Comparison of Restructured Chops Manufactured from Prerigor and Postrigor Pork

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Abstract
Restructured chops from prerigor (P) and conventionally boned (C) pork were unsalted (U) or salted (S) with 2.0% sodium chloride (NaCl) and 0.25% sodium tripolyphosphate (STP). After storage for 5, 14 and 42 d, samples were subjectively evaluated for amount of discoloration, consumer desirability, juiciness, tenderness and flavor. Objective measurements included Hunter color difference meter readings and TBA values. Generally, objective and subjective appearance traits and flavor deteriorated (P0.05) in subjective and objective appearance traits and flavor were found between P and C samples. Objective and subjective evaluations revealed that salted P and C chops were generally inferior (P0.05) from unsalted P and C samples in flavor. No differences (P>0.05) in tenderness and juiciness existed between P and C samples, whereas salted (P and C) chops were generally more (P0.05) were found between chops manufactured from prerigor pork and conventionally boned counterparts.

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