Pork hot carcass weights (HCW) have been increasing 0.6 kg per year, and if they continue to increase at this rate, are projected to reach an average weight of 118 kg by the year 2050. This projection in weight is a concern for pork packers and processors given the challenges in product quality from heavier carcasses of broiler chickens. However, previous work demonstrated that pork chops from heavier carcasses were more tender than those from lighter carcasses. Therefore, the objective was to determine the effects of pork hot carcass weights, ranging from 90 to 145 kg with an average of 119 kg, on slice shear force and sensory traits of Longissimus dorsi chops when cooked to 63°C or 71°C, and to assess if differences in chilling rate can explain differences in sensory traits. Carcasses were categorized retrospectively into fast, medium, or slow chilling-rates based on their chilling rate during the first 17 h postmortem. Loin chops cut from 95 boneless loins were cooked to either 63°C or 71°C and evaluated for slice shear force and trained sensory panel traits (tenderness, juiciness, and flavor) using two different research laboratories. Slopes of regression lines and coefficients of determination between HCW and sensory traits were calculated using the REG procedure in SAS and considered different from 0 at P ≤ 0.05. As hot carcass weight increased, chops became more tender as evidenced by a decrease in SSF (63°C ß = -0.0412, P = 0.01; 71°C ß = -0.1005, P < 0.001). Further, HCW explained 25% (R 2 = 0.2536) of the variation in chilling rate during the first 5 h of chilling and 32% (R 2 = 0.3205) of the variation in chilling rate from 5 h to 13 h postmortem. Slow and medium-rate chilling carcasses were approximately 12 kg heavier (P < 0.05) than fast chilling carcasses. Slice shear force of chops cooked to 63° and 71°C was reduced in slow and medium chilling compared with fast chilling carcasses. Carcass temperature at 5 h postmortem explained the greatest portion of variation (R 2 = 0.071) in slice shear force of chops cooked to 63°C. These results suggest that carcasses tend to chill slower as weight increases, which resulted in slight improvements in sensory traits of boneless pork chops regardless of final degree of doneness cooking temperature.

中文翻译：

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胴体冷却率的差异是胴体重量较重的猪排感官性状差异的基础

猪肉热胴体重量 (HCW) 每年增加 0.6 公斤，如果继续以这种速度增加，预计到 2050 年平均重量将达到 118 公斤。这种重量预测是猪肉包装商关心的问题和加工商​​考虑到较重的肉鸡屠体对产品质量的挑战。然而，之前的研究表明，来自较重胴体的猪排比来自较轻胴体的猪排更嫩。因此，目的是确定猪肉热胴体重量（范围为 90 至 145 千克，平均 119 千克）在烹制至 63°C 或 71°C 时对背最长肌排的切片剪切力和感官特性的影响，并评估冷却率的差异是否可以解释感官特性的差异。尸体回顾性地分为快、中、或根据死后第一个 17 小时内的冷却速率减慢冷却速率。将从 95 块无骨腰肉切下的腰排烹制至 63°C 或 71°C，并使用两个不同的研究实验室评估切片剪切力并训练感官面板特征（嫩度、多汁性和风味）。使用 SAS 中的 REG 程序计算 HCW 和感官性状之间的回归线斜率和确定系数，并在 P ≤ 0.05 时认为与 0 不同。随着热胴体重量的增加，排骨变得更嫩，SSF 降低证明了这一点（63°C ß = -0.0412，P = 0.01；71°C ß = -0.1005，P < 0.001）。此外，HCW 解释了冷藏前 5 小时期间冷藏速率变化的 25% (R 2 = 0.2536) 和宰后 5 小时至 13 小时期间冷藏速率变化的 32% (R 2 = 0.3205)。慢速和中速冷却的屠体比快速冷却的屠体重约12千克（P＜0.05）。与快速冷却的屠体相比，在慢速和中速冷却中，在 63°C 和 71°C 烹制的排骨切片剪切力降低。宰后 5 小时的胴体温度解释了 63°C 烹制的排骨切片剪切力变化的最大部分 (R 2 = 0.071)。这些结果表明，随着重量的增加，屠体的冷却速度会变慢，这导致无骨猪排的感官特性略有改善，无论最终的熟度烹饪温度如何。宰后 5 小时的胴体温度解释了 63°C 烹制的排骨切片剪切力变化的最大部分 (R 2 = 0.071)。这些结果表明，随着重量的增加，屠体的冷却速度会变慢，这导致无骨猪排的感官特性略有改善，无论最终的熟度烹饪温度如何。宰后 5 小时的胴体温度解释了 63°C 烹制的排骨切片剪切力变化的最大部分 (R 2 = 0.071)。这些结果表明，随着重量的增加，屠体的冷却速度会变慢，这导致无骨猪排的感官特性略有改善，无论最终的熟度烹饪温度如何。