title: Effects of porcine somatotropin (PST) administration on the fat/lean content and processing properties of pork bellies.
abstract: Porcine somatotropin (PST)-supplemented pigs were slaughtered at 109 or 131·8 kg; bellies were analyzed for compositional and bacon processing characteristics and compared with bellies from controls (slaughtered at 109 kg). Bellies from control and 109 kg, PST-treated pigs were significantly lighter (P < 0·01) in weight whereas the PST-treated bellies were significantly (P < 0·01) leaner than controls regardless of slaughter weight. The leaner bellies resulted in greater (P < 0·01) brine pickup, reduced smokehouse yields and bacon with less fat regardless of slaughter weight. Frying yield for the bacon from PST-treated pigs was significantly (P < 0·01) higher than that of the controls probably because of the fat/lean difference. The changes observed in bacon from PST-supplemented pigs appear to be due to the compositional change induced by PST administration.
authors: 215 Meats Laboratory, Iowa State University, Ames, Iowa 50011, USA.
authors: K E
authors: KE
authors: Nanke
authors: J G
authors: JG
authors: Sebranek
authors: K J
authors: KJ
authors: Prusa
authors: L F
authors: LF
authors: Miller