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- W2462220915 abstract "Pork loins (n = 72) were selected so that marbling scores would range from practically devoid to abundant in the longissimus muscle. Loin chops were cooked and rated by a trained six-member sensory panel. Physical and chemical characteristics were stratified according to marbling level (divided into 10 subclasses), muscle structure, shear force, overall palatability, and juiciness (each divided into three subclasses). The highest ratings for overall palatability were assigned to chops with high reflectance (685 nm), low moisture (70.1%), high i.m. fat (9.1%; or, high marbling score), low protein (19.4%), and low cooking loss (25.9%). Chops with the highest percentage of cooking loss were high in moisture content (75.59%), low in i.m. fat (1.78%), and high in protein content (21.54%). Differences in muscle structure, shear force, overall palatability, and juiciness were associated with differences in percentages of protein, moisture (whole tissue basis [WTB]) and fat (WTB). Pork loins with marbling between practically devoid-plus and small had (P less than .05) more protein and less fat (WTB) than loins with marbling scores between modest and abundant. Loins with overall palatability ratings between 4.0 and 6.0 had more moisture and protein (P less than .05) than did loins with palatability ratings of 6.1 to 8.0. Selecting pork loins with small or less marbling, extremely open structure, a juicy rating of slightly juicy, and an overall palatability rating of like slightly would identify fresh loins that had lower fat and(or) higher protein content." @default.
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- W2462220915 date "1991-12-01" @default.
- W2462220915 modified "2023-10-14" @default.
- W2462220915 title "Relationships between pork loin palatability traits and physical characteristics of cooked chops" @default.
- W2462220915 doi "https://doi.org/10.2527/1991.69124858x" @default.
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