Abstract
This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.
| Original language | English |
|---|---|
| Pages (from-to) | 1029-1036 |
| Number of pages | 8 |
| Journal | Asian-Australasian Journal of Animal Sciences |
| Volume | 29 |
| Issue number | 7 |
| DOIs | |
| Publication status | Published - 2016 Jul 1 |
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Keywords
- Pork loin tenderness
- Sensory evaluation
- Texture profile analysis
- Warner-Bratzler shear force
ASJC Scopus subject areas
- Animal Science and Zoology
- Food Science
Cite this
Estimation of sensory pork loin tenderness using Warner-Bratzler shear force and texture profile analysis measurements. / Choe, Jee Hwan; Choi, Mi Hee; Rhee, Min-Suk; Kim, Byoung-Chul.
In: Asian-Australasian Journal of Animal Sciences, Vol. 29, No. 7, 01.07.2016, p. 1029-1036.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Estimation of sensory pork loin tenderness using Warner-Bratzler shear force and texture profile analysis measurements
AU - Choe, Jee Hwan
AU - Choi, Mi Hee
AU - Rhee, Min-Suk
AU - Kim, Byoung-Chul
PY - 2016/7/1
Y1 - 2016/7/1
N2 - This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.
AB - This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.
KW - Pork loin tenderness
KW - Sensory evaluation
KW - Texture profile analysis
KW - Warner-Bratzler shear force
UR - http://www.scopus.com/inward/record.url?scp=84975783298&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84975783298&partnerID=8YFLogxK
U2 - 10.5713/ajas.15.0482
DO - 10.5713/ajas.15.0482
M3 - Article
AN - SCOPUS:84975783298
VL - 29
SP - 1029
EP - 1036
JO - Asian-Australasian Journal of Animal Sciences
JF - Asian-Australasian Journal of Animal Sciences
SN - 1011-2367
IS - 7
ER -