J. Anim Sci.
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J. Anim Sci. 1973. 36:488-492.
© 1973 American Society of Animal Science
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Pork Acceptability and its Relationship to Carcass Quality1

G. C. Skelley, D. L. Handlin and T. E. Bonnette2

Clemson University Clemson,,3, South Carolina 29631

Abstract

A GROUP of 263 pork carcasses were used to study the effect of carcass firmness, longissimus muscle marbling, longissimus muscle color, ham color, iodine number, pH, percent moisture, percent expressible water, and percent ether extract upon Warner-Bratzler shear values and palatability scores of flavor, juiciness, tenderness and overall preference.

Upon examining simple correlations, none of the carcass quality factors or chemical analysis factors had a significant effect upon acceptability of the cooked pork chops. The iodine number was negatively related to firmness (P<.01) and marbling (P<.05). Taste panel scores and shear value were all highly related among themselves.

The pH values showed significant relationships to marbling and chemical analyses. The pH values also showed small relationships to palatability scores. The iodine number was highly related to percent moisture and percent ether extract.

However, the conclusion drawn is that carcass quality scores, pH, percent moisture, and percent ether extract within the limits of this study do not significantly explain differences in palatability of pork chops.

Footnotes

1 Technical contribution No. 994 of the South Carolina Agricultural Experiment Station and published with the approval of the Director.

2 Appreciation is extended to P. J. Owens for processing of carcasses.

3 Department of Animal Science.






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Copyright © 1973 by the American Society of Animal Science.