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Relationships among commercial and laboratory methods of assessing the quality of pig meat from different joints

Published online by Cambridge University Press:  24 November 2017

J Planella ,
Q L Cook ,
A J Kempster  and
J D Wood
J Planella
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
Q L Cook
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
A J Kempster
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX
J D Wood
Affiliation:
University of Bristol, Department of Meat Animal Science, Langford, Bristol, BS18 7DY
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Extract

Meat quality forms an important part of the assessment of any production method. Some components of quality can only be assessed subjectively using sensory evaluation. Both consumer panels and trained panels have been used to assess visual appeal, tastes and odours, and each has its own advantages and disadvantages. Trained panels are better at discriminating and at describing differences between samples, but are less close to consumer reality. Because quality assessments are made from representative joints, differences among joints might add inconsistency to the results. However, comparisons between different types of panels or sampling sites have rarely been made and there is no indication how well they are associated. The present paper examines the results from different parts of the carcass and from consumer and trained panels assessing visual and taste characteristics.

Type
Meat quality
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1991 , March 1991 , pp. 4
Copyright
Copyright © The British Society of Animal Production 1991

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References

Kempster, A. J., Dilworth, A. W., Evans, D. G. and Fisher, K. D. 1986. The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness. 1. Butcher and consumer panel results. Animal Production 43: 517–533.Google Scholar
Wood, J. D., Jones, R. C. D., Francombe, M. A. and Whelehan, O. P. 1986. The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness. 2. Laboratory and trained taste panel results. Animal Production 43: 535–544 Google Scholar