Abstract
Cured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish proper shelf life by evaluating the willingness of participants to consume and the sensory modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study the behavior of Listeria monocytogenes through a microbial challenge test. Sliced cured pork loins can be stored at 6 ± 1 °C for 105 days while maintaining a consumer acceptance of more than 75%. The freshness loss was associated mainly with a decrease in aromatic notes (particularly the smoke and cured aroma), and with the appearance of spoiled characteristics, specifically a sour/vinegar aroma and acidic taste that were detected by a reduced proportion of participants. The freshness evaluation was positively influenced by the typical characteristics of cured products, such as color and a garlic and wine aroma. Sour/vinegar aroma and acidic taste were the attributes most associated with higher freshness penalization. During the period of the test, Listeria monocytogenes inoculated onto the cured loin slices did not grow.
Highlights
Cured pork loins are different according to the production region
Cured pork loins were prepared by cutting the loin transversely in single pieces about 5-cm thick and weighing about 400 g, seasoning with red wine, salt, dextrose, garlic, and spice extracts
The mixture was inoculated with a commercial Lactic Acid Bacteria (LAB) starter culture to prevent the growth of unwanted microorganisms during the resting period and the beginning of the smoking
Summary
Variations in seasoning, size, cut (either longitudinal or transversal) and smoking determine the differences. All of these products are cured using salt and/or nitrate, and are dried to achieve a sliceable texture and an activity of water (aw) reduced enough to contribute to the safety and preservation capacity of the product [1,2,3,4,5]. Cured loins are made from one of the noblest cuts of pork and are, one of the most expensive pork meat products [6] They usually have limited amounts of fat, which pleases the consumer concerned with health [7].
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