Effects of Pork Quality Types, Packaging, and Degree of Doneness on Trained Sensory and Instrumental Tenderness, Color, and Consumer Perception

Abstract

The objective of this study was to evaluate the palatability and retail display differences of 3 types of pork loins. Enhanced (n = 10), nonenhanced (n = 10), and high-quality (n = 10) pork loins were selected from a commercial food distribution company. Loins were cut into 2.54-cm-thick chops and randomly assigned to retail display, sensory, or Warner-Bratzler shear force analyses. For retail display, chops were randomly assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap, carbon monoxide-modified atmosphere packaging, and high-oxygen modified atmospheric packaging. Instrumental and visual color measurements were taken during 5 d of retail display. For trained sensory panel and Warner-Bratzler shear force analyses, chops were evaluated at 3 different degrees of doneness (63°C, 68°C, and 74°C). Consumer sensory panelists (N = 50) evaluated the overall liking, flavor, juiciness, and tenderness of chops cooked to 68°C. A treatment × packaging interaction (P < 0.05) occurred for L* and a* values. High-quality chops packaged in polyvinyl chloride overwrap were lighter in color (P < 0.05) compared with other treatment and packaging types. However, high- quality chops had lower (P < 0.05) a* values than other treatment and packaging types during retail display. Trained panelists reported no difference (P > 0.05) in tenderness for enhanced chops when cooked at 3 different degrees of doneness. Consumer panelists preferred the enhanced chops for overall liking, tenderness, and juiciness (P < 0.05) compared with high-quality and nonenhanced chops. The results suggest that enhanced, nonenhanced, and high-quality pork loins avail- able in the market vary in color and marbling. Both pork loin type and packaging can influence display color and palatability.

Mühendislik Alanında Akademik Analiz ve Tartışmalar

“…One of the most significant benefits of MAP is its capacity to suppress the growth of spoilage bacteria and so improve the shelf life of food goods (Hosseini et al, 2021).By changing the composition of the gas, MAP provides an environment unfriendly to the growth of bacteria, yeast, and molds, lowering the risk of microbiological deterioration (Goulas et al, 2005).This is especially significant for high-moisture products like bakery items, where microbial deterioration is a major issue (R occa-Smith et al, 2016).MAP can also aid in the preservation of the color and look of meat products by improving the stability and consistency of meat color and helping protect the sensory and nutritional quality of food products in addition to microbial control. MAP can decrease the oxidation of lipids and other sensitive components in the package by lowering the oxygen content (Cassens et al, 2021). MAP can also aid in the prevention of off-flavors and odors that can develop during storage (Hosseini et al, 2021).…”

Interrelationships Between Visual and Instrumental Measures of Ground Beef Color

“…Previous research has utilized both instrumental and visual color to characterize color changes, and some studies determined the relationship between instrumental color and visual panel/web-based color evaluation (Eagerman et al, 1977(Eagerman et al, , 1978Harrison et al, 1980;Holman et al, 2016;Wills et al, 2017;Cassens et al, 2021;Yoder et al, 2021). Although instrument settings such as illuminant and aperture size can influence color measurements, Tapp et al (2011) reported that a significant amount of published research does not report several instrumental parameters (such as illuminant or aperture size) as suggested by the AMSA Color Guidelines (2012).…”

Effects of Modified Atmospheric Packaging on Ground Chicken Color and Lipid Oxidation

“…CO-MAP is used in the beef industry during the transportation of meat in mother bags to create anaerobic conditions and maintains acceptable consumer color and shelf life. In addition, when used along with other gases such as CO, nitrogen (N 2 ), and CO 2 , meat has better flavor acceptability, no bone darkening, no premature browning during cooking, and improved tenderness (John et al, 2005;Cornforth and Hunt, 2008;Suman et al, 2011;Denzer et al, 2020;Cassens et al, 2021). Fraqueza and Barreto (2011) reported a shelf life of 25 d for turkey fillets stored at 0°C under MAP consisting of 0.5% CO, 80% CO 2 , and 19.5% N 2 relative to 5 d of shelf life for aerobically packaged meat.…”