Effect of Cutting Methods on the Quality of Sizing-free Pork Slices
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Abstract:
The longissimus dorsi muscle of the ternary crossbred pig (Duroc x Landrace x Yorkshire) was used as the research object. The muscle was sliced by different cutting methods. The first method was perpendicular to the fiber, the second one was parallel to the muscle fiber. The third one was cutting the pork at the angle of 45° to the muscle fiber. Effecte of the cutting methods on the water loss rate, color difference, tenderness, texture characteristics, microstructure and sensory quality of the sizing-free pork slices was investigated. The results showed that the cutting methods had a significant effect on the meat-free water loss rate (p<0.05). When the pork perpendicular to the muscle fibers, the water loss rate of the meat-free pork slices, which was cooked by oil, was small and the tenderness, hardness and chewiness reached the minimum values of 7.52 N, 102.63 N and 78.93 mJ, respectively. The microstructure showed that when the pork perpendicular to the muscle fibers, the muscle-free gap between the sizing-free pork was the largest, which was consistent with the results of tenderness and texture characteristics. The best way to cut the pork according to the sensory evaluation score was perpendicular to the muscle fiber cut (79.6 points). In conclusion, according to the comprehensive index, perpendicular to the muscle fiber cutting is the most suitable way to cut the pork slices.
