The Establishment of Evaluation Models for the Cooking Suitability of Different Pork Muscles
Pork is the main meat consumed by Chinese people. In this study, the sensory quality of four muscles (loin, shoulder, belly, and ham) under three cooking methods (boiling, scalding, and roasting) was examined, and the edible quality and nutritional quality of fresh meat were determined at the same t...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/4/742 |
| _version_ | 1797621039576907776 |
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| author | Shengnan Duan Xiaoyan Tang Junliang Zhan Suke Liu Yuhui Zhang |
| author_facet | Shengnan Duan Xiaoyan Tang Junliang Zhan Suke Liu Yuhui Zhang |
| author_sort | Shengnan Duan |
| collection | DOAJ |
| description | Pork is the main meat consumed by Chinese people. In this study, the sensory quality of four muscles (loin, shoulder, belly, and ham) under three cooking methods (boiling, scalding, and roasting) was examined, and the edible quality and nutritional quality of fresh meat were determined at the same time. Principal component analysis, cluster analysis, correlation analysis, and analysis of the coefficient of variation were used to determine key quality indicators, from which comprehensive quality evaluation equations were established. The results showed that, when meat was boiled, the comprehensive quality evaluation model was <inline-formula><math display="inline"><semantics><mrow><mi>Y</mi><mo>=</mo><mn>0.1537</mn><msub><mi>X</mi><mn>1</mn></msub><mo>+</mo><mn>0.1805</mn><msub><mi>X</mi><mn>2</mn></msub><mo>+</mo><mn>0.2145</mn><msub><mi>X</mi><mn>3</mn></msub><mo>+</mo><mn>0.2233</mn><msub><mi>X</mi><mn>4</mn></msub><mo>+</mo><mn>0.2281</mn><msub><mi>X</mi><mn>5</mn></msub></mrow></semantics></math></inline-formula> (<i>X</i><sub>1</sub>~<i>X</i><sub>5</sub> are <i>a*</i>, fat, odor, tenderness, and flavor, respectively) and the most suitable muscle was belly; when meat slices were scalded in a hot pot, the comprehensive quality evaluation model was <inline-formula><math display="inline"><semantics><mrow><mi>Y</mi><mo>=</mo><mn>0.1541</mn><msub><mi>X</mi><mn>1</mn></msub><mo>+</mo><mn>0.1787</mn><msub><mi>X</mi><mn>2</mn></msub><mo>+</mo><mn>0.2160</mn><msub><mi>X</mi><mn>3</mn></msub><mo>+</mo><mn>0.2174</mn><msub><mi>X</mi><mn>4</mn></msub><mo>+</mo><mn>0.2337</mn><msub><mi>X</mi><mn>5</mn></msub></mrow></semantics></math></inline-formula> (<i>X</i><sub>1</sub>~<i>X</i><sub>5</sub> are <i>a*</i>, fat, odor, tenderness, and flavor, respectively) and the most suitable muscle was belly; when meat was roasted, the comprehensive quality evaluation model was <inline-formula><math display="inline"><semantics><mrow><mi>Y</mi><mo>=</mo><mn>0.1539</mn><msub><mi>X</mi><mn>1</mn></msub><mo>+</mo><mn>0.1557</mn><msub><mi>X</mi><mn>2</mn></msub><mo>+</mo><mn>0.1572</mn><msub><mi>X</mi><mn>3</mn></msub><mo>+</mo><mn>0.1677</mn><msub><mi>X</mi><mn>4</mn></msub><mo>+</mo><mn>0.1808</mn><msub><mi>X</mi><mn>5</mn></msub><mo>+</mo><mn>0.1845</mn><msub><mi>X</mi><mn>6</mn></msub></mrow></semantics></math></inline-formula> (<i>X</i><sub>1</sub>~<i>X</i><sub>6</sub> are flavor, marbling, elasticity, cooked flesh color, tenderness, and flesh color, respectively), and the most suitable muscles were belly and shoulder. |
| first_indexed | 2024-03-11T08:50:01Z |
| format | Article |
| id | doaj.art-91409862699f47cc839db1a2e9a76ea8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T08:50:01Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-91409862699f47cc839db1a2e9a76ea82023-11-16T20:29:54ZengMDPI AGFoods2304-81582023-02-0112474210.3390/foods12040742The Establishment of Evaluation Models for the Cooking Suitability of Different Pork MusclesShengnan Duan0Xiaoyan Tang1Junliang Zhan2Suke Liu3Yuhui Zhang4Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Agrifood Safety and Quality, Ministry of Agriculture, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaKey Laboratory of Agrifood Safety and Quality, Ministry of Agriculture, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaKey Laboratory of Agrifood Safety and Quality, Ministry of Agriculture, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaPork is the main meat consumed by Chinese people. In this study, the sensory quality of four muscles (loin, shoulder, belly, and ham) under three cooking methods (boiling, scalding, and roasting) was examined, and the edible quality and nutritional quality of fresh meat were determined at the same time. Principal component analysis, cluster analysis, correlation analysis, and analysis of the coefficient of variation were used to determine key quality indicators, from which comprehensive quality evaluation equations were established. The results showed that, when meat was boiled, the comprehensive quality evaluation model was <inline-formula><math display="inline"><semantics><mrow><mi>Y</mi><mo>=</mo><mn>0.1537</mn><msub><mi>X</mi><mn>1</mn></msub><mo>+</mo><mn>0.1805</mn><msub><mi>X</mi><mn>2</mn></msub><mo>+</mo><mn>0.2145</mn><msub><mi>X</mi><mn>3</mn></msub><mo>+</mo><mn>0.2233</mn><msub><mi>X</mi><mn>4</mn></msub><mo>+</mo><mn>0.2281</mn><msub><mi>X</mi><mn>5</mn></msub></mrow></semantics></math></inline-formula> (<i>X</i><sub>1</sub>~<i>X</i><sub>5</sub> are <i>a*</i>, fat, odor, tenderness, and flavor, respectively) and the most suitable muscle was belly; when meat slices were scalded in a hot pot, the comprehensive quality evaluation model was <inline-formula><math display="inline"><semantics><mrow><mi>Y</mi><mo>=</mo><mn>0.1541</mn><msub><mi>X</mi><mn>1</mn></msub><mo>+</mo><mn>0.1787</mn><msub><mi>X</mi><mn>2</mn></msub><mo>+</mo><mn>0.2160</mn><msub><mi>X</mi><mn>3</mn></msub><mo>+</mo><mn>0.2174</mn><msub><mi>X</mi><mn>4</mn></msub><mo>+</mo><mn>0.2337</mn><msub><mi>X</mi><mn>5</mn></msub></mrow></semantics></math></inline-formula> (<i>X</i><sub>1</sub>~<i>X</i><sub>5</sub> are <i>a*</i>, fat, odor, tenderness, and flavor, respectively) and the most suitable muscle was belly; when meat was roasted, the comprehensive quality evaluation model was <inline-formula><math display="inline"><semantics><mrow><mi>Y</mi><mo>=</mo><mn>0.1539</mn><msub><mi>X</mi><mn>1</mn></msub><mo>+</mo><mn>0.1557</mn><msub><mi>X</mi><mn>2</mn></msub><mo>+</mo><mn>0.1572</mn><msub><mi>X</mi><mn>3</mn></msub><mo>+</mo><mn>0.1677</mn><msub><mi>X</mi><mn>4</mn></msub><mo>+</mo><mn>0.1808</mn><msub><mi>X</mi><mn>5</mn></msub><mo>+</mo><mn>0.1845</mn><msub><mi>X</mi><mn>6</mn></msub></mrow></semantics></math></inline-formula> (<i>X</i><sub>1</sub>~<i>X</i><sub>6</sub> are flavor, marbling, elasticity, cooked flesh color, tenderness, and flesh color, respectively), and the most suitable muscles were belly and shoulder.https://www.mdpi.com/2304-8158/12/4/742pig meatdifferent partssuitable cooking methodkey quality indicatorspredictive models |
| spellingShingle | Shengnan Duan Xiaoyan Tang Junliang Zhan Suke Liu Yuhui Zhang The Establishment of Evaluation Models for the Cooking Suitability of Different Pork Muscles Foods pig meat different parts suitable cooking method key quality indicators predictive models |
| title | The Establishment of Evaluation Models for the Cooking Suitability of Different Pork Muscles |
| title_full | The Establishment of Evaluation Models for the Cooking Suitability of Different Pork Muscles |
| title_fullStr | The Establishment of Evaluation Models for the Cooking Suitability of Different Pork Muscles |
| title_full_unstemmed | The Establishment of Evaluation Models for the Cooking Suitability of Different Pork Muscles |
| title_short | The Establishment of Evaluation Models for the Cooking Suitability of Different Pork Muscles |
| title_sort | establishment of evaluation models for the cooking suitability of different pork muscles |
| topic | pig meat different parts suitable cooking method key quality indicators predictive models |
| url | https://www.mdpi.com/2304-8158/12/4/742 |
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