Farmland Foods Inc.

Milan, MO, United States

Farmland Foods Inc.

Milan, MO, United States
SEARCH FILTERS
Time filter
Source Type

Von Berry N.,Cargill Inc. | Baas T.,Iowa State University | Hill J.,Innovative Solutions | Kaster C.S.,VP of Quality Assurance and Technical Service | And 3 more authors.
Fleischwirtschaft | Year: 2011

A major factor affecting fresh pork quality is the implementation of management technologies that improve swine movement at the time of loading. Two experiments were conducted to evaluate the effects of the loading system at the farm (traditional chute T vs. prototype loading gantry P) on the quality attributes of fresh pork loins. Two marketing groups were utilised. Experiment 1 used 100 pig loins per treatment, when pigs came from the first pull (FP; defined as pigs harvested from the first marketing group of a barn), while Experiment 2 used 120 pig loins per treatment from pigs marketed from the close out (CO; defined as pigs harvested from the last marketing group from a barn). Loins from FP pigs loaded with the P loading gantry had higher (P< 0.05) pH upon initiation of chilling and 24h pH and tended (P = 0.08) to have higher Japanese colour score (JCS) values. These observations were consistent with lower L* values in loins from pigs loaded with P loading gantry (P = 0.03). Loins from CO pigs loaded with the P loading gantry had higher (P = 0.01) pH upon initiation of chilling and JCS rib values. Loins from pigs loaded on the P loading gantry tended to have lower (P = 0.06) L* values. In conclusion, this investigation demonstrates that loading systems that reduce the incidence of poor pork quality attributes can be designed.


A major factor affecting fresh pork quality is the implementation of management technologies that improve market swine movement during the loading process for transport to the packing plant. An experiment was conducted to evaluate the effect of loading system at the farm (traditional chute with no handling delay vs. prototype loading gantry with handling delay) on the fresh quality pork loin. Pork loins (n = 95 per treatment) from the close out (CO; defined as pigs harvested from the last marketing group from a barn) were utilised. Loins from pigs loaded with the traditional chute with no handling delay had greater (P=0.01) pH upon initiation of chilling, but lower (P = 0.03) 24h pH than loins from pigs loaded with the prototype with a handling delay. The Japanese colour score (JCS) for the cut surface and for rib values were higher (P = 0.02) for loins from pigs loaded with the traditional chute with no handling delay. These observations were consistent with lower L * values for loins from pigs loaded with the traditional chute with no handling delay (P = 0.01) and had improved (85 to 76%) colour pass rate compared to loins from pigs loaded with the prototype loading gantry with a handling delay. This investigation demonstrates that unidirectional flow and consistent rate of movement are important in the optimisation of pork quality, even when using what most would consider an ideal loading gantry system.


Ryan S.M.,Kansas State University | Unruh J.A.,Kansas State University | Adhikari K.,Kansas State University | Hunt M.C.,Kansas State University | And 2 more authors.
Meat Science | Year: 2010

Relationships between Japanese color score (JCS) and pork quality attributes were studied and three equations were developed to predict JCS. Averages for population one (n = 781) traits were used to develop initial prediction equations and traits from population two (n = 684) were used to evaluate the success of the prediction equations. The first equation was: JCS = 12.698 - (0.01128 × firmness) + (0.09008 × pH) - (0.00007199 × drip loss) - (0.266 × L*) + (0.06923 × a*) - (0.201 × b*) + (0.02143 × hue angle); r2 = 0.916. The second equation was: JCS = 15.255 - (0.259 × L*) - (0.213 × b*) + (0.02518 × hue angle); r2 = 0.931. The third equation was: JCS = 12.920 - (0.219 × L*) + (0.07342 × a*) - (0.02166 × b*); r2 = 0.906. All equations predicted 92% or more Japanese color scores within ±0.50. Requiring fewer measurements, the second and third equations would be advantageous when sorting pork on the basis of JCS.


Newman D.,North Dakota State University | Young J.,North Dakota State University | Carr C.,University of Florida | Ryan M.,Farmland Foods Inc. | Berg E.,North Dakota State University
Animals | Year: 2014

The objective of this study was to investigate the effects of seasonal environment, transport conditions, and time in lairage on pork quality and serum cortisol concentrations. Market hogs were slaughtered during winter (n = 535), spring (n = 645), summer (n = 644), and fall (n = 488). Within season, hogs were randomly assigned to treatments in a 2 × 2 × 2 factorial arrangement, with 2 deck locations (top vs. bottom) and 2 transport and lairage durations (3 h vs. 6 h). Blood samples were collected at exsanguination for analysis of cortisol concentration. Loins were collected at 24 h postmortem for pork quality assessment. Season and deck did not have a main effect on cortisol concentrations or pork quality. Hogs transported 6 h had increased cortisol concentrations (103.0 vs. 95.5 ng/mL; P < 0.001) and decreased L* (52.49 vs. 52.69; P = 0.09), b* (6.28 vs. 6.36; P = 0.03), and  hue angle (20.70 vs. 20.95; P = 0.03) compared to hogs transported 3 h. Hogs subjected to 6 h of lairage had increased 24-h pH (5.69 vs. 5.66; P = 0.005), a* (16.64 vs. 16.48; P < 0.0001), b* (6.42 vs. 6.22; P < 0.0001), saturation (17.85 vs. 17.64; P < 0.0001), and hue angle (21.01 vs. 20.65; P = 0.002) and decreased L* (52.49 vs. 52.69; P = 0.07) when compared to hogs subjected to 3 h of lairage. © 2014 by the authors; licensee MDPI, Basel, Switzerland.


Shircliff K.E.,University of Missouri | Callahan Z.D.,University of Missouri | Wilmoth T.A.,University of Missouri | Ohman C.E.,University of Missouri | And 2 more authors.
Journal of Animal Science | Year: 2015

A total of 40 pens containing 22 crossbred barrows (initial BW = 43.07 ± 1.61 kg; PIC 1050 × PIC 337 genetics) were housed in a commercial wean to finish facility. Pens were randomly allotted to dietary treatments in a 2 × 3 factorial arrangement with 2 levels of dried distillers grains with solubles (DDGS; 0% or 20%) and chosen for 1 of 3 marketing cuts removing 4, 8, and 10 animals from each pen. Fat tissue samples were removed from the anterior tip of the jowl and posterior to the sternum on the belly edge 1d postmortem. Fatty acid composition was determined via the Folch method, and iodine values (IV) were calculated from chemical titrations, fatty acid profile (GC IV), and in-plant Bruker near-infrared (NIR) spectroscopy. Pearson’s correlation coefficients for IV determination methods were estimated. Inclusion of 20% DDGS did not change (P > 0.05) growth performance, whereas marketing cut affected performance, with the second cut producing the most efficient pigs (P < 0.01). Total SFA and MUFA concentrations were higher (P < 0.01) in belly and jowl fat from pigs fed 0% DDGS. Total PUFA and the PUFA:SFA in belly and jowl fat was higher (P < 0.01) when 20% DDGS was fed. Dried distillers grains with solubles inclusion increased IV in belly and jowl as determined by all 3 methods. Regardless of dietary treatment or fat depot, Pearson correlation coefficients between titration and GC IV, titration and NIR, and GC IV and NIR were 0.46 (P < 0.01), 0.68 (P < 0.01), and 0.43 (P < 0.01), respectively. These correlations suggest methods may rank samples equally but do not provide the same absolute IV. Belly fat had a lower IV (P < 0.01) than jowl fat using titration or GC IV methods, suggesting pigs have varied degrees of physiological maturity at specific fat depots when weight end points are used during the finishing phase. In conclusion, feeding 20% DDGS negatively affected fat quality but not growth performance, and marketing time changed growth performance. © 2015 American Society of Animal Science. All rights reserved.


Patent
Farmland Foods Inc. | Date: 2010-02-16

The present invention is a method for cutting a pork leg to create a meat cut which includes an exposed bone feature and a squared face. The method for making the exposed bone feature involves trimming shank meat bare from a fibula bone and removing a tibia bone above a knee cap joint leaving a stifle joint intact. The method for making the squared face involves removing light and dark butt trim and a rump point to form a generally flat surface. When oriented downward, the flat surface aligns with any flat support surface and holds the meat cut in a standing position. The standing position directs the exposed bone feature generally upward in a unique and attractive presentation. Additionally, the present invention relates to the resultant product formed by the same method where the meat cut allows for improved roasting, braising, slow-cooking, and carving of a ham roast.


PubMed | Farmland Foods Inc., University of Florida and North Dakota State University
Type: Journal Article | Journal: Animals : an open access journal from MDPI | Year: 2015

The objective of this study was to investigate the effects of seasonal environment, transport conditions, and time in lairage on pork quality and serum cortisol concentrations. Market hogs were slaughtered during winter (n = 535), spring (n = 645), summer (n = 644), and fall (n = 488). Within season, hogs were randomly assigned to treatments in a 2 2 2 factorial arrangement, with 2 deck locations (top vs. bottom) and 2 transport and lairage durations (3 h vs. 6 h). Blood samples were collected at exsanguination for analysis of cortisol concentration. Loins were collected at 24 h postmortem for pork quality assessment. Season and deck did not have a main effect on cortisol concentrations or pork quality. Hogs transported 6 h had increased cortisol concentrations (103.0 vs. 95.5 ng/mL; P < 0.001) and decreased L* (52.49 vs. 52.69; P = 0.09), b* (6.28 vs. 6.36; P = 0.03), and hue angle (20.70 vs. 20.95; P = 0.03) compared to hogs transported 3 h. Hogs subjected to 6 h of lairage had increased 24-h pH (5.69 vs. 5.66; P = 0.005), a* (16.64 vs. 16.48; P < 0.0001), b* (6.42 vs. 6.22; P < 0.0001), saturation (17.85 vs. 17.64; P < 0.0001), and hue angle (21.01 vs. 20.65; P = 0.002) and decreased L* (52.49 vs. 52.69; P = 0.07) when compared to hogs subjected to 3 h of lairage.

Loading Farmland Foods Inc. collaborators
Loading Farmland Foods Inc. collaborators