Prediction of relationships between pork color and muscular texture traits for entrepreneurial decisions

Abstract

This study was done to examine correlation between pork color and texture traits for entrepreneurial decision-making. Most traits between both factors had significant correlations, but presented low correlation values. The first correlation in the results of canonical correlation analysis (CCA) maintained relatively high values of 47.9. The value was positive and negative contributions for hardness and gumminess, respectively. Loadings of color traits were more influenced by lightness and whiteness. However, influence of variance in texture trait showed only 7.6% with color trait. The result indicates that there is no direct influence between pork color and texture, but an indirect influence. Therefore, we suggest that consumers and distributors as well as producers apply indirect criteria rather than directly assessing texture quality by pork color.

Influence of Slaughter Weight, Sex and Intramuscular Fat Content of the MLLT on the Carcass Value of Hybrid Pigs

“…Lertpatarakomol et al (2019) also reported a lower L* (51.19) in (Large White x Landrace) x Duroc pigs than observed here, although they obtained a similar percentage of meat in the yellow spectrum b* (11.47) to that in our experiment (11.68). Kim et al (2019) recorded an average value of L* (48.60) in their experiment with the Berkshire breed. Table 2 shows the carcass value indicators in the hybrid (CLW x CL) x D pigs according to slaughter weight.…”

Evaluation of the acceptability of fresh dog cadavers in anatomy education

“…For this reason, color changes in the tissues of farm animals, viz. sheep, goat, cattle, swine, chicken, fish, etc., have been studied extensively (Boulianne and King, 1998;Bryne et al, 2000;Huidobro et al, 2003;Karabacak et al, 2012;Karabacak et al, 2014;Kim et al, 2017;Oliveria and Balaban, 2006;Rubio et al, 2016). However, in this study, the color change of dog cadavers that is preferred for education material in anatomy was estimated.…”