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2015 National Retail Benchmarking Study: effect of enhancement on pork quality
The objective of this study was to compare pork quality parameters of enhanced (EN) and non-enhanced (NON) center-cut loin chops obtained from the 2015 Pork Quality Retail Benchmarking Study. Samples were acquired from major retailers in 28 market areas across 23 states according to the 2013 Progressive Grocer Marketing Guidebook (Stagnito Media, 2013). A maximum of 10 center-cut loin packages for each brand and enhancement type (EN and NON) were selected for purchase and then evaluated by an experienced grader for subjective color and marbling scores according to the National Pork Board Color and Marbling Standards (NPB, 2011). After purchase, samples were shipped to North Dakota State University for subjective and instrumental parameters for evaluation of subjective color, subjective marbling, instrumental color (CIE L*, a*, and b* color space values), pH, cook-loss percentage, and tenderness as determined by the Warner-Bratzler shear force method. Data was analyzed using the mixed procedure in SAS (SAS Institute, Cary, NY). For in-store subjective color there was significant difference between EN and NON chops (2.92 vs. 2.75; P = 0.002). For in-store subjective marbling EN had a lower score than NON (2.00 vs. 2.32; P < 0.001). Laboratory evaluation of subjective color showed a tendency for EN chops to be darker in color than NON chops (2.74 vs. 2.65; P = 0.09). Laboratory evaluation of subjective marbling showed a significant difference between EN and NON chops (2.15 vs. 2.32; P = 0.009). For L*, EN chops were darker (lower L* value) than NON (54.69 vs. 55.97; P < 0.0001). For a*, EN chops were significantly more red (greater a* value) compared to NON (16.36 vs. 16.01; P = 0.01). EN chops had a lower b* value than NON chops (9.54 vs. 10.36; P < 0.0001). EN chops had lower cook loss percentage than NON (11.69 vs. 14.55 %; P < 0.001). EN chops also had higher pH values than NON (5.98 vs. 5.75; P < 0.0001). EN chops had lower Warner-Bratzler shear force values than NON (19.78 vs. 26.01 N; P < 0.0001). Data from these results confirm that enhancing fresh pork can significantly improve water holding capacity and tenderness, resulting in an improved eating experience.
Keywords: Enhancement, Pork, Quality