SENSORY QUALITY OF PORK CHOPS AFTER THERMAL PROCESSING IN RELATION TO CONSUMER PREFERENCES BY PURCHASE OF MEAT – A SHORT REPORT

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.