Marbling and ageing – Part 1. Sensory quality of pork.

Auteur(s) : Tania Ngapo, Jacinthe Fortin , Riendeau, L. et Laberge, C.

Publication: 2012

Nom de la revue: Food Research International 49(1): 396-405.

Langue: English

Résumé: Marbling and ageing influence the quality traits and consumer perception of meat. The influence of marbling class (below 2, 2.25-2.75 and more than 3) and ageing (2-12 days) on the sensory properties of pork loins was investigated by a sensory panel. Although marbling class did not affect sensory scores of roasted or grilled pork, hardness decreased while pig and caramel flavours increased with ageing. The overall number of sensory presence notes and the presence of different notes also increased with ageing.
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