Changes on texture characteristics and sensory attributes of pork in the process of tenderization at low temperature

Based on the longissimus dorsi muscle of commercial pigs as the research object, the samples were tendered for 24h ( 1d) , 72h ( 3d) , 144h ( 6d) respectively in the low temperature ( 4℃) . And pork texture was assessed by two instruments determination ( shear method and texture profile analysis ( TPA) and also by sensory evaluation.As the results, sensory hardnes, springines, juiciness of the meat decreased significantly ( p < 0.05) as the tenderization time duration. Also, the toughness, shear force and mean shear force that were measured by shear method declined significantly ( p < 0.05) on the 1 ~ 3d. However, the springiness and adhesiveness of TPA significantly ( p < 0.05) increased on the 1 ~3d, and the hardness and chewiness fell down significantly ( p < 0.05) on the 3 ~6d, and resilience increased significantly ( p < 0.05) on the 6d, but cohesiveness had no changes with the duration of the tenderization time. This study analyzed the change laws of the texture characteristics and the sensory properties of the pork in different time to tenderization, combining with instrumental and sensory evaluation.This study provides a scientific basis to optimize the tenderization mature process of the pork.