Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage

Abstract

Cured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish proper shelf life by evaluating the willingness of participants to consume and the sensory modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study the behavior of Listeria monocytogenes through a microbial challenge test. Sliced cured pork loins can be stored at 6 ± 1 °C for 105 days while maintaining a consumer acceptance of more than 75%. The freshness loss was associated mainly with a decrease in aromatic notes (particularly the smoke and cured aroma), and with the appearance of spoiled characteristics, specifically a sour/vinegar aroma and acidic taste that were detected by a reduced proportion of participants. The freshness evaluation was positively influenced by the typical characteristics of cured products, such as color and a garlic and wine aroma. Sour/vinegar aroma and acidic taste were the attributes most associated with higher freshness penalization. During the period of the test, Listeria monocytogenes inoculated onto the cured loin slices did not grow.

An optimized organic acid human sensory sourness analysis method

“…1 Sour taste perception builds on both chemical and physiological foundations and serves as part of the body's 'nutritional gatekeeper' for detecting unripe fruits and spoiled foods and avoiding acid-induced tissue damage or problems related to acid-base regulation. [2][3][4] Generally, sour taste perception has a strong relationship with hydrogen ions (pH). Genes expressed in taste cells that encode proteins sensitive to pH changes have been reported, including several selectively expressed in sour-responsive taste cells.…”

Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins

“…Cured loins are meat products included in the vast tradition of dry-cured meat products made in the Mediterranean region and elsewhere. The recipes vary between regions in line with the local gastronomic traditions [ 5 , 32 , 33 , 34 , 35 ]. It is common, in wine-producing regions, to season the meat with wine, both for cooking and dry-cured sausage production [ 36 , 37 ].…”