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)

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 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
Volume18
Issue number2
Publication statusPublished - 2009 Apr 18

Fingerprint

Meat
meat quality
sensory properties
Swine
meat
swine
pork
drip loss
sensory evaluation
Red Meat

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Comparison of postmortem meat quality and consumer sensory characteristic evaluations, according to porcine quality classification. / Nam, Yun Ju; Choi, Young Min; Jeong, Da Woon; Kim, Byoung-Chul.

In: Food Science and Biotechnology, Vol. 18, No. 2, 18.04.2009, p. 307-311.

Research output: Contribution to journalArticle

@article{4d137c4b2b21410689ce779392508620,
title = "Comparison of postmortem meat quality and consumer sensory characteristic evaluations, according to porcine quality classification",
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 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.",
keywords = "Consumer sensory evaluation, Pig, Pork quality class, Postmortem meat quality",
author = "Nam, {Yun Ju} and Choi, {Young Min} and Jeong, {Da Woon} and Byoung-Chul Kim",
year = "2009",
month = "4",
day = "18",
language = "English",
volume = "18",
pages = "307--311",
journal = "Food Science and Biotechnology",
issn = "1226-7708",
publisher = "Springer Netherlands",
number = "2",

}

TY - JOUR

T1 - Comparison of postmortem meat quality and consumer sensory characteristic evaluations, according to porcine quality classification

AU - Nam, Yun Ju

AU - Choi, Young Min

AU - Jeong, Da Woon

AU - Kim, Byoung-Chul

PY - 2009/4/18

Y1 - 2009/4/18

N2 - 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.

AB - 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.

KW - Consumer sensory evaluation

KW - Pig

KW - Pork quality class

KW - Postmortem meat quality

UR - http://www.scopus.com/inward/record.url?scp=77956508787&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=77956508787&partnerID=8YFLogxK

M3 - Article

VL - 18

SP - 307

EP - 311

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

SN - 1226-7708

IS - 2

ER -