EFFECTS OF INHERENT MUSCLE QUALITY DIFFERENCES UPON THE PALATABILITY AND COOKING PROPERTIES OF VARIOUS FRESH, CURED AND PROCESSED PORK PRODUCTS |
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| Authors: | LE JEREMIAH |
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| Affiliation: | Lacombe Meat Research Center, Canada Agriculture Research Station Lacombe, Alberta TOC ISO Canada |
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| Abstract: | Ham steaks, loin chops, bacon slices, shoulder roasts and sausage patties fabricated from three muscle quality groups were utilized to evaluate the effects of muscle quality on palatability and cooking properties. Irrespective of muscle quality (pale, soft, exudative (PSE) versus normal versus dark, firm, dry (DFD)) all pork cuts evaluated were well within the acceptable range in palatability. In addition, results indicated that inherent muscle quality differences were of little relevance to the eating quality of pork. However, meaningful differences in cooking losses were observed from loin chops and bacon slices. |
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