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Quantifying production, processing and post-slaughter effects on pork eating quality using random effects

H A Channon1,2, D N D'Souza3, F R Dunshea2

  • 1Australian Pork Limited, P.O. Box 4746, Kingston ACT 2604 Australia.

Translational Animal Science
|July 25, 2020
PubMed
Summary

Moisture infusion, ageing pork longer than 2 days, and tenderstretching significantly improve pork tenderness. However, cooking pork to higher temperatures (≥ 80°C) reduces tenderness and juiciness.

Keywords:
consistencyeating qualityinterventionspathwayspigspork

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Area of Science:

  • Animal Science
  • Food Science
  • Meat Science

Background:

  • Pork eating quality is influenced by numerous pre- and post-slaughter factors.
  • Developing a pathway-based eating quality system requires understanding these influences.
  • Current knowledge gaps exist regarding the combined effects of multiple factors.

Purpose of the Study:

  • To determine the influence of various factors on pork eating quality attributes and M. longissimus dorsi shear force.
  • To inform the development of a pathway-based eating quality system for pork.
  • To identify key factors impacting pork tenderness and juiciness.

Main Methods:

  • Random effects meta-regression using a restricted maximum likelihood (REML) approach.
  • Analysis focused on single factors due to limited data on interactions.
  • Estimated means of explanatory variables were obtained from published studies.

Main Results:

  • Moisture infusion, ageing (> 2 days), and tenderstretching significantly improved pork tenderness (P < 0.001, P = 0.006, P = 0.006).
  • Cooking loins to ≥ 80°C negatively impacted tenderness (P = 0.022) and juiciness (P < 0.001) compared to 70-74°C.
  • Reliable algorithms for multiple factors could not be developed due to limited interaction data.

Conclusions:

  • Specific interventions like moisture infusion, extended ageing, and tenderstretching are key to enhancing pork tenderness.
  • Cooking temperature is a critical factor affecting both pork tenderness and juiciness.
  • Further research on factor interactions is needed for a comprehensive pork quality system.