title: Estimating the impact of various pathway parameters on tenderness, flavour and juiciness of pork using Monte Carlo simulation methods.
abstract: Monte Carlo simulation was investigated as a potential methodology to estimate sensory tenderness, flavour and juiciness scores of pork following the implementation of key pathway interventions known to influence eating quality. Correction factors were established using mean data from published studies investigating key production, processing and cooking parameters. Probability distributions of correction factors were developed for single pathway parameters only, due to lack of interaction data. Except for moisture infusion, ageing period, aitchbone hanging and cooking pork to an internal temperature of >74°C, only small shifts in the mean of the probability distributions of correction factors were observed for the majority of pathway parameters investigated in this study. Output distributions of sensory scores, generated from Monte Carlo simulations of input distributions of correction factors and for individual pigs, indicated that this methodology may be useful in estimating both the shift and variability in pork eating traits when different pathway interventions are applied.
authors: Australian Pork Limited, PO Box 4746, Kingston, ACT 2604, Australia; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia. Electronic address: Heather.Channon@australianpork.com.au.
authors: H A
authors: HA
authors: Channon
authors: Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
authors: A J
authors: AJ
authors: Hamilton
authors: Australian Pork Limited, PO Box 4746, Kingston, ACT 2604, Australia.
authors: D N
authors: DN
authors: D'Souza
authors: Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
authors: F R
authors: FR
authors: Dunshea
mesh_terms: D000818:Animals; D005260:Female; D008297:Male; D008460:Meat / Q000592:standards*; D009010:Monte Carlo Method; D012677:Sensation; D013552:Swine / Q000235:genetics / Q000502:physiology; D013649:Taste
keywords: Eating quality; Monte Carlo simulation; Pork; Prediction; Systems