Abstract

The objective of this study was to evaluate the effects of pork hot carcass weight on consumer palatability ratings of top loin chops. Pork loins (n = 200) were collected from 4 different hot carcass weight groups: light weight group (less than 246.5 lb; LT), medium-light weight group (246.5 to 262.5 lb; MLT), medium-heavy weight group (262.5 to 276.5 lb; MHVY), and a heavy weight group (276.5 lb and greater; HVY). Instrumental color, visual color and marbling, and pH were taken for each loin prior to fabrication. Loins from all weight groups differed (P<0.05) in weight (LTP>0.05) were found for loin instrumental color, subjective color, subjective marbling, purge loss, and pH. Carcass weight did not affect (P>0.05) juiciness, flavor, or overall like ratings, but did affect (P<0.05) tenderness ratings. Chops from the HVY group were rated as more (P<0.05) tender compared to chops from the LT weight group. Weight group did not contribute (P>0.05) to the percentage of chops rated acceptable for flavor and overall like. The greatest (P<0.05) percentage of samples were rated acceptable for juiciness for chops from the HVY weight group, and the lowest (P<0.05) percentage of acceptable ratings for tenderness for chops were from the LT weight group. Consumers perceived the lowest (P<0.05) percentage of chops from the HVY group as unsatisfactory quality in comparison to chops from the 2 lightest weight groups. Weight did not contribute (P>0.05) to consumer quality ratings. These results indicate top loin chops from heavier weight carcasses have improved tenderness compared to chops from lighter carcasses.

Keywords: consumer, heavy pigs, hot carcass weight, palatability, pork quality

How to Cite:

Rice, E. A., Lerner, A. B., Price, H. E., Woodworth, J. C., Tokach, M. D., Dritz, S. S., Goodband, R. D., DeRouchey, J. M., Allerson, M. W., Gonzales, J. M. & O'Quinn, T. G., (2018) “The Effect of Increased Pork Hot Carcass Weights on Consumer Palatability Ratings of Top Loin Chops”, Kansas Agricultural Experiment Station Research Reports 4(9). doi: https://doi.org/10.4148/2378-5977.7689