Objectively Predicting Ultimate Quality of Post-Rigor Pork Musculature: I. Initial Comparison of Techniques

S. T. Joo, R. G. Kauffman, R. D. Warner, C. Borggaard, J. M. Stevenson-Barry, S. Lee, G. B. Park, Byoung-Chul Kim

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

A total of 290 pork loins were selected to include a wide variation of quality to investigate the quality categories into which most pork falls, selection criteria for these categories and methods to objectively assess ultimate pork quality. They were probed at 24 h postmortem (PM) for the following: A) light reflectance by Danish Meat Quality Marbling (MOM), Hennessy Grading Probe (HGP) and Sensoptic Invasive Probe (SIP); B) electrical properties by NWK LT-K21 conductivity (NLT) and Sensoptic Resistance Probe (SRP): and C) pH by NWK pH-K21 (NpH). Also, measurements of % drip loss (PDL) and filter paper wetness (FPW), color brightness (L*), ultimate pH (pHu), lipid content, subjective color (SC), firmness/wetness (SF) and marbling scores (SM) were assessed. Each loin was categorized as either pale, soft and exudative (PSE), reddish-pink, soft and exudative (RSE), reddish-pink, firm and non-exudative (RFN) or dark, firm and dry (DFD). Statistically comparing coefficients of determination (CD), the results indicated that overall, the HGP predicted quality groups slightly better than MQM (CD=71 and 62% respectively), NpH and SRP were less effective (CD= 56 and 44% respectively), and SIP and NLT had the lowest values (CD=36 and 5% respectively). Combining various independent variable did not greatly improve the variation accounted for. When the data was sorted into marbling groups based on lipid content, this was not accurately predicted by any of the probe measurements. The MQM probe remained the best predictor for marbling class and accounted for about 25% of the lipid content variation. This was slightly improved to 33% when pHu was combined with MQM.

Original languageEnglish
Pages (from-to)68-76
Number of pages9
JournalAsian-Australasian Journal of Animal Sciences
Volume13
Issue number1
Publication statusPublished - 2000 Jan 1

Fingerprint

marbling
pork
lipid content
loins
Lipids
meat quality
Color
electrical properties
color
drip loss
selection criteria
methodology
Meat
Patient Selection
reflectance
firmness
Light
Red Meat

Keywords

  • DFD
  • Marbling
  • Objective Prediction
  • Pork Quality
  • PSE
  • RFN
  • RSE

ASJC Scopus subject areas

  • Animal Science and Zoology

Cite this

Joo, S. T., Kauffman, R. G., Warner, R. D., Borggaard, C., Stevenson-Barry, J. M., Lee, S., ... Kim, B-C. (2000). Objectively Predicting Ultimate Quality of Post-Rigor Pork Musculature: I. Initial Comparison of Techniques. Asian-Australasian Journal of Animal Sciences, 13(1), 68-76.

Objectively Predicting Ultimate Quality of Post-Rigor Pork Musculature : I. Initial Comparison of Techniques. / Joo, S. T.; Kauffman, R. G.; Warner, R. D.; Borggaard, C.; Stevenson-Barry, J. M.; Lee, S.; Park, G. B.; Kim, Byoung-Chul.

In: Asian-Australasian Journal of Animal Sciences, Vol. 13, No. 1, 01.01.2000, p. 68-76.

Research output: Contribution to journalArticle

Joo, ST, Kauffman, RG, Warner, RD, Borggaard, C, Stevenson-Barry, JM, Lee, S, Park, GB & Kim, B-C 2000, 'Objectively Predicting Ultimate Quality of Post-Rigor Pork Musculature: I. Initial Comparison of Techniques', Asian-Australasian Journal of Animal Sciences, vol. 13, no. 1, pp. 68-76.
Joo ST, Kauffman RG, Warner RD, Borggaard C, Stevenson-Barry JM, Lee S et al. Objectively Predicting Ultimate Quality of Post-Rigor Pork Musculature: I. Initial Comparison of Techniques. Asian-Australasian Journal of Animal Sciences. 2000 Jan 1;13(1):68-76.
Joo, S. T. ; Kauffman, R. G. ; Warner, R. D. ; Borggaard, C. ; Stevenson-Barry, J. M. ; Lee, S. ; Park, G. B. ; Kim, Byoung-Chul. / Objectively Predicting Ultimate Quality of Post-Rigor Pork Musculature : I. Initial Comparison of Techniques. In: Asian-Australasian Journal of Animal Sciences. 2000 ; Vol. 13, No. 1. pp. 68-76.
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