Date of Award

2016

Publisher

North Dakota State University

Document Type

Thesis

Degree Awarded

Master of Science (MS)

Program

Animal Sciences

Department

Animal Sciences

College

Agriculture, Food Systems, and Natural Resources

Faculty Advisor

Newman, David

Description

The objective of this study was to quantify pork quality variation in the retail self-serve meat case nationwide. Center-cut loin chops (CCLC) (n=3795) were analyzed in-store for subjective color and marbling scores (2.85 and 2.30). Means for enhanced (EN) and non-enhanced (NON) CCLC were: L* (54.46 vs. 55.99; P < 0.0001), pH (6.00 vs. 5.74; P < 0.0001), and Warner-Bratzler Shear Force (WBSF) (20.43 vs. 25.99 N; P < 0.0001). Mean EN and NON sirloin chop values were: L* (53.74 vs. 52.51; P = 0.20), pH (6.00 vs. 5.89; P = 0.04), and WBSF (16.18 vs. 22.92 N; P < 0.0001). Mean EN and NON blade steak values were L* (45.81 vs. 45.96; P = 0.82), pH (6.42 vs. 6.28; P = 0.04), WBSF (15.74 vs. 19.42 N; P = 0.0005). Results indicate a large amount of variation exists in the pork retail self-serve meat case.

Rights

NDSU policy 190.6.2

Rights Link

https://www.ndsu.edu/fileadmin/policy/190.pdf

Handle Identifier

https://hdl.handle.net/10365/28277

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