Abstract
ABSTRACTBlade tenderized whole muscle cuts and restructured chops were conventionally cooked (CO), microwave cooked (MW), and precooked/microwave reheated (CMW) and stored for 2, 15, and 21 days. Blade tenderization did not affect (P > 0.05) these sensory traits evaluated with the exception of texture. Precooked products had higher (P < 0.05) TBA values than conventionally cooked samples for both whole and restructured chops. TBA values increased (P < 0.05) with storage time for up to 21 days. Whole muscle chops that were conventionally cooked had the lowest (P < 0.05) peak force values and the highest (P < 0.05) texture scores. After 21 days of storage of whole muscle samples, overall flavor scores decreased (P < 0.05) and juiciness scores improved (P < 0.05) when compared to samples held for 2 days. Storage time had a minimal relationship to peak force values and no effect on sensory scores of restructured samples.
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