Comparison of Postmortem Meat Quality and Consumer Sensory Characteristic Evaluations, According to Porcine Quality Classification
- Authors
- Nam, Yun-Ju; Choi, Young-Min; Jeong, Da-Woon; Kim, Byoung-Chul
- Issue Date
- 4월-2009
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- pork quality class; postmortem meat quality; consumer sensory evaluation; pig
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.18, no.2, pp.307 - 311
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 18
- Number
- 2
- Start Page
- 307
- End Page
- 311
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/120397
- ISSN
- 1226-7708
- Abstract
- This study examined variations in postmortem meat quality characteristics and consumer sensory evaluations of different pork quality classes in fresh and cooked meat. Pale, soft, and exudative (PSE) meat had the highest drip loss, lightness, and the lowest PH24 hr whereas dark, firm, and dry (DFD) meat showed the opposite results. When the fresh Meat was evaluated by consumer panelists, they could only distinguish the PSE class of meat and it scored lowest in over-all acceptability. However, the panelists did not consider cooked PSE or DFD pork to be unacceptable overall, indicating that consumers cannot distinguish the quality of cooked pork.
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- Appears in
Collections - College of Life Sciences and Biotechnology > Division of Food Bioscience and Technology > 1. Journal Articles
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