Using pork to teach students quality variations and how they are measured. 1998 UW-AS-305 Class.

Abstract

Using a total of eight pork loins representing DFD (dark, firm, and dry) and PSE (pale, soft, and exudative) conditions, 35 students conducted a series of objective and subjective measurements to demonstrate extremes in meat quality in a single 2-h laboratory. Students learned to objectively assess appearance, water-holding and water-binding capacity, ultimate pH (pHu), and shear force (cooked samples) by operating seven commonly known laboratory instruments. They also learned how to prepare and present samples for organoleptic analysis using hedonic and triangle tests. Finally, the students learned the factors related to meat quality and how extremely they can vary. Within one laboratory, they observed that DFD, when compared with PSE, averaged 1.5 units higher in pHu, 4.7% (absolute) less drip loss, bound 136% (absolute) more water, was darker in color (26 units lower L* value), was firmer with a more attractive structure requiring 1 kg/cm less force to shear, and was superior in organoleptic properties (overall 21% more desirable). Having 35 replicates to use for the data set, the results illustrated statistically significant variations in meat-quality traits and how they could be objectively measured. Nine months later, 12 of the students were surveyed. It was their perception that the laboratory was not any more effective than other laboratories in the same class, but they were able to remember 85% of the methods used to measure quality; about twice that of other methods taught in other laboratory sessions.