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Ngapo T.M.,Agriculture and Agri Food Canada | Riendeau L.,Center de Developpement du Porc du Quebec Inc. | Laberge C.,Statex | Leblanc D.,Agriculture and Agri Food Canada | Fortin J.,Agriculture and Agri Food Canada
Meat Science | Year: 2012

Chilled meat exportation comprises chilling within 48. h post-mortem to temperatures < 0 °C without freezing and holding under these conditions for several weeks. The effects of this ageing on sensory quality of pork are unknown and hence the objective of this study was to compare the sensory quality of Canadian pork as found in an export (Japan) market and locally. Regardless that the Japanese market's quality criteria were met, pork sorted on-line differed (P < 0.05) from that for the domestic market only for lightness, exudate and cooking loss; no differences in intramuscular fat content were observed. Overall, a trained panel scored weaker pork and meat flavours and odours in the export than the domestic pork as a result of either the quality by selection if roasted or the ageing (-1.7 °C, 43. days exported chilled or 3.1 °C, 5. days domestic) if grilled or shabu shabu. Grilled pork was also more tender, sweeter and had stronger caramel flavour with the chilled ageing. © 2012.


Ngapo T.M.,Agriculture and Agri Food Canada | Riendeau L.,Center de Developpement du Porc du Quebec Inc. | Laberge C.,Statex | Fortin J.,Agriculture and Agri Food Canada
Meat Science | Year: 2012

The objective of this study was to compare consumer perception of the sensory quality of grilled Canadian pork destined for Japanese and domestic markets, with particular reference to export selection criteria imposed by Japanese importers and transportation conditions. Consumers from Quebec, Canada tasted local and export quality pork subjected to "chilled" (aged 43. days at -1.7 °C) or conventional ageing (5. days at 3.1 °C). Consumers' scores (out of 10) were higher (P < 0.05) in the "chilled" than conventionally aged pork for tenderness (6.8 vs 5.7), juiciness (6.6 vs 6.0), taste liking (6.4 vs 5.9) and overall acceptability (6.7 vs 6.1). When informed that the conventionally aged, domestic quality pork was destined for the domestic market, consumer scores increased significantly (P < 0.05). No effect of information was observed on the perception of the 'chilled' export quality meat, perhaps a consequence of the high sensory quality observed prior to labelling. © 2012.


Ngapo T.M.,Agriculture and Agri Food Canada | Riendeau L.,Center de Developpement du Porc du Quebec Inc. | Laberge C.,Statex | Fortin J.,Agriculture and Agri Food Canada
Food Research International | Year: 2012

The objective of this study was to investigate the influence of marbling and ageing on the sensory properties of pork. Loins from 108 Duroc. ×. (Yorkshire. ×. Landrace) pigs were divided into marbling classes (≤. 2.00, 2.25-2.75, >. 3.00 using a modification of the NPPC scores) and randomly accorded an ageing period of 2, 4, 6, 8, 10 or 12. days post-mortem at 3.7. °C. Marbling class did not influence the sensory scores of the pork neither roasted nor grilled, but hardness decreased and caramel and pig flavours increased with ageing. The overall number of sensory presence notes also increased with ageing, paralleled by an increasing number of panellists detecting the presence of the different notes. Findings suggest that an increasing ensemble of sensory notes, which individually are not necessarily significant, is responsible for taking the sensory perception of the pork from "undeveloped" to "full" as described in other studies. © 2012.


Ngapo T.M.,Agriculture and Agri Food Canada | Riendeau L.,Center de Developpement du Porc du Quebec Inc. | Laberge C.,Statex | Fortin J.,Agriculture and Agri Food Canada
Food Research International | Year: 2013

Studies have shown that ageing of pork has a positive effect on its eating quality, but often these studies are limited to a trained sensory panel. The objective of this work was to investigate the influence of ageing on the sensory properties of grilled pork as perceived by the consumer. Sixty pork loins aged 2, 6, 8, 10 or 12. days were evaluated by 98 consumers. Only tenderness was sufficiently influenced by the ageing period to be perceived by the consumer, being more tender at 6 to 12. days than 2. days (P. <. 0.001). Sex, however, influenced tenderness (P. <. 0.001), juiciness (P. <. 0.001) and taste liking (P. <. 0.015), being stronger in pork from female pigs than castrates. No evidence was found to suggest that current ageing practices are not optimal for both the trait originally intended, tenderness, and for perceived taste. © 2012 .

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