Consideration of rupture properties for determining the actual texture of pork

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  • 豚肉のテクスチャーを適確にとらえる破断解析法の検討
  • ブタニク ノ テクスチャー オ テッカク ニ トラエル ハダンカイセキホウ ノ ケントウ

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Abstract

In this study, the correlation between sensory values and rupture properties of pork was examined. Rupture properties were significantly correlated with fibrous feeling, fiber coarseness, juiciness, overall judgment, and chemical properties. However, they were not correlated with tenderness and overall texture. Stress–strain curves were also examined; a linear shape indicates a constant stress–strain increase, while a curved shape indicates a gradual increase. Pork varieties yielding a curved shape were considered tender. Upon examination of the compression ratio, 20–30％ of the compression properties were well correlated with the sensory values. These results emphasized that initial tenderness in the first bite is important.

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