SENSORY QUALITY OF PORK CHOPS AFTER THERMAL PROCESSING IN RELATION TO CONSUMER PREFERENCES BY PURCHASE OF MEAT – A SHORT REPORT
 
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Pol. J. Food Nutr. Sci. 2006;56(3):287–289
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ABSTRACT
In this paper it was shown which combination of colour/ fat cover criteria by purchase might serve as an indicator of the sensory quality of pork chops after controlled thermal processing (cooking and roasting) and related consumer satisfaction. The overall sensory quality of pork loin samples, differing in colour and fatness as raw material, after cooking and roasting appeared to be mainly affected by their tenderness and softness; and to a lower extent by colour brightness. The results indicate that light-red colour of raw pork chops was related to its higher softness and tenderness after cooking; whereas the above tendency was less pronounced in the roasted pork loin. It appears that in consumer perception colour of raw chops can be considered as an indicator of the quality of cooked meat.
ISSN:1230-0322