Marinated pork products: technological and sensory aspects

The study was carried out in two strands: (i) a technological strand designed to position the utility of marinating treatment in achieving tenderness with respect to the response of meat with the same anatomical origin for the same pH classes, whether matured or fresh, and (ii) a sensory strand to evaluate consumer acceptability of the products.The results demonstrate the usefulness of marinating treatment in appreciably improving the quality of pork loin. The high consumer acceptability of these products points to a preference for the texture, linked to its greater tenderness, but also for appearance and taste.In addition, contamination by enterobacteria reached high levels after 21 days, validating the prior decision to limit the shelflife of marinated meat to only 14 days. The marinating treatment should make it possible to market marinated meat with good consumer appeal for a period of 14 days, preferentially through large retail chains.