Comparison of postmortem meat quality and consumer sensory characteristic evaluations, according to porcine quality classification

Yun Ju Nam, Young Min Choi, Da Woon Jeong, Byoung Chul Kim

Research output: Contribution to journalArticle

5 Citations (Scopus)


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 overall 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.

Original languageEnglish
Pages (from-to)307-311
Number of pages5
JournalFood Science and Biotechnology
Issue number2
Publication statusPublished - 2009 Apr 18



  • Consumer sensory evaluation
  • Pig
  • Pork quality class
  • Postmortem meat quality

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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