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Article

Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut

by 1,†, 1,†, 2 and 1,2,*
1
Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea
2
Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Foods 2021, 10(1), 43; https://doi.org/10.3390/foods10010043
Received: 21 October 2020 / Revised: 22 December 2020 / Accepted: 23 December 2020 / Published: 26 December 2020
(This article belongs to the Section Meat)
In this study, the relationship between muscle fiber characteristics and meat quality of pork loin chops prepared using different directions of cut (vertical to the muscle length, M-Vertical; vertical or parallel to the muscle fiber orientation, F-Vertical or F-Parallel) was evaluated under different storage conditions (fresh, cold storage/aged, and freeze–thawed). Among the three groups, F-parallel displayed considerably larger size of muscle fibers, regardless of their type. This group also displayed an increase in discoloration in aged chops and a decrease in purge loss and tenderness than in other cut groups (p < 0.05). Freeze–thawing accelerated deterioration of meat quality, especially water-holding capacity and tenderness in all groups (p < 0.05), but was most prominent in F-Parallel. Therefore, to avoid excessive deterioration of fresh, aged, or frozen/thawed pork loin chops, it is important to consider the direction in which the chop is cut with respect to the muscle fiber orientation. View Full-Text
Keywords: pork loin chop; cut direction; muscle fiber characteristics; meat quality pork loin chop; cut direction; muscle fiber characteristics; meat quality
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MDPI and ACS Style

Song, S.; Ahn, C.-H.; Song, M.; Kim, G.-D. Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut. Foods 2021, 10, 43. https://doi.org/10.3390/foods10010043

AMA Style

Song S, Ahn C-H, Song M, Kim G-D. Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut. Foods. 2021; 10(1):43. https://doi.org/10.3390/foods10010043

Chicago/Turabian Style

Song, Sumin; Ahn, Chi-Hoon; Song, Mingeun; Kim, Gap-Don. 2021. "Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut" Foods 10, no. 1: 43. https://doi.org/10.3390/foods10010043

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