Abstract

Pork longissimus muscle quality characteristics were evaluated on 109 center cut boneless loins. After 21 d aging, loins were cut into 1-inch chops and allowed to bloom for 30 minutes before visual measurements (color, marbling and firmness) and instrumental color were recorded for each chop. Overall, visual color was the lightest on the anterior and posterior ends and was the darkest from approximately 50% to 80% of the length of the loin. Marbling was the highest at the posterior end, lowest in mid-loin, then higher toward the anterior end. Loins were the softest at the anterior end and became firmer toward the posterior end. From the anterior to approximately 40- 50% of the loin length, chops became darker (lower L*), redder (higher a*), and less yellow (lower b*). Near the center of the loin, color was constant, but became lighter (higher L*) and more yellow (higher b*) at the posterior end. Chops located at 25% (anterior), 50% (middle) and 75% (posterior) of the length of each loin were collected and further analyzed. Section chops within loins had similar pH values. The chop from the anterior section contained the highest percentage of crude fat, followed by the posterior section chop, and the middle section chop contained the lowest percentage. The middle section chop contained the highest percentage of moisture. The posterior section chop had more moisture display loss than the anterior and middle section chops. The anterior section chop had more cooking loss than the posterior section chop. Chops became progressively less tender the more posterior the section location.; Swine Day, 2003, Kansas State University, Manhattan, KS, 2003

Highlights

  • Pork quality and consistency is important to consumers

  • Pork longissimus muscle quality characteristics were evaluated on 109 center cut boneless loins

  • After 21 d aging, loins were cut into 1-inch chops and allowed to bloom for 30 minutes before visual measurements and instrumental color were recorded for each chop

Read more

Summary

Summary

Pork longissimus muscle quality characteristics were evaluated on 109 center cut boneless loins. Visual color was the lightest on the anterior and posterior ends and was the darkest from approximately 50% to 80% of the length of the loin. Marbling was the highest at the posterior end, lowest in mid-loin, higher toward the anterior end. From the anterior to approximately 4050% of the loin length, chops became darker (lower L*), redder (higher a*), and less yellow (lower b*). Near the center of the loin, color was constant, but became lighter (higher L*) and more yellow (higher b*) at the posterior end. Chops located at 25% (anterior), 50% (middle) and 75% (posterior) of the length of each loin were collected and further analyzed. The posterior section chop had more moisture display loss than the anterior and middle section chops. Chops became progressively less tender the more posterior the section location

Introduction
Procedures
Results and Discussion

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.