Comparison of restructured chops manufactured from prerigor and postrigor pork

• Published in: Journal of food protection Vol. 46; no. 7; pp. 589 - 591
• Main Authors: Marriott, N.G, Graham, P.P, Bovard, K.P
• Format: Journal Article
• Language: English
• Published: United States 01.07.1983
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-46.7.589

Restructured chops from prerigor (P) and conventionally boned (C) pork were unsalted (U) or salted (S) with 2.0% sodium chloride (NaCl) and 0.25% sodium tripolyphosphate (STP). After storage for 5, 14 and 42 d, samples were subjectively evaluated for amount of discoloration, consumer desirability, juiciness, tenderness and flavor. Objective measurements included Hunter color difference meter readings and TBA values. Generally, objective and subjective appearance traits and flavor deteriorated (P<0.05) with increased storage time. No consistent differences (P>0.05) in subjective and objective appearance traits and flavor were found between P and C samples. Objective and subjective evaluations revealed that salted P and C chops were generally inferior (P<0.05) in appearance but not different (P>0.05) from unsalted P and C samples in flavor. No differences (P>0.05) in tenderness and juiciness existed between P and C samples, whereas salted (P and C) chops were generally more (P<0.05) tender and juicy than unsalted counterparts. Samples with higher juiciness scores usually had superior tenderness scores. No consistent differences (P>0.05) were found between chops manufactured from prerigor pork and conventionally boned counterparts.