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Acceptability of Accelerated-Processed Pork 1.

N G Marriott1, R H Poetker1, R A Garcia1

  • 1Agriculture Department and Biology Department, East Texas State University, Commerce, Texas 75428.

Journal of Food Protection
|March 3, 2019
PubMed
Summary
This summary is machine-generated.

Accelerated and conventional pork processing showed minimal differences in microbial load, rancidity, and taste. Neither method significantly impacted pork tenderness or juiciness, suggesting comparable quality for consumers.

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Area of Science:

  • Food Science
  • Meat Science
  • Microbiology

Background:

  • Pork processing methods impact microbial load, organoleptic properties, and appearance.
  • Understanding differences between accelerated and conventional processing is crucial for quality assessment.

Purpose of the Study:

  • To compare microbial, organoleptic, and appearance characteristics of pork processed via accelerated and conventional methods.
  • To evaluate consumer-relevant quality attributes influenced by postmortem processing time.

Main Methods:

  • Five market hogs were used, with one carcass side processed conventionally (24-h postmortem) and the other accelerated (4-h postmortem).
  • Microbial sampling, organoleptic evaluations (color, appearance, taste, juiciness, tenderness), and thiobarbituric acid (TBA) testing for rancidity were performed.

Main Results:

  • Conventionally processed pork exhibited superior color and appearance for up to 120 hours.
  • No significant differences in tenderness or juiciness were detected between the two processing methods.
  • Microbial loads were comparable after 120 hours, with minor variations earlier in storage. TBA values indicated similar rancidity levels.

Conclusions:

  • Differences in accelerated versus conventional pork processing were not substantial enough to influence consumer preference.
  • Both processing methods yield pork with comparable sensory attributes and microbial stability over the evaluated storage period.