Processing Characteristics of Pork as Influenced by Porcine Somatotropin (pST) Administration to Growing Finishing Swine

Authors

  • JAMES D. HALLORAN,

    1. Authors Halloran, Rogers and Althen are with the Animal Science Dept, Mississippi State Univ., Mississippi State, MS 39762. Author Mike/, is with the Dept. of Food Science, Auburn Univ., Auburn University, AL 36849.
    Search for more papers by this author
  • R.W. ROGERS,

    1. Authors Halloran, Rogers and Althen are with the Animal Science Dept, Mississippi State Univ., Mississippi State, MS 39762. Author Mike/, is with the Dept. of Food Science, Auburn Univ., Auburn University, AL 36849.
    Search for more papers by this author
  • W.B. MIKEL,

    1. Authors Halloran, Rogers and Althen are with the Animal Science Dept, Mississippi State Univ., Mississippi State, MS 39762. Author Mike/, is with the Dept. of Food Science, Auburn Univ., Auburn University, AL 36849.
    Search for more papers by this author
  • T.G. ALTHEN

    1. Authors Halloran, Rogers and Althen are with the Animal Science Dept, Mississippi State Univ., Mississippi State, MS 39762. Author Mike/, is with the Dept. of Food Science, Auburn Univ., Auburn University, AL 36849.
    Search for more papers by this author

  • Journal Article No. J-7466 of the Mississippi Agricultural and Forestry Experiment Station, Mississippi State University. This article was taken from the Masters Thesis of J.D. Halloran, 1989.

ABSTRACT

Twenty-four barrows were randomly divided into two groups. One group received daily subcutaneous injections of 70 μg porcine somatotropin (pST)/kg body weight (BW) from 40 kg BW until slaughter (108 kg BW). The second group received daily equal volume injections of a sterile bicarbonate buffer, pH 9.4. The left side hams, loins, and bellies obtained conventionally, were processed into typical cured products. Warner-Bratzler shear values, % protein, % fat and visual fat to lean ratio were increased by pST (P<0.05). The treated products had characteristics beneficial to both processors and consumers.

Ancillary