Abstract
ABSTRACT Eighteen gilts (75 kg) were injected daily with 0, 2.5, or 5 mg of porcine somatotropin (pST) for either 30 or 31 days prior to slaughter to examine the effects of dose of pST administration to swine on processing characteristics of frankfurters manufactured from pork. Frankfurters were manufactured from New York shoulders (NAMP #404) and formulated with fat from the same carcass to a final product target of 22% fat and 10% added water. Frankfurters from pST‐ treated gilts had lower smokehouse yields (0.9% decrease; P <.005) and greater shear force peak height (35.4% increase; P < 0.05) compared with the controls. The increased shear force required for skin failure of frankfurters manufactured from pork from pST‐treated pigs was not readily explained by other differences due to treatment (e.g., cooking stability, batter proximate composition or salt soluble protein content; all P > 0.05)
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