Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities
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...
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| Veröffentlicht in: | Meat science 2009, Vol.81 (1), p.255-262 |
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| creator | Meinert, Lene Tikk, Kaja Tikk, Meelis Brockhoff, Per B. Bredie, Wender L.P. Bjergegaard, Charlotte Aaslyng, Margit D. |
| description | 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. |
| doi_str_mv | 10.1016/j.meatsci.2008.07.031 |
| format | Article |
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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.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2008.07.031</identifier><identifier>PMID: 22063992</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Ageing ; Carbohydrates ; Fasting ; Feed ; feeding level ; flavor ; flavor compounds ; flavor precursors ; Flavour precursor ; fried foods ; Gender ; Glycogen ; IMP ; liveweight gain ; longissimus dorsi ; pan-fried pork chops ; Pork ; raw meat ; Sensory analysis ; sensory properties ; swine ; texture ; Weight</subject><ispartof>Meat science, 2009, Vol.81 (1), p.255-262</ispartof><rights>2008 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c388t-8caabf66cb24792354a72cf079a555850d34df7ac2334e2644aa4380dfe833e3</citedby><cites>FETCH-LOGICAL-c388t-8caabf66cb24792354a72cf079a555850d34df7ac2334e2644aa4380dfe833e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2008.07.031$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,4024,27923,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22063992$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Meinert, Lene</creatorcontrib><creatorcontrib>Tikk, Kaja</creatorcontrib><creatorcontrib>Tikk, Meelis</creatorcontrib><creatorcontrib>Brockhoff, Per B.</creatorcontrib><creatorcontrib>Bredie, Wender L.P.</creatorcontrib><creatorcontrib>Bjergegaard, Charlotte</creatorcontrib><creatorcontrib>Aaslyng, Margit D.</creatorcontrib><title>Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>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.</description><subject>Ageing</subject><subject>Carbohydrates</subject><subject>Fasting</subject><subject>Feed</subject><subject>feeding level</subject><subject>flavor</subject><subject>flavor compounds</subject><subject>flavor precursors</subject><subject>Flavour precursor</subject><subject>fried foods</subject><subject>Gender</subject><subject>Glycogen</subject><subject>IMP</subject><subject>liveweight gain</subject><subject>longissimus dorsi</subject><subject>pan-fried pork chops</subject><subject>Pork</subject><subject>raw meat</subject><subject>Sensory analysis</subject><subject>sensory properties</subject><subject>swine</subject><subject>texture</subject><subject>Weight</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkc1u1DAURi0EotPCIwDesUq4_snYWSFUUVqpEgvK2vI414OHJE7tZCqegZfG0QxsWXnh8_n6foeQNwxqBmz74VAPaOfsQs0BdA2qBsGekQ3TSlSSCf2cbEBAWzEl4YJc5nwAACa4fkkuOIetaFu-Ib9venuMS6IdHrGP04DjTMNIp5h-1vRu9P2Co0MaPfVnckrolpRjoi6Wq3FOdg5xzGusj-M-5ByGJdMuphyoT3GgU9hn-hTmH7QL3mNahyT7RNcV6ONi-zAHzK_IC2_7jK_P5xV5uPn8cH1b3X_9cnf96b5yQuu50s7and9u3Y5L1XLRSKu486Ba2zSNbqATsvPKOi6ERL6V0lopNHQetRAorsj707NTio8L5tkMITvseztiXLJpgWtQUqpCNifSpZhzQm-mFAabfhkGZrVgDuZswawWDChTLJTc2_OEZTdg9y_1t_YCvDsB3kZj9ylk8_0bL3aANQ1oLQvx8URgKeIYMJkyZDXRhVL_bLoY_vOJPxQJqC0</recordid><startdate>2009</startdate><enddate>2009</enddate><creator>Meinert, Lene</creator><creator>Tikk, Kaja</creator><creator>Tikk, Meelis</creator><creator>Brockhoff, Per B.</creator><creator>Bredie, Wender L.P.</creator><creator>Bjergegaard, Charlotte</creator><creator>Aaslyng, Margit D.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><scope>FBQ</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>2009</creationdate><title>Flavour development in pork. 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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.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>22063992</pmid><doi>10.1016/j.meatsci.2008.07.031</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2009, Vol.81 (1), p.255-262 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_902807447 |
| source | Elsevier ScienceDirect Journals Complete |
| subjects | Ageing Carbohydrates Fasting Feed feeding level flavor flavor compounds flavor precursors Flavour precursor fried foods Gender Glycogen IMP liveweight gain longissimus dorsi pan-fried pork chops Pork raw meat Sensory analysis sensory properties swine texture Weight |
| title | Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities |
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