Marbling and ageing - Part 1. Sensory quality of pork

The objective of this study was to investigate the influence of marbling and ageing on the sensory properties of pork. Loins from 108 Duroc × (Yorkshire × Landrace) pigs were divided into marbling classes (≤ 2.00, 2.25-2.75, ≥ 3.00 using a modification of the NPPC scores) and randomly accorded an ageing period of 2, 4, 6, 8, 10 or 12 days post-mortem at 3.7 °C. Marbling class did not influence the sensory scores of the pork neither roasted nor grilled, but hardness decreased and caramel and pig flavours increased with ageing. The overall number of sensory presence notes also increased with ageing, paralleled by an increasing number of panellists detecting the presence of the different notes. Findings suggest that an increasing ensemble of sensory notes, which individually are not necessarily significant, is responsible for taking the sensory perception of the pork from “undeveloped” to “full” as described in other studies.

► Three marbling classes and six ageing periods (2-12 days) were studied in pork. ► Marbling class did not influence the sensory scores of roasted and grilled pork. ► Hardness decreased and caramel and pig flavours increased with ageing. ► An ensemble of sensory notes is suggested responsible for a “full” sensory perception.