Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking method

Channon, H. A.; D’Souza, D.N.; Dunshea, Frank R.

doi:10.1016/j.meatsci.2016.06.011

Cited by 33 publications

(17 citation statements)

References 58 publications

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“…This correlation was explained by greater water extrusion due to collagen shrinkage during thermal treatment [ 72 ]. The consequences of poor WHC are low cooking yields and dry meat (i.e., low juiciness), which are also often reported for EM [ 73 , 74 , 75 ].…”

Section: Fat and Meat Qualitymentioning

confidence: 99%

“…The differences may be quite notable (i.e., EM exhibited 20–25% higher shear force than SC in some studies [ 22 , 52 ]. Similarly, sensory studies indicate EM meat as tougher, drier and less juicy compared to either IC or SC [ 73 , 74 , 75 ]. As to the reports, the IC are mainly positioned intermediately between EM and SC.…”

Section: Fat and Meat Qualitymentioning

confidence: 99%

“…Overall, 7 days of ageing notably improved meat tenderness regardless of the sex category. A subsequent study of Channon et al [ 75 ] investigated the possibility to optimize the acceptability of meat from different of sex categories in relation to cooking methods and selection of pork cuts, concluding that cooking at lower temperatures (i.e., 70 °C vs. 75 °C) and for a shorter time significantly improved meat acceptability (including tenderness). Selection of different pork cuts may present an additional improvement (i.e., shoulder was indicated better than ham or loin muscles).…”

Section: Fat and Meat Qualitymentioning

confidence: 99%

“…Applying specific rearing methods like restriction–realimentation and different protein/energy ratios, but these may be problematic in regard to EM performance [ 86 ]. Other strategies include prolonged storage (ageing up to one week), selection of favorable cuts (shoulder better than leg or loin parts) and optimizing cooking procedures (preparation at lower temperatures and shorter time) [ 75 , 81 ].…”

Section: Figurementioning

confidence: 99%

See 3 more Smart Citations

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

Škrlep

Tomašević

Mörlein

et al. 2020

Animals

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Due to the strong public initiative in Europe and increased regulator focus to mitigate pain, surgical castration of pigs is being gradually abandoned, while the importance of other sex categories like entire males (EM) and immunocastrates (IC) increases. Although beneficial for animal welfare and economics, their use also brings forward several quality problems. Besides the occurrence of boar taint in EM, these include excessive carcass leanness, softer fat, meat color and pH deviations, inferior water holding capacity and increased meat toughness. In this paper, the raw material differences between the male sex categories and their influence on product quality are reviewed, and possible solutions are presented. Using EM for dried or thermally processed products may result in lower processing yields and inferior sensory quality, which may partially be prevented by applying specific processing adaptations. Immunocastration is a viable solution, especially when prolonging the vaccination to slaughter interval. Low to medium levels of boar taint can be effectively managed in most of the meat products, applying procedures like cooking, microbial inoculation or masking (by spices and especially smoking), while highly tainted material can be valorized only by combining various methods and/or with dilution of the tainted meat.

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Section: Fat and Meat Qualitymentioning

confidence: 99%

Section: Fat and Meat Qualitymentioning

confidence: 99%

Section: Fat and Meat Qualitymentioning

confidence: 99%

Section: Figurementioning

confidence: 99%

See 2 more Smart Citations

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

Škrlep

Tomašević

Mörlein

et al. 2020

Animals

View full text Add to dashboard Cite

show abstract

“…The incidence of pigs that are heterozygote for the halothane gene is now low in the Australian commercial slaughter pig population, as a consequence of the removal of homozygous recessive animals from nucleus herds, to overcome pork quality issues associated with pale, soft, and exudative pork (PSE; Channon and Warner 2011 ). While it may be that the halothane gene may no longer be playing a significant role, further understanding of the biochemical mechanisms that are contributing to the low ultimate pH of Australian pork that has more recently been observed ( Jose et al, 2013 ; Channon et al, 2016a ) is needed to optimize pork eating quality. In relation to the loin muscle, it may be that selection for growth rate, reduced subcutaneous fat content and increased lean meat deposition resulted in a higher proportion of predominantly glycolytic type IIB fibers and higher concentrations of glycogen in resting muscle (together with reduced intramuscular fat levels).…”

Section: Resultsmentioning

confidence: 99%

Quantifying production, processing and post-slaughter effects on pork eating quality using random effects meta-regression1

Channon

D’Souza

Dunshea

2017

Translational Animal Science

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Random effects meta-regression techniques, analyzed using a restricted maximum likelihood (REML) approach, was used to determine the influence of various factors that may be experienced or imposed on pigs, carcases and pork on pork eating quality attributes and shear force of the M. longissimus dorsi (loin). This was done to inform the development of a pathway based eating quality system for pork. Estimated means of explanatory variables were obtained for those pathway factors where sufficient published studies met the criteria for inclusion in the analysis. Due to a lack of data for interactions between factors investigated, only single factors were included as fixed terms in the REML models. This analysis identified that moisture infusion (P < 0.001), ageing for more than 2 d post-slaughter (P = 0.006) and tenderstretching (P = 0.006) each resulted in significant improvements in tenderness. Cooking loins to an endpoint temperature of ≥ 80°C negatively impacted both tenderness (P = 0.022) and juiciness (P < 0.001) scores compared with 70 to 74°C. It was not possible to develop algorithms to reliably estimate the effects of multiple factors on pork eating quality attributes to a cuts-based level due to limited studies reporting data for treatment interactions.

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Spiced-marinating injection brine effect on the entire pork quality

Zapata,

Egea,

Peñaranda

et al. 2024

Eur Food Res Technol

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Searching for new alternatives to commercialize pork from entire male pigs that could be affected by a boar taint sensory defect would be adequate. In this study, two different marinade mixtures (additives, salt, white wine plus different spices for mixture 1 and 2) were injected into pork loin pieces from castrated (C1 and C2) and entire male pigs (E1 and E2) with a high boar taint level (5.51 µg.g−1 AND and 0.73 µg.g−1 SKA) to evaluate their effect on the physicochemical and sensory quality of pork, and to assess their boar taint masking properties. To achieve this, physicochemical and sensory analyses with trained panellists were carried out. Marinated meat showed some differences in colour and a reduction in cooking losses. Mixture 2 achieved the best boar taint masking effect, due to spices content mainly nutmeg and ginger, and other ingredients such as white wine. In conclusion, marinating pork from entire male pigs can contribute to achieving an acceptable quality standard.

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Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking method

Cited by 33 publications

References 58 publications

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

Quantifying production, processing and post-slaughter effects on pork eating quality using random effects meta-regression1

Spiced-marinating injection brine effect on the entire pork quality

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