Search results

The purpose of this paper is to evaluate the classification ability of pork quality by cluster analysis in relation to reference criteria proposed in the literature. Verify if clusters were theoretically significant with major pork quality categories. Verify if classificatory parameter values of quality attributes determined “a posteriori” may be used for following categorization.

In total, 60 pork loins were classified into pale, soft and exudative, reddish-pink, soft and exudative, RFN and dark, firm and dry by reference criteria and hierarchical cluster analyses were performed to identify groups of samples with different attributes, based on only pH45min and on pHu, L* and drip loss.

Cluster analysis divided total samples into different (p<0.05) smaller groups. Two groups were formed based on only pH45min and five groups were formed based on pHu, L* and drip loss. By these five groups, L* of 44 and 52 distinguished between dark, reddish-pink and pale meat colors and drip loss of 2 and 6 percent distinguished between dry, non-exudative and exudative meats. Cluster analyses identify pork groups with different attributes and the proposed parameters can be used to distinguish between groups theoretically similar to major pork quality categories.

To decide the best destination to pork carcass and to reduce economic losses, the correctly classify of the pork quality is decisive. This study proves that cluster analysis is able to classify pork into groups with significantly different quality attributes, which are significant with major pork quality categories, without unclassified samples.

To meet the consumer demand for a healthier diet, this study emphasizes the feasibility of using vegetable oil gelled emulsions in low-fat industrialized burgers with high contents of polyunsaturated fatty acids (PUFAS). Commercial canola and olive oils have been tested as a relatively inexpensive source of PUFAS.

Beef burgers were reformulated by replacing (0, 25, 50, 75 and 100%) pork back-fat with two carrageenan gelled emulsions of vegetable oils (canola and olive oil). The technological characteristics, sensorial properties and the fatty acid profile of reformulated burgers were evaluated.

Moisture content and cooking loss increased and fat and protein contents reduced with higher replacements. Oxidative stability was not affected and replacements of up to 75% did not affect the burger's acceptance. A total fat content reduction of 40% was achieved in burgers with 100% back-fat replacement, improving its nutrient value by increasing the ω−6/ω−3 ratio and decreasing the saturated fatty acids content (in 47%) and the atherogenic (from 0.61 to 0.22) and thrombogenic (from 1.29 to 0.65) indexes. Replacing up to 75% with canola oil gelled emulsion is a promising approach in the design of healthier industrial low-fat burgers.

Due to the association of some diseases with the consumption of products rich in saturated fat, the industry looks for alternatives not only to reduce the fat content but also to modify the fatty acid profile in meat products. This study further confirms the possibility of using carrageenan gelled fat replacer in industrialized burgers formulated with meat and other ingredients/additives commonly used to provide economic benefit. Also, confirms the feasibility to use commercial vegetable oils with relatively cheap cost than ω−3 rich oils as the oil phase in the gelled emulsion.