TY - JOUR
T1 - Flavour development in pork
T2 - influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities
AU - Meinert, Lene
AU - Tikk, Kaja
AU - Tikk, Meelis
AU - Brockhoff, Per B.
AU - Bredie, Wender Laurentius Petrus
AU - Bjergegaard, Charlotte
AU - Aaslyng, Margit D.
PY - 2009
Y1 - 2009
N2 - Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and 15 days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs. low glycogen concentration), slaughter live-weight (84 kg vs. 110 kg), and gender (female vs. castrate). The flavour development was investigated for possible correlation with the concentrations of selected individual flavour precursors present in the raw meat: monosaccharides, IMP and degradation products, fatty acids, lactate and thiamine. Differences in precursor concentrations between the raw meat qualities were observed with feeding/fasting and ageing as the main factors with the largest influence of all experimental factors. However, the concentrations of the precursors could not explain the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small.
AB - Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and 15 days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs. low glycogen concentration), slaughter live-weight (84 kg vs. 110 kg), and gender (female vs. castrate). The flavour development was investigated for possible correlation with the concentrations of selected individual flavour precursors present in the raw meat: monosaccharides, IMP and degradation products, fatty acids, lactate and thiamine. Differences in precursor concentrations between the raw meat qualities were observed with feeding/fasting and ageing as the main factors with the largest influence of all experimental factors. However, the concentrations of the precursors could not explain the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small.
U2 - 10.1016/j.meatsci.2008.07.031
DO - 10.1016/j.meatsci.2008.07.031
M3 - Journal article
C2 - 22063992
VL - 81
SP - 255
EP - 262
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 1
ER -