Category: Pork Quality

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Author: L.E. Jeremiah, Agri-Food Canada Research Center

Reviewer: Rhonda Miller Texas A & M University

What importance do consumers place on palatability, in general, and tenderness, in particular?

Consumers ideally desire attractive, economically priced products with desirable color, which are nutritious and healthy, tender, juicy, and flavorful, …

Contents

• 1.1 Introduction
• 1.2 Seeing Red . . . Or Pink, Or Tan
• 1.3 Can’t Judge A Chop By Its Color
• 1.4 The Tale Of Two Patties
• 1.5 The Lesson To Be Learned
• 1.6 References

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Authors:
Melvin Hunt and Becky Zenger, Kansas State University

Reviewer:
Daren Cornforth, …

Contents

• 1.1 What is color?
• 1.2 What factors affect the color of meat?
• 1.3 Can consumers tell the difference in pork color when the difference is small?
• 1.4 What color(s) will consumers accept/reject in pork?
• 1.5 Marbling and Consumer Attitudes Towards Fresh Pork
• 1.6 What is the effect of marbling on quality characteristics of pork?
• 1.7 What is the effect

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Contents

• 1.1 Introduction
• 1.2 Definition of Dry and Semidry Sausages
• 1.3 Processing Parameters
• 1.4 Outbreaks of Escherichia coli O157:H7 and O111:NM
• 1.5 FSIS Approaches for Controlling E. coli O157:H7
• 1.6 FSIS E. coli O157:H7 Challenge Study Design
• 1.7 E. coli O157:H7 Fermented Sausage Validation Studies
• 1.8 Pepperoni
• 1.9 Lebanon Bologna
• 1.10 Summer Sausage
• 1.11 Salami
• 1.12 Direct Acidified Sausages
• 1.13

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Contents

• 1.1 Introduction
• 1.2 What is PSE Pork?
• 1.3 Description of Pale, Soft, and Exudative Pork
• 1.4 What Can Be Done About PSE Pork?
• 1.5 Utilization Techniques
• 1.6 Summary and Conclusions
• 1.7 References

Originally published as a National Pork Board/American Meat Science Association Fact Sheet.

Authors:
Norman G. Marriott and M.Wes Schilling,
Virginia Polytechnic Institute and State University

Reviewer:
Joe …

Contents

• 1.1 Introduction
• 1.2 Gases Used in MAP of Meat
• 1.3 Meat Color
• 1.4 Meat Microbial Spoilage
• 1.5 Meat Microbial Safety
• 1.6 Safe Shelf Life Prediction
• 1.7 Conclusions
• 1.8 References

Originally published as a National Pork Board/American Meat Science Association Fact Sheet.

Authors:
Harshavardhan Thippareddi, University of Nebraska;
Randall K. Phebus, Kansas State University

Reviewer:
Melvin Hunt, Kansas State University …

Contents

• 1.1 Introduction
• 1.2 Types of hams
• 1.3 Type of hogs utilized Breeds
• 1.4 Feed utilized
• 1.5 Age at slaughter
• 1.6 Slaughter and cutting of carcass
• 1.7 Curing procedures (addition of salt, often sugar and nitrate and/or nitrite to preserve, flavor and color)
• 1.8 European hams are dry-salted by two procedures
• 1.9 U. S.
• 1.10 Importance of dry-curing in Europe

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Contents

• 1.1 Introduction
• 1.2 Effects of Type of Lighting
• 1.3 Effects of Specific Light Wavelengths
• 1.4 Effects on Pork of Specific Type of Display Lighting
• 1.5 Other Studies About Type of Lighting
• 1.6 Cured Color Fading
• 1.7 Lighting Effects on Oxidation
• 1.8 Display Lighting Intensity
• 1.9 Summary
• 1.10 References

Originally published as a National Pork Board/American Meat Science Association Fact …

Contents

• 1.1 Overview
• 1.2 Introduction
• 1.3 Non-Meat Ingredients
• 1.4 Sodium phosphates
• 1.5 Salt or sodium chloride
• 1.6 Sodium lactate
• 1.7 Potassium lactate
• 1.8 Sodium diacetate
• 1.9 Lemon juice and organic acids
• 1.10 Flavor agents
• 1.11 Total level of added ingredients and injection level
• 1.12 References

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Author:
Rhonda …

Contents

• 1.1 Background
• 1.2 How does antimicrobial resistance arise?
• 1.3 Antibacterial resistance mechanisms
• 1.4 Approaches to confront the antibiotic resistance situation
• 1.5 Concluding statements
• 1.6 Points to Remember
• 1.7 References

Originally published as a National Pork Board Factsheet.

Author:
David G. White, Ph.D., Center for Veterinary Medicine
U.S. Food and Drug Administration

Background

There is currently increased scientific and public …

Contents

• 1.1 Summary
• 1.2 Introduction
• 1.3 Water in muscle
  • 1.3.1 Water in muscle cells
  • 1.3.2 Composition of moisture that is lost
  • 1.3.3 Structure of skeletal muscle
• 1.4 Physical/biochemical factors in muscle that affect water-holding capacity
  • 1.4.1 Net charge effect
  • 1.4.2 Steric effects
• 1.5 Factors influencing drip
  • 1.5.1 Rate of pH decline
  • 1.5.2 Pre-rigor temperature
  • 1.5.3 Ultimate pH
• 1.6 Processing Factors

…

Contents

• 1.1 What causes WOF?
• 1.2 Relationship of WOF to the meat industry.
• 1.3 Prevention of WOF
• 1.4 References

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Author:
M. Susan Brewer, University of Illinois

Reviewer:
Eric Decker, University of Massachusetts

Warmed-over flavor (WOF) has long been recognized as one of the primary causes of quality …

Contents

• 1.1 Overview
• 1.2 Introduction
• 1.3 Meat Palatability: Evaluation of Pork Using Trained Sensory Panelists
• 1.4 Environmental, panel and product conditions
• 1.5 Selection of sensory panel members
• 1.6 Difference testing
• 1.7 Descriptive attribute testing
• 1.8 Meat Descriptive Analysis
• 1.9 The Spectrum Method
• 1.10 The Quantitative Descriptive Analysis Method
• 1.11 Free-Choice Profile Method
• 1.12 Evaluation of Sensory Characteristics Using Consumer Sensory

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Contents

• 1.1 Postmortem Changes in Muscle Tissue
• 1.2 Effects of abnormal post-mortem metabolism on meat quality
• 1.3 Preventing PSE
• 1.4 Impact of chilling on palatability traits
• 1.5 Practical Considerations
• 1.6 Chilling Mechanisms
• 1.7 Chilling Methods
• 1.8 pH and Temperature Decline
• 1.9 Carcass shrink
• 1.10 Color and Tenderness
• 1.11 Drip Loss
• 1.12 Summary
• 1.13 References

Originally published as a National Pork …

Contents

• 1.1 Introduction
• 1.2 Estimation Procedures
• 1.3 Application

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Author:
Dennis Burson, University of Nebraska

Reviewer:
Eric Berg, University of Missouri

Introduction

Pork carcass merit is one of three general factors affecting the profitability of the pork industry. Reproductive traits and growth performance are economic keys to the …