Raw Chops Research Articles

Evaluation of the Changes in Composition of Pork Chops During Cooking

ObjectivesThe objective was to determine the change in extractable lipid concentration during cooking of boneless pork chops to different endpoint temperatures. Intramuscular fat (IMF) concentration of pork chops changes during the cooking process when chops are cooked to 63°C, water is lost thereby concentrating extractable lipid. When chops are cooked to 71°C, water is lost, but it was hypothesized that lipid is lost as well. This would result in less variability in IMF of cooked chops compared with raw chops. This reduction in variability may explain the lack of sensory perception differences between chops with substantial marbling and chops with little marbling. This is important because consumers use marbling to make purchasing decisions. The hypothesis was that the range in IMF would be lessened after cooking due to moisture loss and potentially lipid loss at higher cooking temperatures. Ultimately, the variation in IMF in cooked pork chops would be less than that of fresh pork chops.Materials and MethodsPork loins (152 total) were used by cutting 3 consecutive chops from each loin. Chop 1 was evaluated raw (not cooked), chop 2 was cooked to 63°C, and chop 3 was cooked to 71°C before evaluation for IMF. These chops were divided into 3 separate bins based on raw IMF percentages. The low group consisted of chops with an IMF percentage equal to or less than 3%, the average group consisted of IMF percentages between 3 and 4% and the high IMF group consisted of chops with an IMF greater than 4%. Moisture and IMF were determined using duplicate 10-g samples from each chop. Samples were dried and IMF was determined with the chloroform-methanol solvent method. Cook loss was calculated by weighing chops before and after cooking. Warner-Bratzler Shear Force (WBSF) was determined by shearing 5 cores from each chop. Data were analyzed using a one-way ANOVA with the fixed effect of IMF level. Means were separated using a probability of difference statement and considered significantly different at P < 0.05.ResultsRaw high IMF chops (4.94%) had greater (P < 0.0001) IMF than average IMF chops (3.51%). Raw average IMF chops (3.51%) had greater (P < 0.0001) IMF than low IMF chops (2.47%). High IMF chops cooked to 63°C (5.59%) had greater (P < 0.0001) IMF than average IMF chops cooked to 63°C (4.17%). Average IMF chops cooked to 63°C (4.17%) had greater (P < 0.0001) IMF than low IMF chops cooked to 63°C (3.39%). High IMF chops cooked to 71°C (6.12%) had greater (P < 0.0001) IMF than average IMF chops cooked to 71°C (4.55%). Average IMF chops cooked to 71°C (4.55%) had greater (P < 0.0001) IMF than low IMF chops cooked to 71°C (3.88%). Additionally, WBSF was not different (P ≥ 0.32) among high, average or low groups when cooked to 63°C or 71°C. Cook loss was not different (P ≥ 0.31) among high, average, or low groups when cooked to 63°C or 71°C. However, WBSF (2.77 kg) and cook loss (18.70%) was less in chops cooked to 63°C than when cooked to 71°C (3.10 kg, 23.37%).ConclusionThe hypothesis was that the range and variability in IMF would be lessened after cooking due to moisture loss and potentially lipid loss at higher cooking temperatures. This was not the case and the differences in IMF percentages persisted even after cooking. Furthermore, WBSF and cook loss did not differ among chops categorized as high, average, and low IMF categories. Ultimately, IMF percentage of raw or cooked chops did not affect tenderness.

Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content

Several reports show that intramuscular fat (IMF) and/or marbling affect the sensory acceptability of meat. The aim of the present work was to (1) investigate using Spanish consumers the eating and visual acceptability of pork with different levels of IMF, (2) understand more about this acceptability by studying segments of consumers and (3) determine which fresh pork characteristics are important at the point of purchase. Loin section (n=40) were sorted into four IMF groups: 0.96±0.30% (G1), 2.11±0.07% (G2), 3.72±0.26% (G3), and 5.78±0.19% (G4). Consumers (n=200) evaluated the acceptability, tenderness and juiciness of cooked loin chops from each IMF group and then ranked raw chops according to visual preference. Two groups of consumers — ‘lean loin lovers’ (55.5%) and ‘marbled loin lovers’ (44.5%) — were identified based on their visual preferences; however, according to their eating acceptability scores, all the consumers preferred loins with higher IMF levels. Accordingly, the minimum IMF content recommended to ensure a good taste is between 2.2% and 3.4%.

Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display

The objective of this study was to evaluate the sensory and physical characteristics of pork chops from loins enhanced to 110% of original weight with either (1) potassium lactate, potassium diacetate, phosphate and salt, (2) sodium lactate, phosphate and salt, (3) potassium lactate, phosphate and salt, (4) sodium acetate, phosphate and salt, or (5) phosphate and salt. A trained sensory panel evaluated pork flavor, saltiness, bitterness, soapy flavor, acid flavor, juiciness and tenderness of cooked chops. Visual color of raw chops was also evaluated. After 96 h in display, chops enhanced with lactate/diacetate had significantly lower ( P<0.01) aerobic plate counts than control (unpumped) chops, or those pumped with other solutions. Lactate/diacetate-enhanced chops maintained higher a* and b* values during display, and had less visual discoloration after 96 h display. Chops pumped with lactate, acetate or the lactate/diacetate mixture were more tender and juicy, and had more pork flavor than controls or those pumped with phosphate/salt only. There appears to be a significant advantage to using a lactate/diacetate enhancement solution over either lactate or acetate alone.

Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.

The objectives of this experiment were to determine the extent of variation in proteolysis, sarcomere length, and collagen content among pork muscles and the association of those factors with tenderness variation among muscles at 1 d postmortem. Twenty-three white composite barrows were slaughtered and carcasses (66 kg) were chilled at 0 degrees C for 24 h. At 1 d postmortem, the longissimus lumborum, biceps femoris, semimembranosus, semitendinosus, and triceps brachii, long head were dissected from one side of each carcass and frozen. Trained sensory panelists evaluated tenderness, amount of connective tissue, juiciness, and pork flavor intensity of grilled (70 degrees C) chops on 8-point scales. Raw chops were used for total collagen content, sarcomere length, and the extent of desmin proteolysis. Tenderness ratings were highest (P < .05) for semitendinosus (7.2) and triceps brachii (7.1), followed by longissimus lumborum (6.4) and semimembranosus (5.7) and were lowest (P < .05) for biceps femorus (4.0). The simple correlations between longissimus lumborum tenderness and the tenderness of other muscles were .54 (semimembranosus), .34 (semitendinosus), .36 (triceps branchii), and .17 (biceps femorus). Total collagen was highest (P < .05) for biceps femorus (7.1 mg/g muscle), followed by triceps branchii (6.0 mg/g) and semitendinosus (5.3 mg/g), and lowest for semimembranosus (4.5 mg/g) and longissimus lumborum (4.1 mg/g). Sarcomere length was longest (P < .05) for semitendinosus (2.5 microm) and triceps branchii (2.4 microm), followed by semimembranosus (1.8 microm), longissimus lumborum (1.8 microm), and biceps femorus (1.7 microm). Proteolysis of desmin was greatest (P < .05) in longissimus lumborum (39.3%), followed by semimembranosus (21.0%) and biceps femoris (18.5%), then semitendinosus (.2%) and triceps brachii (.2%). Multiple linear regression using total collagen, sarcomere length, and proteolysis accounted for 57% of the variation in tenderness rating among all samples. Piecewise linear regression was used to account for the interaction of sarcomere length with proteolysis and collagen. This analysis accounted for 72% of the variation in tenderness rating. Variation in collagen, proteolysis, and sarcomere length and the degree of their interaction with one another determine the tenderness of individual muscles.