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Differences in quality characteristics of normal, PSE and DFD pork.
P G van der Wal1, A H Bolink, G S Merkus
1Research Institute for Animal Production 'Schoonoord', PO Box 501, 3700 AM Zeist, The Netherlands.
Meat Science
|November 8, 2011
Summary
Pork loin quality varies, with pale soft exudative (PSE) loins showing poor water-holding and dark firm dry (DFD) loins being more tender. Sarcomere length and Armour tenderometer tests do not predict cooked tenderness.
Area of Science:
- Meat Science
- Food Quality
Background:
- Pork loin quality is critical for consumer satisfaction.
- Variations in water-holding capacity, color, and tenderness impact pork quality.
Purpose of the Study:
- To investigate differences in water-holding capacity, color, and tenderness among pork loin quality categories.
- To evaluate the predictive value of sarcomere length and Armour tenderometer measurements for cooked pork tenderness.
Main Methods:
- Categorization of 21 pork loins into dark firm dry (DFD), normal, and pale soft exudative (PSE) based on ultimate pH.
- Measurement of water-holding capacity, color, cooking loss, sarcomere length, Armour tenderometer values, and Warner-Bratzler (W-B) shear force.
Main Results:
- PSE loins exhibited poor water-holding, higher cooking loss, and paler color compared to DFD loins.
- DFD loins had the lowest Warner-Bratzler (W-B) shear force values, indicating greater tenderness.
- A strong correlation was observed between W-B shear force values and cooking losses.
Conclusions:
- Ultimate pH is a key indicator for classifying pork loin quality.
- Sarcomere length and Armour tenderometer measurements are not reliable predictors of cooked pork loin tenderness.
- Warner-Bratzler shear force is a more accurate measure of cooked pork tenderness and is related to cooking losses.
