Lec 12 - Determination of Pork Quality Traits I. Color A....

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Determination of Pork Quality Traits I. Color A. Quantitative Measurements A.1. Hunter L dark to light Color Score Minolta L 0 = black 100 = white 1 61 2 55 3 50 4 45 5 35 A.2. A.3. Hunter a + b A.3.a. red positive to green negative A.3.b. yellow positive to blue negative B. Color Score 1=light to 5=dark • 1 and 5 are eliminated from carcass contests II. Firmness/Wetness Score A. Very soft and very wet fluid accumulations B. Soft and watery C. Slightly firm and moist D. Firm and moderately dry E. Very firm and dry • 1 and 2 are eliminated from carcass contests II. Ultimate ph 24 hrs. post-slaughter range usually 5.0-6.2 5.8 mean value Hampsires average 5.7 III. Marbling A. % intramuscular fat within the loin muscle B. Marbling score 1=devoid, 2=traces, 3=small to modest, 4=moderate to slightly abundant, 5=moderately abundant 1 and 5 are eliminated from carcass contests. II. Tenderness A. Panel scores
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B. Instron score - force to move star shaped probe C. Warner Bratzler Sheer
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Lec 12 - Determination of Pork Quality Traits I. Color A....

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