Growth performance, carcass characteristics, and meat quality of halothane carrier (Nn) and negative (NN) pigs grown from 40 kg live weight and slaughtered at three weights (110, 125, and 140 kg live weight) were studied. Daily gains were similar for the two genotypes (974 g for Nn and 964 g for NN), but Nn pigs had a higher gain:feed ratio than NN pigs (P < .01). Dressing percentage was higher in Nn pigs than in NN pigs (P < .001), but there were no genotype differences for carcass length, backfat thickness, or loin eye area. Percentage yield of trimmed, boneless wholesale cuts was higher for Nn pigs than for NN pigs (P < .05). This resulted from higher trimmed, boneless ham, boston, and picnic weights (P < .05) in Nn than in NN pigs (6.9, 3.2, 3.5 kg vs 6.6, 3.0, 3.4 kg, respectively). The weight of fat-free lean was higher in Nn pigs (P < .05). The longissimus thoracis muscle from carrier pigs had lower 45 min (P < .001) and 24 h (P < .01) pH. Longissimus lumborum samples from carriers had lower (P < .001) subjective' meat quality scores and a higher drip loss (P < .001); however, cooking loss, eating quality, and shear force values were similar for the two genotypes. There were no important slaughter weight x genotype interactions for the traits reported. Overall, the data from this study suggest Nn pigs had an advantage over NN pigs in terms of feed efficiency, carcass yield fat-free lean content, and commercial lean cut yields but had a higher incidence of PSE.

Whole, boneless pork loins were pumped to result in a final concentration of 0% to 2% sodium lactate (SL) and/or 0% to 0.4% sodium tripolyphosphate (STP) resulting in a 3 × 3 factorial design. Three replications were randomly presented to 10 trained sensory panelists for evaluation. Physical properties of the loins were also evaluated. Sensory evaluation results suggested that there was a trend for juiciness and tenderness to be enhanced by the addition of STP. Pork flavor, salt intensity, and alkalinity were enhanced by SL. Pump yields increased while purge loss was reduced with the addition of STP. Color was not affected by SL or STP. No difference in peak force and energy required to shear samples was observed. Results from this study suggest that pork loins pumped with SL and STP had enhanced moisture retention with few detrimental effects on sensory characteristics.

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Six treatment combinations were studied to determine the effects of initial temperature (0, 15, 30°C) and endpoint chopping temperatures (0, 15, 30, 45°C) on texture and stability of reduced fat, high moisture beef frankfurters. Textural properties (raw batter, frankfurter) and purge loss were determined over 8 wk storage. As endpoint chopping temperature increased, batter stability and shear force decreased. In most samples, initial temperature did not affect texture or stability. Endpoint chopping temperatures of 5 15°C resulted in most stable batters. Chopping > 15°C lowered product quality.