Relationships of Quality Indicators to Palatability Attributes of Pork Loins

Publisher Website
Google Scholar
Abstract
Scores were assigned for marbling, color, firmness and structure of muscle surfaces at the blade end, 10th rib, last rib, fifth lumbar vertebra and sirloin end of 403 wholesale pork loins. Chops from a section of the loin between the 10th and last ribs were cooked to an internal temperature of 75 C and rated by a trained six-member sensory evaluation panel. Quality scores at the five anatomical locations as well as chemical and physical measurements from the longissimus muscle were related to cooking losses and palatability attributes. Marbling, color, firmness and muscle structure, evaluated at all five loin interfaces, were related (P<.01) to ratings for juiciness and overall satisfaction. Multiple regression equations combining the four quality scores at the blade end, 10th rib and sirloin end, respectively, accounted for .5, 19.7, 8.1 and 15.6; 1.8, 28.2, 12.0 and 24.1; 2.0, 23.6, 9.2 and 15.5% of the variability in ratings for flavor, juiciness, tenderness and overall satisfaction, respectively. Stratification according to marbling, color or muscle structure segmented loins into groups which differed significantly in juiciness, tenderness, overall satisfaction and cooking loss percentages, but did not identify loins which differed significantly in flavor intensity. Marbling, color and/or structure scores assigned at the blade or sirloin end of the loin (if industry practice necessitates grading at one end or the other) can be used to segment wholesale pork loins into quality groups for grade identification purposes.

This publication has 0 references indexed in Scilit: