Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-713, South Korea.
Meat Sci. 2010 Nov;86(3):607-15. doi: 10.1016/j.meatsci.2010.04.011. Epub 2010 Jul 24.
The objective was to examine the relationship of trained panel sensory scores of cooked pork with fatty acid composition, muscle fiber type, and meat quality characteristics from Berkshire pigs. No or few associations were found between the panel sensory scores of cooked meat, especially tenderness attributes, and fatty acid composition; however, intramuscular fat content positively correlated with off-flavor score (r=0.31). On the other hand, the morphological characteristics of muscle fibers were correlated with panel sensory values. Muscles with smaller cross-sectional area and higher density of fibers were more closely associated with softer, more tender panel scores and a lower number of chews than muscles with larger fiber area and lower density of fibers. The water holding capacity test of filter-paper fluid uptake was moderately correlated with panel scores of softness (r=0.33), initial tenderness (r=0.38), chewiness (r=0.40), juiciness (r=-0.27), flavor intensity (r=-0.23), and off-flavor (r=0.30). Panel sensory values of Berkshire pig meat was moderately related to postmortem meat quality, especially water holding capacity. A more thorough understanding of the relationships between fatty acid composition and muscle fiber type with palatability is needed.
本研究旨在探讨波克夏猪烹饪后肉品的感官评分与脂肪酸组成、肌纤维类型和肉质特性之间的关系。研究结果表明，烹饪后肉品的感官评分，尤其是嫩度属性，与脂肪酸组成之间没有或几乎没有关联；然而，肌内脂肪含量与异味评分呈正相关（r=0.31）。另一方面，肌纤维的形态特征与感官评分相关。与纤维面积较大、密度较低的肌肉相比，横截面积较小、纤维密度较高的肌肉与更柔软、更嫩的感官评分以及更少的咀嚼次数密切相关。滤纸吸水性试验的持水力与柔软度（r=0.33）、初始嫩度（r=0.38）、咀嚼性（r=0.40）、多汁性（r=-0.27）、风味强度（r=-0.23）和异味（r=0.30）的感官评分呈中度相关。波克夏猪肉的感官评分与宰后肉质，尤其是持水力有中等相关性。需要更深入地了解脂肪酸组成和肌纤维类型与适口性之间的关系。
