Abstract
ABSTRACTLoins (n=72) from halothane negative (NN) and carrier (Nn) pigs were vacuum‐packaged and stored for 0, 3, or 6 weeks at 2C. Samples from Nn pigs had more (P<0.001) purge loss than NN‐loins after 3 and 6 weeks of storage. Color scores for chops of Nn pigs were lower (P<0.001) than for the NN animals after 0 and 3 weeks; but after 6 weeks of storage, chops from Nn and NN pigs received similar American color scores. Chops from Nn pigs were lighter (P<0.001) and less (P<0.001) red than chops from the NN animals; however, L* values of chops from Nn pigs decreased, and a* values increased, from 0 to 3 weeks of storage. Although initial quality traits of chops from Nn pigs were inferior to those of NN, pork color of Nn‐pigs appeared to be improved with extended storage.
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