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The eating quality and cooking characteristics of longissimus dorsi roasts obtained from exercised and nonexercised pigs were compared. Cooking time, percentage cooking losses and percent drip in thaw were similar. Subjective evaluation of the palatability characteristics of the roasts indicate that there were no differences in texture, flavor, juiciness and tenderness attributable to exercise. Objective measurements of juiciness and tenderness support taste panel evaluations. Chemical analyses of the raw longissimus dorsi muscle for percentages of moisture, fat (ether extract), protein (nitrogen × 6.25) and ash showed no significant differences between samples from exercised and nonexercised animals. The collagen content based on hydroxyproline analyses of samples of biceps femoris and psoas major muscles from exercised and nonexercised pigs were also similar.
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Hawrysh et al. (1974) studied this question.
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