Abstract
The Tokyo X pig was created by breeding Duroc, English Berkshire and Beijing Black pig types. The sensory and physicochemical properties of Tokyo X pork were compared with those of regular pork (LWD) and English Berkshire. Quantitative descriptive analysis (QDA) was applied to depict the sensory properties of three pork samples using nine trained panelists. Preferences in smell, texture and overall quality were evaluated by 69 consumers using a nine-point hedonic scale. For each pork sample, textural properties and types of volatiles present were analyzed by texturometer and dynamic headspace GC-MS, respectively. The QDA panel selected eight attributes : roasted, fishy, sweet, animal aroma, umami, fattiness, hardness and juiciness. LWD pork was found to be significantly (p≤0.05) harder than Tokyo X pork ; this result was supported by the texturometer profiles. The animal odor of Tokyo X pork was significantly (p ≤0.05) weaker than those of the other two pork types. GC-MS analysis showed that the amounts of saturated and unsaturated C5, C6 and C7 alcohols and aldehydes in Tokyo X pork were small compared to the other types. In terms of consumer preferences in texture, Tokyo X pork surpassed the other two types by a significant margin (p ≤0.05).
