Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL.
United States Department of Agriculture, ARS, U.S. Meat Animal Research Center, Clay Center, NE.
J Anim Sci. 2018 Jul 28;96(8):3161-3172. doi: 10.1093/jas/sky183.
Meta-analyses techniques using 11 independent datasets were used to determine correlations between pork loin quality evaluated at 1-d postmortem and quality evaluated at 12- to 28-d postmortem. Datasets encompassed approximately 3,957 loins. The effects of aging on ventral loin surface quality were determined using a paired-T test. Ventral loin surfaces become 8% lighter (P < 0.0001), 44.5% redder (P < 0.0001), and 46% more yellow (P < 0.0001) during the aging period. Therefore, it is apparent that loin quality changes during postmortem aging. Because of this, it becomes necessary to determine the correlation between early and aged pork quality parameters. Pearson correlation coefficients within original datasets were calculated, and then sample-weighted mean correlations r¯ and variances [Var(r)] were calculated across datasets. Early postmortem ventral instrumental lightness (L*) was moderately correlated with aged ventral L* r¯ = 0.50), aged ventral visual color r¯ = -0.38), aged chop face (freshly cut) L* r¯ = 0.44), and aged chop face visual color r¯ = -0.38). Early postmortem ventral instrumental redness (a*) was moderately correlated with aged ventral a* r¯ = 0.49) and aged chop face a* r¯ = 0.46). Early postmortem ventral visual color was moderately correlated with aged ventral L* r¯ = -0.51), aged ventral color (r¯ = 0.50), aged chop face L* r¯ = -0.43), and aged chop face visual color r¯ = 0.43). However, no instrumental or visual color parameters were moderately or strongly correlated with instrumental tenderness or sensory panel ratings of tenderness and juiciness (|r¯| ≤ 0.36). Early postmortem ventral visual marbling was moderately correlated with aged ventral marbling r¯ = 0.63) and aged chop face visual marbling r¯ = 0.56). Visual marbling was not (|r¯| ≤ 0.12) correlated with instrumental tenderness or sensory panel ratings of tenderness and juiciness. Stepwise regression, using a holo-analysis approach, was used to determine the predictive ability of early postmortem ventral color, marbling, firmness, and pH on sensory panels ratings of tenderness (R2 = 0.13), juiciness (R2 = 0.09), and flavor (R2 = 0.28). Early postmortem color and marbling are important pork quality traits in consumers purchasing decisions, but are poorly related to traits associated with eating experience. Still, they may be predicative of traits associated with purchasing intent.
采用 11 个独立数据集的荟萃分析技术来确定宰后 1 天和 12-28 天评估的猪里脊肉品质之间的相关性。数据集涵盖了大约 3957 个里脊肉。使用配对 t 检验确定老化对腹侧里脊肉表面品质的影响。在老化过程中，腹侧里脊肉表面的亮度增加 8%（P < 0.0001），红色度增加 44.5%（P < 0.0001），黄色度增加 46%（P < 0.0001）。因此，很明显，里脊肉的品质在死后老化过程中会发生变化。正因为如此，有必要确定早期和老化猪肉品质参数之间的相关性。计算了原始数据集中的皮尔逊相关系数，然后计算了跨数据集的样本加权平均相关系数 r¯ 和方差[Var(r)]。早期宰后腹侧仪器亮度（L*）与老化腹侧 L* r¯ = 0.50）、老化腹侧视觉颜色 r¯ = -0.38）、老化排骨面（新鲜切割）L* r¯ = 0.44）和老化排骨面视觉颜色 r¯ = -0.38）呈中度相关。早期宰后腹侧仪器红色度（a*）与老化腹侧 a* r¯ = 0.49）和老化排骨面 a* r¯ = 0.46）呈中度相关。早期宰后腹侧视觉颜色与老化腹侧 L* r¯ = -0.51）、老化腹侧颜色（r¯ = 0.50）、老化排骨面 L* r¯ = -0.43）和老化排骨面视觉颜色 r¯ = 0.43）呈中度相关。然而，仪器或视觉颜色参数与仪器嫩度或感官小组对嫩度和多汁性的评级没有中度或强烈相关（|r¯| ≤ 0.36）。早期宰后腹侧视觉大理石纹与老化腹侧大理石纹 r¯ = 0.63）和老化排骨面视觉大理石纹 r¯ = 0.56）呈中度相关。视觉大理石纹与仪器嫩度或感官小组对嫩度和多汁性的评级不相关（|r¯| ≤ 0.12）。使用全分析方法进行逐步回归，以确定早期宰后腹侧颜色、大理石纹、硬度和 pH 值对感官小组对嫩度（R2 = 0.13）、多汁性（R2 = 0.09）和风味（R2 = 0.28）的评分的预测能力。早期宰后颜色和大理石纹是消费者购买决策中重要的猪肉品质特征，但与与食用体验相关的特征相关性差。尽管如此，它们可能与购买意向相关的特征具有预测性。
