Effects of multiple spices and processing methods on the organoleptic quality of pork

This study evaluated the organoleptic quality of pork combined with various spices and subjected to different processing methods. Four distinct spices (turmeric, African nutmeg, ginger, and garlic) representing the treatments were utilized in conjunction with two processing methods, namely cooking and grilling, to assess the effects on sensory attributes such as flavour, aroma, texture, and overall acceptability. The study was conducted in a randomized complete block design with a sensory panel comprising twenty participants who evaluated samples of pork treated with different spice and processing combinations. Results showed (p<0.05) effects of the spices on the flavour, juiciness, tenderness and overall acceptability of pork. However, the garlic group received the lowest level of acceptance by consumers. Grilling also proved to give a high acceptance rate in the processed pork. It was however concluded that the overall acceptability of pork was improved with the addition of spices. Turmeric, African nutmeg and ginger are recommended for use in the processing of pork as it poses no risk of rejection by consumers. Grilling can be adopted as a processing method for pork as it does not negatively impact consumers' sensory perception.