The influence of chop location on pork loin quality

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Show simple item record Homm, J.W. Johnson, R.C. Unruh, John A. 2009-11-10T14:34:55Z 2009-11-10T14:34:55Z 2009-11-10T14:34:55Z
dc.description.abstract Pork longissimus muscle quality characteristics were evaluated on 109 center cut boneless loins. After 21 d aging, loins were cut into 1-inch chops and allowed to bloom for 30 minutes before visual measurements (color, marbling and firmness) and instrumental color were recorded for each chop. Overall, visual color was the lightest on the anterior and posterior ends and was the darkest from approximately 50% to 80% of the length of the loin. Marbling was the highest at the posterior end, lowest in mid-loin, then higher toward the anterior end. Loins were the softest at the anterior end and became firmer toward the posterior end. From the anterior to approximately 40- 50% of the loin length, chops became darker (lower L*), redder (higher a*), and less yellow (lower b*). Near the center of the loin, color was constant, but became lighter (higher L*) and more yellow (higher b*) at the posterior end. Chops located at 25% (anterior), 50% (middle) and 75% (posterior) of the length of each loin were collected and further analyzed. Section chops within loins had similar pH values. The chop from the anterior section contained the highest percentage of crude fat, followed by the posterior section chop, and the middle section chop contained the lowest percentage. The middle section chop contained the highest percentage of moisture. The posterior section chop had more moisture display loss than the anterior and middle section chops. The anterior section chop had more cooking loss than the posterior section chop. Chops became progressively less tender the more posterior the section location. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Swine day, 2003 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 04-120-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 920 en_US
dc.subject Chop location en_US
dc.subject Pork quality en_US
dc.subject Longissimus en_US
dc.subject Swine en_US
dc.title The influence of chop location on pork loin quality en_US
dc.type Conference paper en_US 2003 en_US
dc.citation.epage 214 en_US
dc.citation.spage 209 en_US
dc.description.conference Swine Day, 2003, Kansas State University, Manhattan, KS, 2003 en_US
dc.contributor.authoreid junruh en_US

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