Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

被引：49
|
作者：
Nam, Y. J. [1 ]
Choi, Y. M. [1 ]
Lee, S. H. [1 ]
Choe, J. H. [1 ]
Jeong, D. W. [1 ]
Kim, Y. Y. [2 ]
Kim, B. C. [1 ]
机构：
[1] Korea Univ, Div Food Biosci & Technol, Coll Life Sci & Biotechnol, Seoul 136713, South Korea
[2] Seoul Natl Univ, Sch Agr Biotechnol, Seoul 151742, South Korea
来源：
MEAT SCIENCE | 2009年 / 83卷 / 04期
关键词：
Sensory evaluation; Postmortem meat quality; Histochemical characteristics; Pork; PHYSICAL-CHARACTERISTICS; BIOCHEMICAL-PROPERTIES; GROWTH-RATE; PORK LOIN; PALATABILITY; PERFORMANCE; SLAUGHTER; SELECTION; ISOFORMS; COLOR;
D O I：
10.1016/j.meatsci.2009.08.015
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to investigate sensory evaluations and their relationships with meat quality measurements and histochemical characteristics in both fresh and cooked pork. Based on the results, postmortem meat quality traits were closely related to almost all the evaluated sensory attributes. With regard to histochemical characteristics. Muscle fiber area was related to both fresh- (r = 0.18, P < 0.05) and cooked-meat color (r = -0.24, P < 0.01) as well as abnormal flavor intensity (r = 0.25, P < 0.01), and muscle fiber composition was associated with fresh pork color and taste acceptability after cooking. There were no significant relationships (P > 0.05) between type IIa muscle fiber content and the evaluated sensory attributes: however, good meat sensory quality was partially explained by the percentage of type I fiber. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：731 / 736
页数：6
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