The effects of instrumental color and extractible lipid content on sensory characteristics of pork chops cooked to a medium-rare degree-of-doneness

An abstract by Wilson et al on determining the effect of instrumental color and extractable lipid on sensory ratings of pork chops cooked to an internal temperature of 63°C is presented. When color or marbling was used as a single trait, it was not predictive of sensory quality. However, using these traits in combination such as with the NPB quality grades may result in differences in sensory quality between pork loins.