猪肉感官评定.pdf

Title: Effects of Pork Quality and Cooked Temperature on Consumer and
Trained Sensory Perception of Eating Quality in Non-enhanced and
Enhanced Pork Loins – NPB #06-139 and #07-005

Investigator: Steve Moeller

Institution: The Ohio State University

Co- Investigators: Rhonda Miller, Henry Zerby - Texas A&M University

Date Submitted: July 1, 2008
Industry Summary
Project Design and Objectives
The present study was conducted to evaluate the influences of fresh pork color
(Minolta L*), intramuscular fat (IMF), and ultimate pH (pH), and cooked pork Warner
Bratzler shear force (WBS) on consumer and trained sensory perception of pork loin
(chop) eating quality. Trained and sensory assessments of eating quality were
assessed at four end-point cooked temperatures (° C (145° F); ° C (155° F);
° C (165° F); and ° C (175° F). The effects of variation in quality and cooked
temperature were assessed for both non-enhanced and enhanced (10% pump rate,
% potassium lactate, % sodium phosphate, and % salt) pork loin chops.
Loins used in testing were collected from three cooperating . packing plants, with
selection designed to capture the variation in and combinations of Minolta L*, IMF, and
pH observed in the pork industry in an attempt to understand the individual
influence each quality attribute as well as potential interactions among quality attributes
as they relate to eating quality of pork. Consumer testing was conducted in Chicago,
Philadelphia and Sacramento, targeting 760 consumers within each test market.
Trained sensory testing was conducted at Texas A&M University and Iowa State
University.
Non-enhanced Loin Findings
Consumer responses were assessed on an 8-point scale with a rating of 1
representing a very unfavorable response and a rating of 8 repre