Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics

Fresh pork loins (n = 15; muscle sections, n = 30) were utilized to evaluate the effects of pump rate (0%, 6%, or 12%) with a solution of sodium tripolyphosphate and sodium chloride (0.4% and 1.0% targeted final product concentrations, respectively), and cooked endpoint internal temperature (71 or 82 °C) on instrumental texture, descriptive sensory profiles and consumer acceptance. Loins enhanced at a 12% pump rate had a higher (P < 0.05) pH than untreated loins. While there were no differences in Warner–Bratzler shear force due to cooked endpoint temperature, chops enhanced at a 12% pump rate had lower (P < 0.05) shear force values than untreated chops. Additionally, chops enhanced at 6% or 12% pump rates had lower (P < 0.05) razor shear force values than untreated chops. Descriptive sensory analyses revealed that chops cooked to 71 °C had a more intense (P < 0.05) blood serum flavor than chops cooked to 82 °C. Consumers found chops cooked to 82 °C to have a more acceptable overall flavor than chops cooked to 71 °C. Untreated chops had less intense (P < 0.05) pork fat flavor, and more intense (P < 0.05) blood serum, livery, and cardboard or oxidized flavor characteristics than chops enhanced at 6% or 12% pump rates. Additionally, sensory panelists reported chops enhanced at 6% or 12% pump rates to generally be more tender than untreated chops. Consumers reported a higher (P < 0.05) overall acceptability for chops enhanced at 6% or 12% pump rates. Furthermore, both sensory panelists and consumers reported chops enhanced at 6% or 12% pump rates to be similar (P > 0.05) in juiciness, regardless of endpoint temperature. However, untreated chops cooked to 82 °C were less juicy (P < 0.05) than untreated chops cooked to 71 °C, suggesting retained palatability when enhanced chops are cooked to more abusive temperatures.