Physical, microbiological and sensory changes of fresh pork loin during ageing

Cilj rada bio je utvrditi fizikalne, mikrobiološke i senzorne karakteristike svinjskog karea tijekom zrenja u vakuumu. U istraživanju je korišteno meso muških tovljenika svinja pasmine landras tjelesne mase oko 200 kg i starosti oko 18 mjeseci. Uzorci karea bili su nasumično razvrstani u tri skupine; Z0 (bez zrenja - kontolna), Z7 (7 dana zrenja) i Z14 (14 dana zrenja) te su izvršena mjerenja mase, pH vrijednosti i boje te su provedene mikrobiološke analize. Senzorna analiza provedena je primjenom testova triangl i rangiranje. Utvrđeni broj mikroorganizama bio je ispod detekcijskog limita na svim istraživanim podlogama prije i nakon zrenja. Statističkom analizom utvrđene su značajne razlike između tretmana u pH vrijednosti nakon zrenja, boji nakon odmrzavanja, kalu odmrzavanja, kalu toplinske obrade i cjelokupnom kalu. Triangl testom su utvrđene statistički značajne razlike u parovima tretmana Z0-Z7 i Z0-Z14, dok u testiranju para Z7-Z14 nije utvrđena značajna razlika. Analizom rezultata testa rangiranja utvrđeno je da je tretman zrenja doveo do značajnog poboljšanja dopadljivosti uzoraka.The aim of this paper was to determine physical, microbiological and sensory traits of fresh pork loin during ageing in vacuum. For that purpose, meat from male Landrace fatteners live weight about 200 kg and age about 18 months was used. Loin samples were randomly assigned to one of the three groups; Z0 (without ageing – control), Z7 (7 days ageing) and Z14 (14 days ageing), and measurement of weight, pH and colour were performed along with microbiological analyses. Sensory analysis was performed using triangle and ranking test. Microbial count was bellow detection limit before and after ageing for all microorganisms. It was determined that significant difference exists between treatments in pH after ageing, colour after defrosting, defrosting weight loss, cooking weight loss and total weight loss. Within triangle test significant differences were determined in pairs Z0-Z7 and Z0-Z14, while there was no difference in pair Z7-Z14. Significant improvement in likeability of aged loin was determined by ranking test