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The Belgian Piétrain as a sire of crossbred pigs slaughtered at 64 kg live weight. 2. Butcher and consumer reactions to meat from the crosses

Published online by Cambridge University Press:  02 September 2010

A. N. Howard ,
W. C. Smith ,
D. Lesser  and
E. M. Carpenter
A. N. Howard
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
W. C. Smith
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
D. Lesser
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
E. M. Carpenter
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
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Summary

Carcasses of Piétrain-cross pigs slaughtered at 64 kg live weight and purchased by retail butchers were accompanied by questionnaires aimed at obtaining an appraisal of them relative to the butchers' normal purchase. Consumer reaction to loin chops from Pietrain crosses and contemporaries sired by the Large White was determined by panel—, household- and shop-testing respectively. Retail butchers showed a strong preference for Pietrain-cross carcasses on lean content but not shape and few considered that the muscle tissue had defects. In panel— and household tests participants showed a strong preference for Pietrain-cross chops on their appearance but broad equality for the two types of chops on organoleptic properties. In shop tests a preference was shown for Piétrain-cross chops over Large Whitecross chops and those normally stocked by the shop.

Type
Research Article
Information
Animal Production , Volume 23 , Issue 3 , December 1976 , pp. 395 - 401
Copyright
Copyright © British Society of Animal Science 1976

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References

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