Effect of different production typologies on chemical, physical and sensory characteristics of Italian commercial pork
Articolo
Data di Pubblicazione:
2009
Citazione:
Effect of different production typologies on chemical, physical and sensory characteristics of Italian commercial pork / C. Corino, R. Rossi, M. Musella, G. Pastorelli, S. Cannata. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - 89:3(2009 Feb), pp. 463-469.
Abstract:
BACKGROUND: Slaughter weight could influence some chemical, physical and sensory characteristics of pork production. The
aim was to compare loin quality from pigs slaughtered at 120 kg or at 160 kg live weight, representing two different Italian
lines of commercial production.
RESULTS: Physical and chemical traits were affected by slaughter weight, but lower values of moisture (P < 0.01) and higher
fat content (P < 0.05) were found in heavy pork loin; furthermore, increased slaughter weight resulted in redder, yellower and
more intense colour (P < 0.05). Slaughter weight did not influence the purchase intent or consumer preference, except for fresh
meat colour (P < 0.05) preferred in light pigs. A selected and trained panel carried out a difference-from-control test, showing
that heavy pig loin was redder, more marbled, moister, sweeter, saltier, and had a more metallic flavour and lower tenderness
than the light one (P < 0.05). The colour difference of rawmeat is the only parameter detected by the consumers.
CONCLUSION: Different production typologies affected chemical and physical characteristics of loin. Moreover sensory
evaluation showed substantial differences between the loin samples. However, the purchase intent and consumer preference
were not influenced by these two production typologies.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Acceptability; Loin; Pig; Pork quality; Slaughter weight
Elenco autori:
C. Corino, R. Rossi, M. Musella, G. Pastorelli, S. Cannata
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