Channon H A, Hamilton A J, D'Souza D N, Dunshea F R
Australian Pork Limited, PO Box 4746, Kingston, ACT 2604, Australia; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
Meat Sci. 2016 Jun;116:58-66. doi: 10.1016/j.meatsci.2016.01.004. Epub 2016 Jan 26.
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.
在实施已知会影响食用品质的关键途径干预措施后，研究了蒙特卡洛模拟作为一种潜在方法来估计猪肉的感官嫩度、风味和多汁性得分。使用已发表研究中调查关键生产、加工和烹饪参数的平均数据建立校正因子。由于缺乏相互作用数据，仅针对单一途径参数开发了校正因子的概率分布。除了水分注入、老化期、叉骨悬挂以及将猪肉烹饪至内部温度>74°C外，在本研究中调查的大多数途径参数中，仅观察到校正因子概率分布均值的微小变化。由校正因子输入分布的蒙特卡洛模拟为个体猪生成的感官得分输出分布表明，当应用不同的途径干预措施时，该方法可能有助于估计猪肉食用特性的变化和变异性。
