Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

Y. J. Nam; Y. M. Choi; S. H. Lee; J. H. Choe; D. W. Jeong; Y. Y. Kim; B. C. Kim

doi:10.1016/j.meatsci.2009.08.015

Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

Y. J. Nam
, Y. M. Choi
, S. H. Lee
, J. H. Choe
, D. W. Jeong
, Y. Y. Kim
, B. C. Kim^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

52 Citations (Scopus)

Abstract

The objective of this study was to investigate sensory evaluations and their relationships with meat quality measurements and histochemical characteristics in both fresh and cooked pork. Based on the results, postmortem meat quality traits were closely related to almost all the evaluated sensory attributes. With regard to histochemical characteristics, muscle fiber area was related to both fresh- (r = 0.18, P < 0.05) and cooked-meat color (r = -0.24, P < 0.01) as well as abnormal flavor intensity (r = 0.25, P < 0.01), and muscle fiber composition was associated with fresh pork color and taste acceptability after cooking. There were no significant relationships (P > 0.05) between type IIa muscle fiber content and the evaluated sensory attributes; however, good meat sensory quality was partially explained by the percentage of type I fiber.

Original language	English
Pages (from-to)	731-736
Number of pages	6
Journal	Meat Science
Volume	83
Issue number	4
DOIs	https://doi.org/10.1016/j.meatsci.2009.08.015
Publication status	Published - 2009 Dec

Bibliographical note

Funding Information:
This work was supported by the Agricultural R&D Promotion Center (Korea). The authors thank the Korea University Food Safety Center for allowing the use of their equipments and facilities.

Keywords

Histochemical characteristics
Pork
Postmortem meat quality
Sensory evaluation

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2009.08.015

Cite this

@article{f4d6f0ef622f457196d497953519e71b,

title = "Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics",

abstract = "The objective of this study was to investigate sensory evaluations and their relationships with meat quality measurements and histochemical characteristics in both fresh and cooked pork. Based on the results, postmortem meat quality traits were closely related to almost all the evaluated sensory attributes. With regard to histochemical characteristics, muscle fiber area was related to both fresh- (r = 0.18, P < 0.05) and cooked-meat color (r = -0.24, P < 0.01) as well as abnormal flavor intensity (r = 0.25, P < 0.01), and muscle fiber composition was associated with fresh pork color and taste acceptability after cooking. There were no significant relationships (P > 0.05) between type IIa muscle fiber content and the evaluated sensory attributes; however, good meat sensory quality was partially explained by the percentage of type I fiber.",

keywords = "Histochemical characteristics, Pork, Postmortem meat quality, Sensory evaluation",

author = "Nam, \{Y. J.\} and Choi, \{Y. M.\} and Lee, \{S. H.\} and Choe, \{J. H.\} and Jeong, \{D. W.\} and Kim, \{Y. Y.\} and Kim, \{B. C.\}",

note = "Funding Information: This work was supported by the Agricultural R\&D Promotion Center (Korea). The authors thank the Korea University Food Safety Center for allowing the use of their equipments and facilities.",

year = "2009",

month = dec,

doi = "10.1016/j.meatsci.2009.08.015",

language = "English",

volume = "83",

pages = "731--736",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier Ltd",

number = "4",

}

TY - JOUR

T1 - Sensory evaluations of porcine longissimus dorsi muscle

T2 - Relationships with postmortem meat quality traits and muscle fiber characteristics

AU - Nam, Y. J.

AU - Choi, Y. M.

AU - Lee, S. H.

AU - Choe, J. H.

AU - Jeong, D. W.

AU - Kim, Y. Y.

AU - Kim, B. C.

N1 - Funding Information: This work was supported by the Agricultural R&D Promotion Center (Korea). The authors thank the Korea University Food Safety Center for allowing the use of their equipments and facilities.

PY - 2009/12

Y1 - 2009/12

N2 - The objective of this study was to investigate sensory evaluations and their relationships with meat quality measurements and histochemical characteristics in both fresh and cooked pork. Based on the results, postmortem meat quality traits were closely related to almost all the evaluated sensory attributes. With regard to histochemical characteristics, muscle fiber area was related to both fresh- (r = 0.18, P < 0.05) and cooked-meat color (r = -0.24, P < 0.01) as well as abnormal flavor intensity (r = 0.25, P < 0.01), and muscle fiber composition was associated with fresh pork color and taste acceptability after cooking. There were no significant relationships (P > 0.05) between type IIa muscle fiber content and the evaluated sensory attributes; however, good meat sensory quality was partially explained by the percentage of type I fiber.

AB - The objective of this study was to investigate sensory evaluations and their relationships with meat quality measurements and histochemical characteristics in both fresh and cooked pork. Based on the results, postmortem meat quality traits were closely related to almost all the evaluated sensory attributes. With regard to histochemical characteristics, muscle fiber area was related to both fresh- (r = 0.18, P < 0.05) and cooked-meat color (r = -0.24, P < 0.01) as well as abnormal flavor intensity (r = 0.25, P < 0.01), and muscle fiber composition was associated with fresh pork color and taste acceptability after cooking. There were no significant relationships (P > 0.05) between type IIa muscle fiber content and the evaluated sensory attributes; however, good meat sensory quality was partially explained by the percentage of type I fiber.

KW - Histochemical characteristics

KW - Pork

KW - Postmortem meat quality

KW - Sensory evaluation

UR - https://www.scopus.com/pages/publications/70249121491

U2 - 10.1016/j.meatsci.2009.08.015

DO - 10.1016/j.meatsci.2009.08.015

M3 - Article

C2 - 20416630

AN - SCOPUS:70249121491

SN - 0309-1740

VL - 83

SP - 731

EP - 736

JO - Meat Science

JF - Meat Science

IS - 4

ER -

Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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