Exploration of novel chops from heavy weight pork carcasses and the impact of aging presentation on fresh meat quality

Jallaq, Khalil

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https://hdl.handle.net/2142/129335 Copy

Description

Title

Exploration of novel chops from heavy weight pork carcasses and the impact of aging presentation on fresh meat quality

Author(s)

Jallaq, Khalil

Issue Date

2025-05-09

Director of Research (if dissertation) or Advisor (if thesis)

Harsh, Bailey N

Committee Member(s)

• Dilger, Anna C
• Bresolin, Tiago
• Schulte, Matthew D

Department of Study

Animal Sciences

Discipline

Animal Sciences

Degree Granting Institution

University of Illinois Urbana-Champaign

Degree Name

M.S.

Degree Level

Thesis

Keyword(s)

• pork
• meat quality
• heavy weight pigs
• aging

Abstract

Over the past 20 years, U.S. pork market weights have steadily increased, leading to potential opportunities for novel pork chop cuts sourced from the shoulder and ham. While carcasses have been getting bigger, there has also been an increase in the amount of case ready packaged meat produced. Proper postmortem handling, such as chop presentation during aging, plays a crucial role in pork chop quality. This study aimed to assess the tenderness, juiciness, and flavor of chops from heavier pigs compared to traditional center-cut loin chops, while also evaluating the impact of presentation during aging (chops vs. roasts) on color stability and instrumental tenderness of pork loin chops. To evaluate sensory attributes, pigs of three hot carcass weight (HCW) classes (average, heavy, very heavy) were slaughtered, and chops from the serratus ventralis (SV), triceps brachii (TB), and semimembranosus (SM) muscles were compared to loin chops (LD). Sensory panels assessed tenderness, juiciness, and flavor on a structured scale, and results indicated no significant differences in cook loss (P = 0.26) or tenderness (P = 0.15) across the HCW classes. However, increased juiciness (P < 0.001) and flavor (P < 0.001) were observed in novel cuts. For evaluation of chop presentation during aging, boneless Canadian back pork loins were sourced from pigs at the University of Illinois Swine Research Center. Loins were cut into chops (2.54 cm) and roasts (5.08 cm), vacuum-packaged, and aged for 14 days at 4°C. After aging, roasts were further processed into chops for simulated retail display and Warner-Bratzler Shear Force analysis. No significant differences were observed in shear force (P = 0.68) or cook loss (P = 0.80). However, loin chops aged as roasts were paler (P ≤ 0.01) and more discolored (P ≤ 0.01) by day 7 of retail display compared to those aged as chops. These findings suggest that novel pork chops from heavier pigs may provide comparable tenderness with enhanced juiciness and flavor. Additionally, the presentation of chops during aging can influence color stability during retail display, potentially impacting consumer perception. Further research is needed to refine postmortem handling strategies to optimize pork chop quality in an evolving pork market.

Graduation Semester

2025-05

Type of Resource

Thesis

Handle URL

https://hdl.handle.net/2142/129335

Copyright and License Information

Copyright 2025 Khalil Jallaq

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