Douglas Savannah L, Barrazueta-Coredero Ricardo J, Bernardez-Morales Gabriela M, Gilmore Nina E, Barahona-Dominguez Linda S, Cho Sungeun, Sawyer Jason T
Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA.
Department of Poultry Sciences, Auburn University, Auburn, AL 36849, USA.
Foods. 2025 Jun 11;14(12):2052. doi: 10.3390/foods14122052.
Quality and consumer satisfaction of meat products could be influenced by endpoint cooking temperatures. Attributes of pork, such as palatability, cooking loss, and internal color, influence consumer acceptability. The degree of doneness was evaluated on pork chop characteristics of texture, cooking loss, consumer acceptability, and electronic nose. Pork loin chops (N = 264) were allocated randomly to one of three endpoint degrees of doneness (63 °C, 71 °C, and 79 °C). Cooking pork chops to an internal temperature of 79 °C caused the cooked color to be darker ( < 0.0001) and less red ( = 0.0057). In addition, chops cooked to a 63 °C degree of doneness had greater moisture and lower shear force values ( < 0.0001). Consumer panel ratings of flavor profiles were greater for juiciness, texture, and tenderness ( < 0.0001) when chops were cooked to a 63 °C degree of doneness. Electronic nose analysis of the changes in cooked volatiles can impact the overall flavor and aroma profiles of pork loin chops. These findings conclude that cooking pork chops to an internal temperature of 63 °C improves the overall eating quality, acceptability, and cooking characteristics of pork loin chops. However, more information on the use of an optimal endpoint cooking temperature is needed to improve consumer awareness of pork chop quality.
肉制品的质量和消费者满意度可能会受到最终烹饪温度的影响。猪肉的特性，如适口性、烹饪损失和内部颜色，会影响消费者的接受程度。根据猪排的质地、烹饪损失、消费者接受程度和电子鼻对熟度进行了评估。猪里脊肉排（N = 264）被随机分配到三种最终熟度（63°C、71°C和79°C）之一。将猪排烹饪至内部温度79°C会使熟肉颜色更深（<0.0001）且红色更淡（=0.0057）。此外，烹饪至63°C熟度的猪排水分含量更高，剪切力值更低（<0.0001）。当猪排烹饪至63°C熟度时，消费者小组对多汁性、质地和嫩度的风味评分更高（<0.0001）。电子鼻对熟肉挥发物变化的分析会影响猪里脊肉排的整体风味和香气特征。这些研究结果表明，将猪排烹饪至内部温度63°C可改善猪里脊肉排的整体食用品质、可接受性和烹饪特性。然而，需要更多关于使用最佳最终烹饪温度的信息，以提高消费者对猪排质量的认识。
