A NOTE ON THE INFLUENCE OF INHERENT MUSCLE QUALITY ON COOKING LOSSES AND PALATABILITY ATTRIBUTES OF PORK LOIN CHOPS

Publisher Website
Google Scholar
Abstract
Loin chops from 60 pork carcasses were divided equally among three muscle quality groups (pale, soft, exudative; normal; dark, firm, dry), based upon 45-min and 24-h pH values and visual appearances of the ham and loin muscles. Palatability evaluations indicated only juiciness was significantly influenced by differences in muscle quality. Chops from DFD carcasses were rated more juicy than those from PSE carcasses. There were no significant differences in cooking losses among muscle quality groups. Key words: Pork, muscle quality, palatability, cooking losses

This publication has 0 references indexed in Scilit: