“Chilled” pork — Part II. Consumer perception of sensory quality

Ngapo, T.M.; Riendeau, Louise; Laberge, Claude; Fortin, J.

doi:10.1016/j.meatsci.2012.04.031

Cited by 11 publications

(2 citation statements)

References 21 publications

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“…Similarly to other perishable food products, meat is susceptible to natural and mostly irreversible physical, chemical, biochemical and microbiological changes that may deteriorate its functional and sensory properties. Meat must be stored in the refrigerator or freezer to extend its shelf life (Leygonie et al 2012, Ngapo et al 2012a, 2012b. However, the time of refrigerated and frozen storage of meat is limited due to progressive changes in its color, sensory quality and lipid oxidation (Viana et al 2005, Brooks et al 2008, Dransfield 2008.…”

Section: Introductionmentioning

confidence: 99%

Quality of meat from young crossbred bulls frozen after 14 days of modified atmosphere storage

Śmiecińska

Daszkiewicz

Kubiak

et al. 2018

AFSci

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The quality of the longissimus lumborum muscle (Holstein-Friesian Black-and-White- HF BW x Belgian Blue - BB bulls) was determined after 14 days of storage under different modified atmospheres (MA) (vacuum; 40% CO2 + 60% N2; 30% CO2 + 70% Ar) and 6 months of frozen storage following 14 days of MA storage. Weight loss and cooking loss were smaller, and drip loss was greater after frozen storage compared with refrigerated storage. The pH of stored meat was typical of high-quality beef. TBARS values increased after refrigerated storage and after frozen storage. The changes in color parameters point to metmyoglobin formation in frozen meat. Both refrigerator and freezer storage had beneficial influence on tenderness, and shear force values decreased in frozen beef. The composition of MA during refrigerated storage had no effect on the analyzed parameters of beef. Frozen meat that was stored in a MA containing Ar prior to freezing was characterized by the lowest weight loss, and vacuum-packaged meat - by the lowest TBARS values.

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Section: Introductionmentioning

confidence: 99%

Quality of meat from young crossbred bulls frozen after 14 days of modified atmosphere storage

Śmiecińska

Daszkiewicz

Kubiak

et al. 2018

AFSci

View full text Add to dashboard Cite

show abstract

“…Sensory evaluation of pork is a method for description of pork quality by the human senses. The attributes usually cover color (O'sullivan, Byrne, Stagsted, Andersen, & Martens, ; O'Sullivan et al, ), juiciness (Lonergan et al, ; Wang, Lonergan, & Yu, ), elasticity, odor (Ngapo, Riendeau, Laberge, & Fortin, ), and tenderness. It is a quick, simple, and practical method, and its result is close to consumer's evaluation.…”

Section: Introductionmentioning

confidence: 99%

Prediction of pork storage time using Fourier transform near infrared spectroscopy and Adaboost‐ULDA

Tian

et al. 2017

J Food Process Engineering

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Pork storage time is related to its freshness. To discriminate the pork storage time rapidly, Adaboost‐ULDA algorithm was proposed to classify the Fourier transform near infrared reflectance (FT‐NIR) spectra of pork samples acquired by a Fourier transform near‐infrared spectrophotometer. Adaboost‐ULDA can not only extract discriminant information from FT‐NIR spectra but also construct a strong classifier with weak classifiers to classify spectra. Adaboost‐ULDA is a powerful classifier by combining uncorrelated linear discriminant analysis (ULDA) with Adaboost. Experimental results showed that Adaboost‐ULDA achieved the highest classification accuracy (100%) and classification accuracies were obtained as 87.9, 89.4, and 97.7% in principal component analysis (PCA) plus linear discriminant analysis (LDA), ULDA, and Adaboost‐PCA + LDA, respectively. In addition, the experiments demonstrated that the classification time of Adaboost‐ULDA was much less than that of Adaboost‐PCA + LDA. The overall results show that Adaboost‐ULDA combined with FT‐NIR is a feasible method in predicting the pork storage time. Practical applications Freshness is an important quality characteristic to pork's quality for food industry. Pork storage time is associated with its freshness. From the food safety point of view, it is significant and meaningful to predict the pork storage time. In our research, the proposed Adaboost‐ULDA coupled with Fourier transform near‐infrared reflectance spectroscopy can successfully predict the pork storage time. The results demonstrate the application prospect of this method to the quality control of pork products.

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Effect of three kinds of natural preservative cocktails on vacuum‐packed chilled pork

Han

Fan

et al. 2020

Food Science & Nutrition

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The aim of this study was to investigate the effects of three different natural preservatives on the microbial profile, the total volatile base nitrogen (TVB‐N), and biogenic amine contents of vacuum‐packed chilled pork during storage at 4°C. Solution A comprised of tea polyphenols, chitosan, spice extract, propolis, and nisin. Solution B comprised of clove extract, cassia bark extract, ginger juice, garlic juice, and lactobacillus fermentation solution. Solution C consisted of only lactobacillus fermentation solution. The results indicated that solution A was a good natural preservative with higher bacteria inhibitory effect and higher sensory score than B and C. Besides the effect on appealing color, solution B could inhibit microbial activity although its inhibition effect was not as good as solution A. Thus, solution A could be used as a good preservative in industry. Solution C could inhibit the initial growth of Pseudomonas and partially inhibited the growth of Enterobacteriaceae ; however, the content of putrescine in the pork treated with solution C was as high as 30.14 ± 2.89 mg/kg after 21 days of storage at 4°C. Hence, solution C is not an ideal preservative for vacuum‐packed chilled pork.

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“Chilled” pork — Part II. Consumer perception of sensory quality

Cited by 11 publications

References 21 publications

Quality of meat from young crossbred bulls frozen after 14 days of modified atmosphere storage

Quality of meat from young crossbred bulls frozen after 14 days of modified atmosphere storage

Prediction of pork storage time using Fourier transform near infrared spectroscopy and Adaboost‐ULDA

Effect of three kinds of natural preservative cocktails on vacuum‐packed chilled pork

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