Pork Selection Workshop

November 16, 17, 18

 

Thanks to everyone who participated in the Pork Selection Workshop and for your sensory panel (taste test) evaluations.  The following information on the samples that you evaluated is given for your information.

 

  • Each sample number (high pH, low pH, and Berkshire) had four loins represented.  They were randomized within the sample number.

 

  • Numbers (101, 201, and 301) were randomly assigned to the high pH loins, low pH loins, and the Berkshire loins.

 

  • Sample 101 – This was the high pH loin sample that was specifically selected for pH at Swift and Company in Marshalltown, Iowa.  The average pH of the four loins was 6.1.  The average color score was 4.0 with a 3.5 average marbling score.

 

  • Sample 201 – This was the low pH loin sample that was specifically selected for pH at Swift and Company in Marshalltown, Iowa.  The average pH of the four loins was 5.65 which is approximately the average pH of the loins processed at the plant.  The average color score was 2.0 and the average marbling score of 1.75.

 

  • Sample 301 – This was the Berkshire breed sample.  These loins were from two Berkshire market hogs (1 barrow and 1 gilt) randomly selected from the Iowa State University Swine Teaching Farm.  They were processed at a  state inspected locker plant.  The average pH of the four loins was 5.58.  The color score average was 3.0 and the average marbling score was 3.5.

 

  • Each session began with a different rotation of the sample numbers to evaluate.  Session 1 / 9 participants –(101, 201, 301); Session 2 / 7 participants – (201, 301, 101); Session 3 / 10 participants – (301, 101, 201); Session 4 – Canceled due to no participants registered; Session 5 / 9 participants – (101, 201, 301)

 

  • Comparisons of sample numbers at all sessions were always presented in the order of 101 vs. 201, 101 vs. 301, and 201 vs. 301.

 

  • Loin samples were prepared for cooking by trimming all external fat and making a rectangle sample of muscle only.  The loin samples were cooked on a George Forman Griddle at a temperature of 350 degrees (F) and were turned every five (5) minutes until reaching an internal cooking temperature of 160 degrees (F).  The griddle was then turned off and a loin sample cube was sliced from each loin sample for sensory evaluation.  Cubes were randomly given to participants to cut into bite size samples for sensory evaluation.

 

  • During the survey questions, participants were shown actual uncooked samples of the three loins. Participants were to select in order (1st to 3rd) which loin samples they would select at the meat counter if purchasing assuming the same price per pound.  The sample 401 was the Berkshire loin, sample 501 was the Low pH loin, and sample 601 was the High pH loin.  The numbers assigned to these samples were randomly selected.

 

Please check back at the Jones County Extension Web Site in approximately 4 -6 weeks for the complete evaluation and written report of the research project.

 

Thanks for your participation and interest in the Pork Selection Workshop.  If you have any questions or comments about the workshop, please contact Larry McMullen, ISU Swine Field Specialist, Jones County Extension Office, 605 East Main, Anamosa, Iowa, (319) 462-2791, email lkmcmull@iastate.edu

4/30/2006