Abstract：The objective of this study was to investigate sensory evaluations and their relationships with meat quality
measurements and histochemical characteristics in both fresh and cooked pork. The results showed that postmortem meat
quality traits were closely related to almost all the evaluated sensory attributes. With regard to histochemical characteristics,
muscle fiber area was related to both fresh and cooked-meat color as well as abnormal flavor intensity, while muscle fiber
composition was associated with fresh pork color and taste acceptability after cooking. There was no significant relationship
(P ＞0.05) between type IIa muscle fiber content and the sensory attributes; however, good meat sensory quality was partially
explained by the percentage of type I fiber.
2011, Vol. 25 
