Quality of processed pork

摘要: This thesis aimed at increasing the understanding of how genetic and environmental factors, such as RN genotype tumbling, influence sensory perception technological traits processed pork they relate to water-holding properties tenderness. In two trials, loins different genotypes were cured-smoked, assessed by a selected trained panel tested for functionality. Additionally, either tumbled or not during processing in second trial. The RN- allele strongly influenced general. Despite lower meat from carriers compared with non-carriers, scored more tender, juicy acidulous panel. Regardless this profile consumers preferred cured-smoked non-carriers allele. Tumbling resulted favourable enhanced tenderness, but only slightly affected juiciness. Nevertheless, tended rank non-tumbled most liked. For an optimum product quality process design has be fitted present assembly machinery, because even small changes can greatly affect quality. ability predict technologically was tested. Intra-myofibrillar water, determined LF-NMR T2 relaxometry related attributes juiciness, taste loins. Generally, water located highly organised myofibrillar lattice greatest importance eating During unappealing pores often appear, which predicted high precision relative population sizes image analysis. third trial, content glycogen fresh cooked loin juice determined. All broken down post mortem glycolysis, whereas considerable amount remained carriers. Cooking further broke glycogen, intact found fluid lost cooking.