SENSORY PERCEPTION OF CURED‐SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN– ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY

Abstract

ABSTRACT The effects of RN genotype on the sensory perception of cured‐smoked loins were investigated in 30 female pigs crossbred with Hampshire. RN– carriers (RN–/rn+) were more tender, juicy and acidic than noncarriers (rn+/rn+). They were also more patty‐like and less salty. Further, they were more homogeneous in cured pink color and tended to have more pores than noncarriers. Despite the superior eating quality, in terms of higher tenderness and juiciness, most consumers preferred cured‐smoked loins from noncarriers. Multivariate statistical analyses showed that sensory tenderness, juiciness, acidity, number of pores and homogeneity of cured pink color were inversely related to instrumental tenderness measurements, but not well related to ultimate pH and water‐holding capacity. Instrumental tenderness measurements explained 44% of the variation in sensory tenderness, and RN genotype 41% of the variation in sensory juiciness. RN genotype best explained the variations in sensory attributes, followed by hardness.