Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia.

Abstract The present study addresses sensory quality and liking for pork (eight samples) varying in quality due to adrenaline injection resulting in elevated ultimate pH post-slaughter 24h , meat ageing, cooking temperature and warmed-over flavour (WOF) among consumers ( n =288) in Scandinavia. The consumers preferred meat with higher pH (pH 24h =6.0), cooked to the lowest temperature (65 °C versus 80 °C). Consumers least preferred samples with WOF described as metallic, acidic and off-flavour by a trained panel. “Elevated pH 24h meat” cooked to 65 °C resulted in a more sweet and tender meat. Juiciness, tenderness and the absence of off-flavour were the most important characteristics for consumers’ liking of pork. Consumption frequency and liking of pork were positively related. The consumers that were most satisfied with pork quality reported highest consumption frequency. Elderly people and males expressed the highest liking score and consumption frequency, respectively.