Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat

Pork loin chops with the subcutaneous fat attached, without subcutaneous fat and the subcutaneous fat that was removed from chops were packaged and stored at 4°C±1°C in polyvinyl chloride (PVC) film for 0-6 days or in high-oxygen barrier (HOB) film for 0-28 days. Aerobic plate counts (APCs) of lean and fat of intact chops packaged and stored in either PVC or HOB film did not differ (P>0·05) in most comparisons. The APCs of subcutaneous fat portions that were packaged and stored separately in HOB film often were higher than those of comparable fat samples of intact chops. There was no consistent pattern of differences in the microflora of lean and fat samples. Differences in mean scores for surface discoloration, off odor and overall appearance of intact chops and chops without subcutaneous fat usually were either not significant (P>0·05) or inconsistent. Lean color scores of chops with or without subcutaneous fat did not differ except that chops with the subcutaneous fat removed were rated higher than intact chops during the early periods of storage. Fat color of subcutaneous fat packaged and stored separately in HOB film was often rated higher (slightly whiter) than that of comparable fat of intact chops.