• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>ICoMST 2011;International conference of meat science and technology >RACTOPAMINE HYDROCHLORIDE AND IMMUNOCASTRATION EFFECTS ON SENSORY CHARACTERISTICS OF ENHANCED PORK CHOPS LOIN
【24h】

RACTOPAMINE HYDROCHLORIDE AND IMMUNOCASTRATION EFFECTS ON SENSORY CHARACTERISTICS OF ENHANCED PORK CHOPS LOIN

机译：盐酸氢吗啡胺和免疫破坏对猪排腰肉感官特性的影响

获取原文
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Sixty loins from two commercial farms crossbred pigs (Tempo, sire and Topigs 40, dams) and PIC crossbred pigs (G337 sire and CB22 dams) with a total of 12 treatments (n = 5) in a completely randomized design factorial 3 (female, FE, physically castrated male, PC, and immunocastrated, IC) × 2 (7.5 mg/kg ractopamine during 21 days) aiming to clarify the combined effects of these two technologies on sensory characteristics of enhanced pork chops loin, formulated with salt (0.75%) and tripolyphosphate (0.45%) was performed. A Consumer Acceptance (Affective) test was used with a consumer panel comprised of 31 untrained panelists who were frequent consumers of fresh pig meat. Samples were presented to panelists and asked to score their opinions on a 9 point hedonic scale where 1 was 'dislike extremely' and 9 'like extremely'. In general, the scores given were between 'like much' and 'like moderately'. Statistical results showed no significant difference (P> 0.05) among treatments considering texture and flavor of grilled chops loin, showing that both the improved loin FE, PC and IC, with or without RAC was not differentiated by consumers. In conclusion, the present study demonstrated that there was no difference in flavour, texture and appearance among the enhanced pork loins processed from the treatments evaluated in this experiment.
机译：来自两个商业农场的六十里脊杂交猪（Tempo，公公和Topigs 40，大坝）和PIC杂交猪（G337公母和CB22大公），共进行12种处理（n = 5），完全随机设计因子3（雌性， FE，物理cast割的雄性PC和免疫cast割的IC）×2（21天内7.5 mg / kg莱克多巴胺），旨在阐明这两种技术对加盐（0.75％）配制的猪排里脊肉感官特性的综合影响）和三聚磷酸盐（0.45％）。消费者接受（情感）测试用于由31位未经培训的小组成员组成的消费者小组，他们经常是新鲜猪肉的消费者。样本被提供给小组成员，并要求他们在9分享乐主义标准上给他们的意见打分，其中1分“非常不喜欢”和9分“非常喜欢”。通常，给出的分数在“非常”和“中等”之间。统计结果表明，在考虑烤猪排腰肉的质地和风味的处理之间，差异无统计学意义（P> 0.05），这表明，消费者对使用或不使用RAC的改良腰肉FE，PC和IC均无区分。总之，本研究表明，在本实验评估的处理过程中，增强的猪腰肉在风味，质地和外观上没有差异。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号