Ractopamine hydrochloride and immunological castration in pigs. Part 1: Fresh belly characteristics for bacon processing and quality
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/1678-457x.12616 http://hdl.handle.net/11449/179236 |
Resumo: | The effects of ractopamine and immunological castration on belly characteristics, processing yield, physicochemical and sensory quality of bacon were investigated from two crossbred pigs under different conditions of animal production, diet, management and slaughter arranged in factorial design using 2 ractopamine levels (0 and 7.5 ppm) and 3 genders (barrows, immunocastrated and gilts). Before processing, belly firmness, weight, length, width and thickness were measured, and then, bacon processing yield evaluated. After processing, bacon slices were digitally imaged and analyzed for lean meat and fat areas, pH, instrumental color of meat and fat, cooking loss and sensory quality. The ractopamine did not alter belly characteristics, but significantly increased the process yield and decreased cooking loss. Barrows and immunocastrated pigs showed firmer bellies, which could be advantageous for bacon processing and slicing. Barrows presented the highest total area of bacon slices. The results of this study indicate that both techniques ractopamine in the finishing diets and immunocastration of pigs can be combined with no further consequences for belly processing and to bacon quality and with some advantages. |
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Ractopamine hydrochloride and immunological castration in pigs. Part 1: Fresh belly characteristics for bacon processing and qualityBaconBelly characteristicsDigital imagingImmunological castrationRactopamine hydrochlorideSensoryThe effects of ractopamine and immunological castration on belly characteristics, processing yield, physicochemical and sensory quality of bacon were investigated from two crossbred pigs under different conditions of animal production, diet, management and slaughter arranged in factorial design using 2 ractopamine levels (0 and 7.5 ppm) and 3 genders (barrows, immunocastrated and gilts). Before processing, belly firmness, weight, length, width and thickness were measured, and then, bacon processing yield evaluated. After processing, bacon slices were digitally imaged and analyzed for lean meat and fat areas, pH, instrumental color of meat and fat, cooking loss and sensory quality. The ractopamine did not alter belly characteristics, but significantly increased the process yield and decreased cooking loss. Barrows and immunocastrated pigs showed firmer bellies, which could be advantageous for bacon processing and slicing. Barrows presented the highest total area of bacon slices. The results of this study indicate that both techniques ractopamine in the finishing diets and immunocastration of pigs can be combined with no further consequences for belly processing and to bacon quality and with some advantages.Department of Food Engineering and Technology Universidade Estadual Paulista “Júlio de Mesquita Filho” – UNESPMeat Science Lab Department of Animal Sciences University of Illinois at Urbana-ChampaignMeat Technology Centre Instituto de Tecnologia de Alimentos – ITALDepartment of Food Engineering and Technology Universidade Estadual Paulista “Júlio de Mesquita Filho” – UNESPUniversidade Estadual Paulista (Unesp)University of Illinois at Urbana-ChampaignInstituto de Tecnologia de Alimentos – ITALCosta E Silva, Letícia Cristina [UNESP]Barbosa, Roger Darros [UNESP]Boler, Dustin DeeSilveira, Expedito Tadeu Facco2018-12-11T17:34:20Z2018-12-11T17:34:20Z2017-07-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article397-403application/pdfhttp://dx.doi.org/10.1590/1678-457x.12616Food Science and Technology, v. 37, n. 3, p. 397-403, 2017.1678-457Xhttp://hdl.handle.net/11449/17923610.1590/1678-457x.12616S0101-206120170003003972-s2.0-85029941783S0101-20612017000300397.pdf0000-0002-4473-9363Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technologyinfo:eu-repo/semantics/openAccess2023-11-07T06:10:56Zoai:repositorio.unesp.br:11449/179236Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:04:41.914653Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Ractopamine hydrochloride and immunological castration in pigs. Part 1: Fresh belly characteristics for bacon processing and quality |
title |
Ractopamine hydrochloride and immunological castration in pigs. Part 1: Fresh belly characteristics for bacon processing and quality |
spellingShingle |
Ractopamine hydrochloride and immunological castration in pigs. Part 1: Fresh belly characteristics for bacon processing and quality Costa E Silva, Letícia Cristina [UNESP] Bacon Belly characteristics Digital imaging Immunological castration Ractopamine hydrochloride Sensory |
title_short |
Ractopamine hydrochloride and immunological castration in pigs. Part 1: Fresh belly characteristics for bacon processing and quality |
title_full |
Ractopamine hydrochloride and immunological castration in pigs. Part 1: Fresh belly characteristics for bacon processing and quality |
title_fullStr |
Ractopamine hydrochloride and immunological castration in pigs. Part 1: Fresh belly characteristics for bacon processing and quality |
title_full_unstemmed |
Ractopamine hydrochloride and immunological castration in pigs. Part 1: Fresh belly characteristics for bacon processing and quality |
title_sort |
Ractopamine hydrochloride and immunological castration in pigs. Part 1: Fresh belly characteristics for bacon processing and quality |
author |
Costa E Silva, Letícia Cristina [UNESP] |
author_facet |
Costa E Silva, Letícia Cristina [UNESP] Barbosa, Roger Darros [UNESP] Boler, Dustin Dee Silveira, Expedito Tadeu Facco |
author_role |
author |
author2 |
Barbosa, Roger Darros [UNESP] Boler, Dustin Dee Silveira, Expedito Tadeu Facco |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) University of Illinois at Urbana-Champaign Instituto de Tecnologia de Alimentos – ITAL |
dc.contributor.author.fl_str_mv |
Costa E Silva, Letícia Cristina [UNESP] Barbosa, Roger Darros [UNESP] Boler, Dustin Dee Silveira, Expedito Tadeu Facco |
dc.subject.por.fl_str_mv |
Bacon Belly characteristics Digital imaging Immunological castration Ractopamine hydrochloride Sensory |
topic |
Bacon Belly characteristics Digital imaging Immunological castration Ractopamine hydrochloride Sensory |
description |
The effects of ractopamine and immunological castration on belly characteristics, processing yield, physicochemical and sensory quality of bacon were investigated from two crossbred pigs under different conditions of animal production, diet, management and slaughter arranged in factorial design using 2 ractopamine levels (0 and 7.5 ppm) and 3 genders (barrows, immunocastrated and gilts). Before processing, belly firmness, weight, length, width and thickness were measured, and then, bacon processing yield evaluated. After processing, bacon slices were digitally imaged and analyzed for lean meat and fat areas, pH, instrumental color of meat and fat, cooking loss and sensory quality. The ractopamine did not alter belly characteristics, but significantly increased the process yield and decreased cooking loss. Barrows and immunocastrated pigs showed firmer bellies, which could be advantageous for bacon processing and slicing. Barrows presented the highest total area of bacon slices. The results of this study indicate that both techniques ractopamine in the finishing diets and immunocastration of pigs can be combined with no further consequences for belly processing and to bacon quality and with some advantages. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-07-01 2018-12-11T17:34:20Z 2018-12-11T17:34:20Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/1678-457x.12616 Food Science and Technology, v. 37, n. 3, p. 397-403, 2017. 1678-457X http://hdl.handle.net/11449/179236 10.1590/1678-457x.12616 S0101-20612017000300397 2-s2.0-85029941783 S0101-20612017000300397.pdf 0000-0002-4473-9363 |
url |
http://dx.doi.org/10.1590/1678-457x.12616 http://hdl.handle.net/11449/179236 |
identifier_str_mv |
Food Science and Technology, v. 37, n. 3, p. 397-403, 2017. 1678-457X 10.1590/1678-457x.12616 S0101-20612017000300397 2-s2.0-85029941783 S0101-20612017000300397.pdf 0000-0002-4473-9363 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Science and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
397-403 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128752089038848 |