Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality

Muscle longissimus dorsi excised at 2 hr post mortem was utilised to study the effect of post-mortem meat quality, and their content of nucleotide metabolites, on the sensory characteristics of cooked loin. Four different post mortem meat qualities were defined: pale soft exudative (PSE), red soft e...

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Bibliographic Details
Published in:Meat science 1999, Vol.51 (1), p.53-59
Main Authors: Flores, M, Armero, E, Aristoy, M.-C, Toldra, F
Format: Article
Language:English
Subjects:
Biological and medical sciences
body fat
chemical composition
cooking
dark firm dry meat
drip loss
exudative meat
flavor
Food industries
Fundamental and applied biological sciences. Psychology
intramuscular fat
juiciness
Meat and meat product industries
meat quality
nucleotides
odors
pork
postmortem changes
protein content
red firm non-exudative meat
red soft exudative meat
sensory properties
texture
water content
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Summary:Muscle longissimus dorsi excised at 2 hr post mortem was utilised to study the effect of post-mortem meat quality, and their content of nucleotide metabolites, on the sensory characteristics of cooked loin. Four different post mortem meat qualities were defined: pale soft exudative (PSE), red soft exudative (RSE), red firm non-exudative (RFN) and dark firm dry (DFD). The DFD meat quality class showed low sour and salty tastes and a high sweet taste, low astringency and high juiciness and tenderness, giving the best overall quality. On the other hand, the RSE quality class produced a meat with a low juiciness and high hardness, and a low overall quality although these differences were not significant ( p
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(98)00097-7