Juiciness is an important factor in the palatability of meat and one o,nwhich individual judgments vary greatly. An objective method for its measurement, therefore, would be valuable. The pressometer was developed f o r this purpose, but only a few comparisons between percentage of press fluid and the quantity of juice have been reported. In one such comparison, made on 72 pork loin roasts cooked in three different ways, Smith (1933) found in each group a correlation of less than 0.1 between the percentage of press fluid and the average of the scores of three judges on quantity of juice. I n another Satorius and Child (1938a), using 39 standing rib roasts of beef and five judges, found a correlation of 0.31, which was insignificant, between the percentage of press fluid and average score for juiciness. The correlation, however, between the combined scores for flavor and aroma and the combined scores for quality and quantity of juice was 0.68, which was highly significant j on the other hand, the correlation between flavoraroma and aroma was 0.01 and nonsignificant. The authors suggest that the judges' scores on juiciness may have been affected by other palatability factors which stimulated the-flow of saliva, and that this may have ticcounted for the high correlation of flavor-aroma and the quality-quantity of juice and the lack of correlation between press fluid and jury rating on quantity of juice.I n view of the value of the objective test, if proved applicable, and of the small amount of work reported with it, another comparison was thought to be worth while. The present paper discusses results of that comparison.,
The increasing use of the freezer-locker as a means of preserving meat and the questions resulting from its use have served to emphasize the meagerness of the experimental data upon which to base recommendations m to the length of time pork may be stored in family-sized pieces at freezing temperatures without serious deterioration in palatability. The present study was initiated to furnish data which would help in making such reoommendations. While it was in progress, several other studies of a similar nature were reported. I n one of them, DuBois, Tressler, and Fentoa (1940) reported, as the result of active oxygen and organoleptic tests on the fatty tissue from the loin of one hog, that "pork becomes rancid in about four months . . . at 10 to 15OF. At 0°F. pork shows some signs of rancidity in 12 months.'' Neither active oxygen values nor judges' Scores are given, so that comparison with other studies on either of these bases is not possible. In another study, Wellington, Mackintosh, and Vail (1940) state that their palatability committee agreed pork roilsts stored at a temperature ranging from 7 to 18OF. should not have been held.longer than 150 days. This decision must have been based upon some factor or factors not reported. It could not have been the result of the palatability scores on the fat, since the fat from four of the eight animals used scored lower at the end of 30 days of storage than at the end of 150 days. Recently Biner and Kauffman (1944) have reported higher scores for the desirability of the flavor of both the fat and lean from three pork loin roasts stored at 0°F. than from the other member of the pair stored at 18°F. The storage periods were 12, 24, and 36 weeks. At both temperatures, however, the flavor of the fat was described as only "slightly desirable" at the end of 12 weeks of "storage. Shrewsbury et al. (1942) also have made an extensive examination of the palatability changes in pork during freezing-storage, but their storage temperatures were considerably lower than any used in the present study. EXPERIMENTAL PROCEDURESelection, Preparation, and Storage of Samples : Thirty-six choice butcher hogs2 which had been raised at University farm on a ration of shelled corn, tankage (self-fed) , a mineral supplement, buttermilk, and alfalfa hay were slaughtered at a local packing plant. The carcasses were chilled at -1.7 to O"C.129 to 32'F.) for 24 hours, then cut into whdesale pieces, and the loins, immediately taken for the experiment. 'Scientific Journal Seriee paper No. 2170, Minnesota Agricultural Experiment Station. 'Hampshire, Chester White, Duroe Jersey, and Poland China breeds, eight to h e months old, average weight 240 lb. 165
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