RT Journal T1 SENSORY EVALUATION OF COOKED PORK MEAT (M. BÍCEPSFEMORIS) FED WITH AND WITHOUT RACTOPAMINE HYDROCHLORIDE ASSOCIATED TO AGE BUT NOT GENDER OF THE NON-TRAINED PANELIST A1 M. E. Juárez A1 S. C. Carlin A1 F. Rebollo A1 A. Verdugo-Rodríguez A1 D. Martínez-Gómez JF Journal of Animal and Plant Sciences JO JAPS SN 1018-7081 VO 26 IS 1 SP 40 OP 45 YR 2016 FD 2016/02/01 DO DOI NA AB

A sensory evaluation of the cooked pork meat fed with ractopamine at doses: 0, 5, 10, and 20 parts per million over the course of 28 days without withdrawal time, a panel of 72 judges evaluated the color, odor, and flavor of the meat from the ham area. There were no significant sensorial differences between ractopamine and control meats. Panelist’s age showed an association with sensorial ratings (i.e. higher scores by older panelists, P < 0.05) and illustrates the need of using each panelist as his or her own control. Moreover, meat from fed swine with ractopamine for 28 days without withdrawal was generally well accepted by the panel of judges.

K1 cook, pig, beta-agonist, pork, sensorial, ractopamine PB Pakistan Agricultural Scientists Forum LK https://thejaps.org.pk/AbstractView.aspx?mid=2016-JAPS-06