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Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. longissimus dorsi) from Hampshire crosses with and without the RN− allele
Uppsala universitet.
SLU.
Uppsala universitet.
SLU.
1999 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 10, no 4-5, p. 299-303Article in journal (Refereed) Published
Abstract [en]

The study concerns the effects of red clover silage (silage) and ageing time on sensory characteristics and cooking loss of loin from Hampshire crosses with and without the RN− allele. Half of each litter received conventional feed and the other half conventional feed with admixed red clover silage. Loins were aged at 4°C (4 and 8 days), prepared at 150° to 68°C and sensory evaluated by descriptive analyses. RN− carriers had loins of higher meat taste intensity and a more acidulous taste than non-carriers. Meat taste intensity and tenderness increased as ageing time increased while acidulous taste decreased. Loins, aged 4 days, from conventionally fed pigs were juicier than those of silage-fed pigs. RN− carriers had a greater total cooking loss than non-carriers

Place, publisher, year, edition, pages
Elsevier , 1999. Vol. 10, no 4-5, p. 299-303
Keywords [en]
Feed, Red clover silage, Pigs, RN− allele, Sensory analysis, Ageing time, Cooking loss
National Category
Food Science
Identifiers
URN: urn:nbn:se:hig:diva-41201DOI: 10.1016/s0950-3293(99)00006-3OAI: oai:DiVA.org:hig-41201DiVA, id: diva2:1744546
Available from: 2023-03-20 Created: 2023-03-20 Last updated: 2023-03-20Bibliographically approved

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Jonsäll, Anette

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  • sv-SE
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  • en-US
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  • nn-NO
  • nn-NB
  • de-DE
  • Other locale
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Output format
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  • text
  • asciidoc
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