The gender background of texture attributes of pork loin

Margit D Aaslyng; Henriette Jensen; Anders H Karlsson

doi:10.1016/j.meatsci.2017.10.018

The gender background of texture attributes of pork loin

Meat Sci. 2018 Feb:136:79-84. doi: 10.1016/j.meatsci.2017.10.018. Epub 2017 Oct 28.

Authors

Margit D Aaslyng¹, Henriette Jensen², Anders H Karlsson³

Affiliations

¹ Danish Meat Research Institute, Technological Institute, Gregersenvej 9, Taastrup 2630, Denmark. Electronic address: mdag@teknologisk.dk.
² Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg 1958, Denmark.
³ Department of Animal Environment and Health, Swedish University of Agricultural Sciences, Gråbrödragatan 19, Skara 532 31, Sweden.

PMID: 29107866
DOI: 10.1016/j.meatsci.2017.10.018

Abstract

The tenderness of pork loins from castrates, entire males and females was quantified with sensory analysis and measurement of instrumental texture during ageing. Furthermore, the effects of intramuscular fat (IMF), collagen content and solubility, hot carcass weights and meat percentages on tenderness were examined. Meat from castrates was significantly (p=0.043) more tender than meat from entire males and females as assessed by trained sensory panellists. Tenderness scores were positively affected by IMF content (p=0.008) and hot carcass weight (p<0.001), but no effect of collagen content and solubility was found. Meat from all three genders had the same tenderisation rate during ageing (two, five, seven and ten days). It is therefore suggested that meat from entire males and females should be aged for longer than meat from castrates to obtain the same level of tenderness.

Keywords: Collagen, ageing; Entire male pigs; Intramuscular fat; Tenderness.

MeSH terms

Adipose Tissue
Animals
Body Composition
Castration / veterinary*
Collagen / analysis
Female
Food Handling / methods
Humans
Male
Muscle, Skeletal
Red Meat / analysis*
Sex Factors*
Swine / physiology*
Time Factors

Substances

Collagen