Tikk, Kaja
- Aarhus University
Abstract
Flavour development and overall eating quality of pork semimembranosus were investigated with regard to different raw meat qualities (feeding/fasting strategy; control/low glycogen level, gender; castrate/female, slaughter live-weight; 84 kg/110 kg) combined with frying temperature (150 degrees C/240 degrees C). It was further investigated whether the precursor levels of glycogen, IMP, inosine, and hypoxanthine in the raw meat were correlated to the raw meat quality and fried/grilled attributes. Pork schnitzels were fried on a pan (155 degrees C) or grill-pan (240-250 degrees C) to a core temperature of 70 degrees C. Frying temperature was the one factor with greatest influence on the sensory attributes, and pan-grilled schnitzels had significantly higher scores in fried/grilled attributes regardless of meat quality compared to pan-fried schnitzels. Texture was not appreciably influenced by any treatment. There was no correlation between precursor levels and raw meat qualities or fried sensory attributes. Gender and slaughter live-weight had no pronounced influence on flavour and overall eating quality. (C) 2008 Published by Elsevier Ltd.
Keywords
pork; flavour; frying temperature; sensory analysis; gender; slaughter live-weight; glycogen; IMP; hypoxanthine; inosine
Published in
Meat Science
2008, volume: 80, number: 2, pages: 249-258
Publisher: ELSEVIER SCI LTD
SLU Authors
Tikk, Meelis
UKÄ Subject classification
Food Science
Animal and Dairy Science
Veterinary Science
Publication identifier
- DOI: https://doi.org/10.1016/j.meatsci.2007.11.029
Permanent link to this page (URI)
https://res.slu.se/id/publ/20467