Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking method

The effect of gender (entire male, female and castrate), ageing period (2 or 7 days) and endpoint temperature (70 or 75 degrees C) on consumer perceptions of cuts from the loin (Musculus longissimus thoracis et iumborum), silverside (Musculus biceps femoris) and shoulder (Musculus triceps brachii (roast) and Musculus supraspinatus (stir fry)) when roasted or stir fried (all primals) or grilled assteaks (loin only) was investigated. Higher scores for juiciness (P = 0.035), flavour (P = 0.017), overall liking (P = 0.018), quality grade (P = 0.026) were obtained from castrates than entire males, with females intermediate. Neither ageing period nor endpoint temperature, as main effects, influenced sensory scores. Loin steaks and silverside roasts obtained lower (P< 0.001) scores for all sensory traits except aroma; scores for shoulder cuts were highest (P< 0.001). Cooking to 70 degrees C improved (P < 0.05) juiciness, flavor and overall liking scores of loin steaks compared with 75 degrees C. Different pathway interventions are required to optimize eating,quality of different pork cuts and the cooking methods used to prepare them. (C) 2016 Elsevier Ltd. All rights reserved.