Flavour development in pork: influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

Research output: Contribution to journalJournal articleResearchpeer-review

  • Lene Meinert
  • Kaja Tikk
  • Meelis Tikk
  • Per B. Brockhoff
  • Bredie, Wender
  • Charlotte Bjergegaard
  • Margit D. Aaslyng
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.
Original languageEnglish
JournalMeat Science
Issue number1
Pages (from-to)255-262
Number of pages8
Publication statusPublished - 2009

ID: 8752146