Department of Animal Sciences, University of Illinois, Urbana, IL.
J Anim Sci. 2019 May 30;97(6):2460-2467. doi: 10.1093/jas/skz117.
The objective was to determine the effect of "quality grade" (combination of visual color and marbling) or ultimate pH on consumer eating experience of pork chops cooked to different final internal temperatures. The hypothesis was that consumers would rate a greater percentage of pork chops as acceptable when graded "choice," had a greater ultimate pH, or when cooked to 63 °C compared with chops graded "standard," had a lesser ultimate pH, or when cooked to 71 or 82 °C. Consumers (264 total) were served chops in 1 of 2 experiments. Chops in Exp. 1 were classified as "choice" when NPPC visual color score ≥3 and visual marbling score was ≥2 or "standard" when NPPC scores did not meet the qualifications for "choice" and were cooked to either 63 or 71 °C. Chops in Exp. 2 were categorized as high pH (5.88 to 6.23) or low pH (5.36 to 5.56) and cooked to 63, 71, or 82 °C. Chops were cooked with a sous-vide device (ANOVA Precision Cooker, Anova Applied Electronics, San Francisco, CA) in a water bath. Consumers used a 9-point Likert-type score system where scores 1 through 3 were considered not tender, not juicy, not flavorful, or unacceptable. Scores 4 through 6 were consider neutral for tenderness, juiciness, flavor, and overall acceptability. Scores 7 through 9 were considered tender, juicy, flavorful, and acceptable. Data were organized as a percentage of responses and analyzed using the GLIMMIX procedure of SAS for both experiments with models including treatment (quality grade, ultimate pH, and final internal temperature) and all interactions. Quality grade did not affect (P ≥ 0.30) consumer ratings for any sensory trait. More (P < 0.01) consumers rated chops with a high pH (36.07%) as juicy compared with chops with a low pH (24.29%), but pH category did not alter (P ≥ 0.13) perceptions for tenderness, flavor, or overall acceptability. In both studies, a greater (P < 0.001) percentage of consumers rated chops cooked to 63 °C as acceptable compared with chops cooked to 71 °C. Therefore, internal cooking temperature has a greater impact on consumer eating experience than "quality grade" or ultimate pH.
本研究旨在确定“质量等级”（视觉颜色和大理石花纹的组合）或最终 pH 值对不同最终内部温度下烹饪的猪排消费者食用体验的影响。假设是，当分级为“优质”（NPPC 视觉颜色评分≥3 且视觉大理石花纹评分≥2）或最终 pH 值较高（5.88 至 6.23），或当烹饪至 63°C 时，消费者会将更大比例的猪排评为可接受，相比之下，当分级为“标准”（NPPC 评分不符合“优质”标准）、最终 pH 值较低（5.36 至 5.56）或当烹饪至 71°C 或 82°C 时，消费者会将更大比例的猪排评为可接受。消费者（共 264 人）在 2 个实验中的 1 个实验中食用猪排。在实验 1 中，当 NPPC 视觉颜色评分≥3 且视觉大理石花纹评分≥2 时，猪排被归类为“优质”，当 NPPC 评分不符合“优质”标准且烹饪至 63°C 或 71°C 时，猪排被归类为“标准”。在实验 2 中，猪排分为高 pH 值（5.88 至 6.23）或低 pH 值（5.36 至 5.56），并烹饪至 63°C、71°C 或 82°C。猪排在水浴中的 Sous-Vide 设备（Anova 应用电子公司的 Anova Precision Cooker，旧金山，CA）中烹饪。消费者使用 9 分李克特量表评分系统，其中 1 至 3 分被认为是不嫩、不多汁、不美味或不可接受。4 至 6 分为嫩度、多汁性、风味和整体可接受性的中性评分。7 至 9 分为嫩、多汁、美味和可接受。数据以响应的百分比形式组织，并使用 SAS 的 GLIMMIX 程序对两个实验进行分析，模型包括处理（质量等级、最终 pH 值和最终内部温度）和所有交互作用。质量等级（P≥0.30）并未影响消费者对任何感官特性的评价。更多（P<0.01）的消费者认为高 pH 值（36.07%）的猪排比低 pH 值（24.29%）的猪排更多汁，但 pH 值类别并没有改变（P≥0.13）对嫩度、风味或整体可接受性的感知。在两项研究中，烹饪至 63°C 的猪排被更多（P<0.001）的消费者评为可接受，相比之下，烹饪至 71°C 的猪排。因此，内部烹饪温度对消费者的饮食体验影响大于“质量等级”或最终 pH 值。
