title: Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia.
abstract: The present study addresses sensory quality and liking for pork (eight samples) varying in quality due to adrenaline injection resulting in elevated ultimate pH post-slaughter (24h), meat ageing, cooking temperature and warmed-over flavour (WOF) among consumers (n=288) in Scandinavia. The consumers preferred meat with higher pH (pH(24h)=6.0), cooked to the lowest temperature (65 °C versus 80 °C). Consumers least preferred samples with WOF described as metallic, acidic and off-flavour by a trained panel. "Elevated pH(24h) meat" cooked to 65 °C resulted in a more sweet and tender meat. Juiciness, tenderness and the absence of off-flavour were the most important characteristics for consumers' liking of pork. Consumption frequency and liking of pork were positively related. The consumers that were most satisfied with pork quality reported highest consumption frequency. Elderly people and males expressed the highest liking score and consumption frequency, respectively.
authors: Norwegian Meat Research Centre, PO Box 396 Økern, N-0513 Oslo, Norway.
authors: E A
authors: EA
authors: Bryhni
authors: D V
authors: DV
authors: Byrne
authors: M
authors: M
authors: Rødbotten
authors: S
authors: S
authors: Møller
authors: C
authors: C
authors: Claudi-Magnussen
authors: A
authors: A
authors: Karlsson
authors: H
authors: H
authors: Agerhem
authors: M
authors: M
authors: Johansson
authors: M
authors: M
authors: Martens