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Consumer Discrimination of Rancidity in Pork Loin Chops and Pork Sausages
Author(s) -
Bryhni E.A.,
Hunt M.C.,
Ofstad R.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09607.x
Subject(s) - loin , food science , flavor , chemistry , longissimus dorsi , sensory analysis
To determine if consumers could discriminate samples differing in rancidity, 2 experiments were conducted with freezer‐stored pork loin chops (M. longissimus dorsi ) and sausages made from pigs fed diets varying in fatty acid composition. Samples were categorized as “normal” and “rancid” using Principal Component Analysis of data from trained sensory panel evaluations. These samples were presented to 2 consumer panels (n = 206 and n = 213). Rancidity did influence consumer preference. Consumers were able to discriminate between “normal” and “rancid” sausage, and preferred “normal.” No differences ( P > 0.05) in preference or flavor were detected between the chop groups.