Effects of red clover silage and RN genotype on sensory quality of prolonged frozen stored pork ( M. Longissimus dorsi)

Abstract

The aim of this project was to study the sensory quality and cooking loss of frozen stored pork loins from pigs with and without the RN − allele, fed conventional feed with and without an admixture of red clover silage. Loins ( M. Longissimus dorsi) from 29 three-way cross-bred slaughter pigs (Swedish landrace x Yorkshire sows and Hampshire sires) were vacuum-packed, frozen and stored at −20°C for 1 year. A descriptive test, conventional profiling, was performed by a selected and trained seven-member panel. The loins from RN − carrier pigs scored higher for acidulous taste, juiciness and tenderness, and had a higher cooking loss, than those from non-carriers. Most of the pork without a fat layer was acceptable to eat after 1 year of frozen storage but pork loins from pigs fed silage scored higher for off-flavour and acidulous taste than the ones from pigs fed conventional feed.