PMID- 26954174
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20160629
LR  - 20200929
IS  - 1011-2367 (Print)
IS  - 1976-5517 (Electronic)
IS  - 1011-2367 (Linking)
VI  - 29
IP  - 7
DP  - 2016 Jul
TI  - Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and 
      Texture Profile Analysis Measurements.
PG  - 1029-36
LID - 10.5713/ajas.15.0482 [doi]
AB  - This study investigated the degree to which instrumental measurements explain the 
      variation in pork loin tenderness as assessed by the sensory evaluation of 
      trained panelists. Warner-Bratzler shear force (WBS) had a significant 
      relationship with the sensory tenderness variables, such as softness, initial 
      tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could 
      account variations in these sensory variables, though only to a limited 
      proportion of variation. On the other hand, three parameters from texture profile 
      analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated 
      with all sensory evaluation variables. In particular, from the result of stepwise 
      regression analysis, TPA hardness alone explained over 15% of variation in all 
      sensory evaluation variables, with the exception of perceptible residue. Based on 
      these results, TPA analysis was found to be better than WBS measurement, with the 
      TPA parameter hardness likely to prove particularly useful, in terms of 
      predicting pork loin tenderness as rated by trained panelists. However, sensory 
      evaluation should be conducted to investigate practical pork tenderness perceived 
      by consumer, because both instrumental measurements could explain only a small 
      portion (less than 20%) of the variability in sensory evaluation.
FAU - Choe, Jee-Hwan
AU  - Choe JH
AD  - Division of Food Bioscience and Technology, College of Life Sciences and 
      Biotechnology, Korea University, Seoul 136-701, Korea.
FAU - Choi, Mi-Hee
AU  - Choi MH
AD  - Division of Food Bioscience and Technology, College of Life Sciences and 
      Biotechnology, Korea University, Seoul 136-701, Korea.
FAU - Rhee, Min-Suk
AU  - Rhee MS
AD  - Division of Food Bioscience and Technology, College of Life Sciences and 
      Biotechnology, Korea University, Seoul 136-701, Korea.
FAU - Kim, Byoung-Chul
AU  - Kim BC
AD  - Division of Food Bioscience and Technology, College of Life Sciences and 
      Biotechnology, Korea University, Seoul 136-701, Korea.
LA  - eng
PT  - Journal Article
DEP - 20150910
PL  - Korea (South)
TA  - Asian-Australas J Anim Sci
JT  - Asian-Australasian journal of animal sciences
JID - 9884245
PMC - PMC4932580
OTO - NOTNLM
OT  - Pork Loin Tenderness
OT  - Sensory Evaluation
OT  - Texture Profile Analysis
OT  - Warner-Bratzler Shear Force
EDAT- 2016/03/10 06:00
MHDA- 2016/03/10 06:01
PMCR- 2016/07/01
CRDT- 2016/03/09 06:00
PHST- 2015/06/02 00:00 [received]
PHST- 2015/08/10 00:00 [revised]
PHST- 2015/09/10 00:00 [accepted]
PHST- 2016/03/09 06:00 [entrez]
PHST- 2016/03/10 06:00 [pubmed]
PHST- 2016/03/10 06:01 [medline]
PHST- 2016/07/01 00:00 [pmc-release]
AID - ajas.15.0482 [pii]
AID - ajas-29-7-1029 [pii]
AID - 10.5713/ajas.15.0482 [doi]
PST - ppublish
SO  - Asian-Australas J Anim Sci. 2016 Jul;29(7):1029-36. doi: 10.5713/ajas.15.0482. 
      Epub 2015 Sep 10.