No abstract

Two experiments were conducted to evaluate the effects of including liquid lactose (LL) and molasses (M) in swine diets on pellet quality and pig performance. In experiment 1, a total of 194 nursery pigs (DNA 241 × 600, initially 6.7 ± 0.4 kg at 27 d of age) were used in a 33-d experiment evaluating the effects of LL (SweetLac 63; Westway Feed Products, Tomball, TX) or cane molasses on nursery pig performance and pellet quality. Pelleted experimental diets were fed from d 0 to 21, and a common pelleted diet fed from d 21 to 33. Dietary treatments consisted of a control diet containing 19.1% total sugars from whey powder and whey permeate and experimental diets with a percentage of whey permeate replaced by either 5% or 10% LL or 9.4% cane molasses (5 LL, 10 LL, and 9.4 M, respectively). Hot pellet temperature and production rate decreased (P < 0.05) from the control to 9.4 M treatments with 5 LL and 10 LL having intermediate effects. Pellet durability index (PDI) increased (P < 0.05) in 5 LL, 10 LL, and 9.4 M, respectively. From d 0 to 7, pigs fed the 10 LL and 9.4 M treatment had the best G:F followed by the control and 5 LL treatments. From d 0 to 21, ADFI had a marginally significant improvement (P < 0.10) in pigs fed up to 10 LL in the diet. Fecal consistency scores at d 7 were also firmer (P < 0.05) in pigs fed 9.4 M compared with pigs fed the control or 5 LL treatments with pigs fed the 10 LL treatment being intermediate. There was no evidence for differences in fecal consistency scores for d 14. In experiment 2, a total of 289 finishing pigs (DNA 241 × 600; initially 53.5 ± 0.5 kg BW) were used in a 53-d experiment evaluating the effects of LL on pellet quality and finishing pig performance. Experimental diets were fed in pelleted form from d 0 to 53 divided into three phases. Dietary treatments were a corn-soybean meal control diet with 0%, 2.5%, 5%, and 7.5% LL added in the place of corn. PDI improved (linear, P < 0.01) with increasing inclusion of LL. There were no differences in ADG, ADFI, final BW, or carcass characteristics. Pigs fed diets with increasing levels of LL tended to have improved (quadratic, P = 0.070) G:F.

Binders are commonly used in sausage formulations to increase cook yield and improve texture. Soy protein (SP) and Non-Fat Dry Milk (NFDM) are common binders used in sausage, but an increase in allergen mislabeling incidents drives the need for allergen free alternatives. This study sought to test the effectiveness of carrot fiber (CF) in cooked chicken sausage. Chicken breast and thighs (90:10) were coarse ground (12.5 mm), mixed with 1.5 L of water and seasonings consisting of curing salts, sodium erythorbate and salt, then fine ground (9.5 mm). The blend was divided into 4.5 kg batches and randomly assigned a treatment: no-binder (control), CF 2% or 3.5%, NFDM 2% or 3.5%, SP 2% or 3.5%. Formulations were stuffed into cellulose casings, cooked to an internal temperature of 71°C, cold showered, and stored in a cooler (4°C). Texture profile analysis (TPA) was executed in triplicate. Sausages were reheated in an aluminum-lined baking pan covered in foil in an convection oven set at 121°C to an internal temperature of 71°C. TPA variables (hardness, springiness, cohesiveness, chewiness, and resilience) were established using model TA.XTPlus. Statistical analysis was conducted using Statistix (Ver. 10.0 USA), as a completely randomized design. Least square means were separated for significant main effects, at α = 0.05 level. Hardness values for sausages made with CF 2% and 3.5% were higher and less resilient (P < 0.05). Sausages made with CF 3.5% were less cohesive (P < 0.05) than NFDM 2% and 3.5%, SP 3.5%, and control. CF 3.5% was chewier (P < 0.05), however, CF 2% was similar (P > 0.05) to NFDM 3.5% and SP 3.5%. Therefore, the use of CF 2% in cooked chicken sausage created a similar texture profile as NFDM and SP, which may make this inclusion rate a more practical replacement.

The objective of this study was to evaluate the palatability and retail display differences of 3 types of pork loins. Enhanced (n = 10), nonenhanced (n = 10), and high-quality (n = 10) pork loins were selected from a commercial food distribution company. Loins were cut into 2.54-cm-thick chops and randomly assigned to retail display, sensory, or Warner-Bratzler shear force analyses. For retail display, chops were randomly assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap, carbon monoxide-modified atmosphere packaging, and high-oxygen modified atmospheric packaging. Instrumental and visual color measurements were taken during 5 d of retail display. For trained sensory panel and Warner-Bratzler shear force analyses, chops were evaluated at 3 different degrees of doneness (63°C, 68°C, and 74°C). Consumer sensory panelists (N = 50) evaluated the overall liking, flavor, juiciness, and tenderness of chops cooked to 68°C. A treatment × packaging interaction (P < 0.05) occurred for L* and a* values. High-quality chops packaged in polyvinyl chloride overwrap were lighter in color (P < 0.05) compared with other treatment and packaging types. However, high- quality chops had lower (P < 0.05) a* values than other treatment and packaging types during retail display. Trained panelists reported no difference (P > 0.05) in tenderness for enhanced chops when cooked at 3 different degrees of doneness. Consumer panelists preferred the enhanced chops for overall liking, tenderness, and juiciness (P < 0.05) compared with high-quality and nonenhanced chops. The results suggest that enhanced, nonenhanced, and high-quality pork loins avail- able in the market vary in color and marbling. Both pork loin type and packaging can influence display color and palatability.

The objective of this study was to evaluate the effects of rosemary/beef flavor enhancement and modified atmosphere packaging (MAP) on retail display color and palatability of beef longissimus lumborum muscle. Dark-cutting beef strip loins (n = 8; pH > 6.0) and USDA Low Choice beef strip loins (n = 5) were selected from a commercial packing plant within 72 h of harvest. Dark-cutting strip loins were divided into 2 equal sections and randomly assigned to either nonenhanced or rosemary/beef flavor–enhanced treatments. Dark-cutting enhanced loins were injected to 110% of their green weight with a rosemary/beef flavor enhancement to attain 0.1% rosemary, 0.5% salt, and 0.55% beef flavor in the final product. Six 2.54-cm-thick steaks were cut from nonenhanced USDA Choice, nonenhanced dark-cutting, and enhanced dark-cutting strip loins and randomly assigned to one of 3 packaging treatments: vacuum packaging, carbon monoxide MAP (0.4% CO, 69.6% N, and 30% CO2), and high-oxygen MAP (80% O2 and 20% CO2). Following 3-d retail display, instrumental color measurements were recorded, and one steak from each packaging type was evaluated by a trained sensory taste panel and another used to measure Warner-Bratzler shear force. Enhanced dark-cutting steaks packaged in high-oxygen MAP and carbon monoxide MAP had greater a* values (P < 0.0001) than dark-cutting steaks in vacuum packaging. Enhanced dark-cutting steaks were lighter (P < 0.0001, greater L* values) than nonenhanced dark-cutting steaks. Nonenhanced dark-cutting steaks exhibited a lower (P = 0.03) overall juiciness compared to enhanced dark-cutting steaks. Enhanced and nonenhanced dark-cutting steaks were more tender (P = 0.002) than the USDA Choice steaks. Enhanced dark-cutting steaks had higher (P = 0.006) sour flavor in vacuum packaging than other packaging types. The results suggest that rosemary/beef flavor enhancement has the potential to improve the surface color of dark-cutting beef while improving or maintaining palatability.