Physical and Sensory Attributes of Stimulated and Non-Stimulated Vacuum-Packaged Pork

Boneless loin segments (blade-end and sirloin-end) and Boston shoulders were obtained from 12 electrically stimulated (ES) and 12 non-stimulated (NS) carcasses to determine the effects of electrical stimulation and high-temperature conditioning on the physical and sensory attributes of vacuum-packaged pork. Whole, boneless loins from non-stimulated, hot-processed (NSHP) carcass sides exhibited higher (P < .05) purge after 21 d of vacuum storage than loins from non-stimulated, cold-processed (NSCP) sides. Levels of purge for Boston shoulders were not influenced (P < .05) by processing treatments. Boneless loin segments (sirloin-end) from electrically stimulated, cold-processed (ESCP) carcasses had higher (P < .05) cumulative weight losses than loins from the NSCP carcasses. No significant differences were noted in thaw or cooking losses among treatments. Loin chops from ESCP carcasses received the lowest (P < .05) sensory ratings for flavor and overall desirability. The ESCP chops were rated as less juicy than chops from either NSCP or electrically stimulated, hot-processed (ESHP) carcasses. Subjective and objective tenderness measurements revealed that loin chops from ES carcasses were less tender than those from NS carcasses. However, sarcomeres were longer (P < .05) for the ES carcasses, contradicting shear and sensory panel tenderness ratings. Results indicated that boneless loins and Boston shoulders from ES and NS carcasses were similar in packaging characteristics; however, sensory traits of chops from ES carcasses were marginally acceptable.