- Volume 25 Issue 11
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Comparison of Pork Quality and Sensory Characteristics for Antibiotic Free Yorkshire Crossbreds Raised in Hoop Houses
- Whitley, N. (Department of Animal Sciences, North Carolina Agricultural and Technical State University) ;
- Hanson, D. (Department of Food Science, North Carolina State University) ;
- Morrow, W. (Department of Animal Science, North Carolina State University) ;
- See, M.T. (Department of Animal Science, North Carolina State University) ;
- Oh, S.H. (Department of Animal Sciences, North Carolina Agricultural and Technical State University)
- Received : 2012.05.30
- Accepted : 2012.08.11
- Published : 2012.11.01
The objective of this study was to compare pork characteristics and to determine consumer acceptability of pork chops from antibiotic free Yorkshire crossbreds sired by Berkshire (BY), Large Black (LBY), Tamworth (TY) or Yorkshire (YY) boars and reared in hoop houses. The experiments were conducted at the North Carolina Agricultural and Technical State University (NCA&TSU) Farm in Greensboro, NC and the Cherry Research Station Center for Environmental Farming Systems (CEFS) Alternative Swine Unit in Goldsboro, NC (source of antibiotic free Yorkshire sows used at both places). Twenty-four sows were artificially inseminated at each location in each of three trials. Litters were weaned at 4 wks old, and reared within deep-bedded outdoor hoop houses. To compare pork characteristics, 104 randomly selected animals were harvested at a USDA-inspected abattoir at approximately 200 d of age. Variables measured included pH, color score,
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