Effects of pH and location within a loin on pork quality

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dc.contributor.author Andrews, B.S.
dc.contributor.author Unruh, John A.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2010-02-19T22:50:57Z
dc.date.available 2010-02-19T22:50:57Z
dc.date.issued 2010-02-19T22:50:57Z
dc.identifier.uri http://hdl.handle.net/2097/2722
dc.description.abstract Eighty-one boneless pork loins were used to determine the influence of pH on quality characteristics. With increasing loin pH, instrumental values for L* (lightness) and b* (yellowness) of loins and chops decreased, and cooking losses of chops before 0 d and after 1 d of retail display also decreased. The pH had no effects on package losses or Warner-Bratzler shear force values of chops. Center loin chops (0 d and 1 d) had higher ratios of reflectance than blade and sirloin chops. Sirloin chops had higher ratio of reflectance than blade chops. Center loin chops had lower package losses than blade and sirloin chops. Blade chops had lower (more tender) WBS values than center loin and sirloin chops. Measuring loin pH can predict instrumental color (L*and b*) values as well as cooking losses. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Swine day, 2000 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 01-138-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 858 en_US
dc.subject Swine en_US
dc.subject Pork chops en_US
dc.subject pH en_US
dc.subject Quality en_US
dc.title Effects of pH and location within a loin on pork quality en_US
dc.type Conference paper en_US
dc.date.published 2000 en_US
dc.citation.epage 154 en_US
dc.citation.spage 150 en_US
dc.description.conference Swine Day, Manhattan, KS, November 16, 2000 en_US
dc.contributor.authoreid junruh en_US
dc.contributor.authoreid hhunt en_US
dc.contributor.authoreid ckastner en_US

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