Gender, cut type, cooking method and endpoint temperature influence eating quality of different pork cuts

摘要

Previous research has investigated the effects of different production, processing and cooking factors on eating quality of Australian pork (Channon and Warner, 2011). However, few studies have reported these effects on different muscles, prepared andcooked as different cuts, as part of a multi-factorial study involving pigs of different genders. This information is crucial to our understanding of the effects of, and interactions between, different cut types, cooking methods, endpoint cooking temperature and ageing period of pork. This is needed to successfully implement a cuts-based eating quality pathway system to deliver high quality Australian pork. This study aimed to determine the effect of gender, ageing period, cut type, cooking method andendpoint cooking temperature on pork eating quality attributes.