Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. longissimus dorsi) from Hampshire crosses with and without the RN− allele

Effect of tumbling and RN genotype on sensory perception of cured-smoked pork loin

Effects of tumbling and RN genotype on sensory perception of cured-smoked loins were studied on loins from 32 crossbred female pigs containing Hampshire blood. Right-side loins were intermittently tumbled during 4 h, whereas left-side loins were left non-tumbled. Tumbled loins were more tender and uniform in cured colour as well as less acidulous in taste compared with non-tumbled loins. Further, the formation of undesirable pores was lower in tumbled loins. Final juiciness tended to be higher and meat taste intensity lower in tumbled loins, whereas initial juiciness did not differ. There were no significant interactions between tumbling and RN genotype for sensory attributes. RN(-) carriers (RN(-)/rn(+)) were more acidulous in taste, had more pronounced meat taste and were saltier than non-carriers (rn(+) /rn(+)). Moreover, they tended to have higher initial juiciness and more undesirable pores, and be less homogeneous in cured pink colour. No differences in consumer preference between the four treatments were detected in the ranking test, but most persons ranked non-tumbled loins highest regarding overall liking. Instrumental tenderness measurements agreed well with sensory tenderness scores.