Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle

Abstract

SUMMARY: A completely randomized design was followed to evaluate 48 roasts posterior third of the loin) from 12 Duroc and 12 Poland China barrows. Antemortem treatment of pigs produced “normal”, pale‐soft‐exudative (PSE) and dark‐firm‐dry (DFD) longissimus dorsi (LD) muscle. Meat was roasted at 350°F to an internal temperature of 167°F and evaluated by organoleptic and selected objective measurements. There was no significant organoleptic preference for one type (“normal”, PSE, DFD) of LD. Also, differences among types of muscle were not significant for roasting time, volume of press fluid or total moisture (press method); whereas roasting losses, total moisture (Brabender) and pH of LD were affected significantly by type of muscle. In general, there were significant (P < 0.05) differences between PSE and DFD muscle, and between “normal” and DFD muscle. DFD muscle exhibited the smallest roasting loss and greatest total moisture, whereas PSE muscle had the greatest roasting loss and least total moisture. DFD muscle rated highest in pH and lowest in Warner‐Bratzler shear value. LD from Durocs was more tender (P < 0.05), had a higher (P < 0.05) pH, and contained less (P < 0.01) total moisture (Brabender) than LD from Poland Chinas. Cooking losses were greater (P < 0.05) for roasts from Durocs than for roasts from Poland Chinas.

MEAT TEXTURE: I. Subjective Assessment of the Texture of Cooked Beef

“…The number of masticatory movements is recorded. This procedure has been employed by Paul andBean (1956), Hanning et al (1957), Harrington and Pearson (1962), Pengifly and Harrison (1966), Searcy et al (1969). A detailed study by Harrington and Pearson (1962) revealed large variability in individual chew counts on similar samples and marked variation in ability to discriminate between unlike samples.…”

Water Loss Rates and Temperature Profiles in Dry Heated Normal and PSE Porcine Muscle

“…Overall cooking losses are reported in most studies (Merkel, 1971; Sayre, Kiernat, and Briskey, 1964), and in some cases, the division of cooking losses into evaporative and drip losses is also reported (e.g., Searcy, Harrison, and Anderson, 1969;Bennett et al, 1973).…”

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Small cylinders of longissimus porcine muscles from normal and stress susceptible animals and two groups with intermediate characteristics were heated from the frozen state, past sensory doneness and well into the dehydration period. As a result, it is difficult to isolate the effects of specific factors.Overall cooking losses are reported in most studies (Merkel, 1971;Sayre, Kiernat, and Briskey, 1964), and in some cases, the division of cooking losses into evaporative and drip losses is also reported (e.g., Searcy, Harrison, and Anderson, 1969;Bennett et al, 1973).The dynamics of water loss during heating and the use of this type of information to study the underlying mechanisms of moisture release in PSE and normal muscles during , cooking have not been studied, however.The study reported here was designed for this purpose. Pale, soft, exudative muscle had a greater maximum moisture emission at an earlier time and lower temperature than the normal samples.

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