Sensory Quality of Culinary Pork Meat in Relation to Slaughter and Technological Value

Abstract

The aim was to estimate sensory pork quality in relations to its carcass and technological value. The research was executed on 57 hogs. The studied meat from hogs were characterized by appropriate slaughter and technological value (pH, drip loss, cooking and technological yield). The large variability of visual quality of meat (colour, marbling) was observed. The appropriate visual quality of meat in relationship to marbling was originated from carcass by meatiness above 56.7%. These meat samples were also characterized by relatively high drip loss (> 5.95%) in comparison to meat samples originated from carcass with meatiness below 56%, although the relationship was not statistically significant. The mean value of meatiness 56.3% provided a high sensory eating quality of meat after heat treatment. The eating quality was mainly related to flavour and texture. The expected quality of raw meat based on visual evaluation was not correlated with high eating quality (experienced quality) of meat after heat treatment.

Consumer preferences for the color of unprocessed animal foods

“…Another limitation of the study by Jaworska et al. (2009) is the small number of well‐trained participants, which further lowers the external validity, that is, in terms of consumer acceptance.…”

“…The color of pork is usually referred to as pink or red and described in light or dark hues (e.g., Jaworska et al., 2009; Ngapo et al., 2007; Norman et al., 2003). Of the 11 articles included in this review (Table 1), two of them describe the visual assessment of raw meat samples (i.e., Jaworska et al., 2009; Norman et al., 2003), whereas the rest used photographs of raw pork chops.…”

“…Additionally, some studies did not survey a large balanced number of consumers (e.g., Ferreira et al., 2009; Iordachescu, 2006; Severiano‐Pérez et al., 2006) or employed trained panelists as a consumer sample (e.g., González Ariza et al., 2019; Jaworska et al., 2009), which are unlikely to represent consumer preferences outside the scope of the studies conducted; the results of these studies are not generalizable. In general, this review does not show sales figures for the respective products, but rather the preferences of the participants.…”

“…Because trained panelists were used in this study, a realistic and representative consumer perception cannot be generated. Another limitation of the study by Jaworska et al (2009) is the small number of well-trained participants, which further lowers the external validity, that is, in terms of consumer acceptance.…”

The Effect of Selected Factors on Sensory Quality of Pork

“…The result was probably associated with significantly higher levels of marbling in comparison with meat coming from P76 line. Numerous studies have confirmed a significant and positive impact of the increased marbling on sensory attributes such as tenderness, juiciness and flavour [11,13,19,20]. Fig.…”