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Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs

Authors
Jeong, D. W.Choi, Y. M.Lee, S. H.Choe, J. H.Hong, K. C.Park, H. C.Kim, B. C.
Issue Date
11월-2010
Publisher
ELSEVIER SCI LTD
Keywords
Sensory evaluation; Fatty acid composition; Muscle fiber; Fresh meat quality; Berkshire
Citation
MEAT SCIENCE, v.86, no.3, pp.607 - 615
Indexed
SCIE
SCOPUS
Journal Title
MEAT SCIENCE
Volume
86
Number
3
Start Page
607
End Page
615
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/115378
DOI
10.1016/j.meatsci.2010.04.011
ISSN
0309-1740
Abstract
The objective was to examine the relationship of trained panel sensory scores of cooked pork with fatty acid composition, muscle fiber type, and meat quality characteristics from Berkshire pigs. No or few associations were found between the panel sensory scores of cooked meat, especially tenderness attributes, and fatty acid composition: however, intramuscular fat content positively correlated with off-flavor score (r=0.31). On the other hand, the morphological characteristics of muscle fibers were correlated with panel sensory values. Muscles with smaller cross-sectional area and higher density of fibers were more closely associated with softer, more tender panel scores and a lower number of chews than muscles with larger fiber area and lower density of fibers. The water holding capacity test of filter-paper fluid uptake was moderately correlated with panel scores of softness (r=0.33), initial tenderness (r=0.38), chewiness (r=0.40), juiciness (r=-0.27), flavor intensity (r=-0.23), and off-flavor (r=0.30). Panel sensory values of Berkshire pig meat was moderately related to postmortem meat quality, especially water holding capacity. A more thorough understanding of the relationships between fatty acid composition and muscle fiber type with palatability is needed. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
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College of Life Sciences and Biotechnology > Division of Biotechnology > 1. Journal Articles
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