Affiliation

¹Department of Animal Production and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe

²Department of Agriculture and Animal Health, University of South Africa, Florida, South Africa

³Department of Livestock and Pasture Science, University of Fort Hare, Alice, South Africa

⁴Discipline of Animal and Poultry Science, University of KwaZulu-Natal, Scottsville, Pietermaritzburg, South Africa

Corresponding Author

Madzimure, J. Department of Animal Production and Technology, Chinhoyi University of Technology,Chinhoyi, Zimbabwe, Tel: +263 67 22203-5; Email: madzimurej@gmail.com

Citation

Madzimure, J., et al. Sensory Qualities of Pork from Large White and Windsnyer Gilts Prepared By Different Cooking Methods. (2015) Int J Food Nutr Sci 2(2):106-111.

Copy rights

©2015 Madzimure, J. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License.

Abstract

  The objectives of the current study were to determine sensory characteristics of Large White and Windsnyer gilts’ pork cooked by either microwaving or boiling. Pork from 12 pigs of each breed (aged 21 weeks) was served to a semi-trained panel of 66 participants. Windsnyer pork had higher (P < 0.05) scores on initial and sustained impression of juiciness than Large White pork. Microwaved pork had higher (P < 0.05) scores for aroma, first bite impression, sustained juiciness, and the amount of connective tissue, fibre and overall flavour intensity when compared to boiled pork. Most sensory attributes were positively correlated (P < 0.05) to each other with higher coefficients being found in microwaved Windsnyer pork than in microwaved Large White pork. Gender affected sensory attributes with female consumers giving higher scores than male consumers for aroma intensity, initial impression of juiciness and a-typical flavour. The results may suggest that Windsnyer pork cooked by microwave method could be more acceptable to consumers than Large White pork.