Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

Meinert, Lene; Tikk, Kaja; Tikk, Meelis; Brockhoff, Per B.; Bejerholm, Camilla; Aaslyng, Margit Dall

doi:10.1016/j.meatsci.2007.11.029

Cited by 16 publications

(9 citation statements)

References 19 publications

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“…Meinert similarly claimed that temperature would affect the degradation of nucleotides ( Meinert et al, 2008). In this current study, it is presumed that high temperature inhibited the enzyme activity to degrade AMP, thus reducing the production of AMP in groups BB and SB.…”

Section: Nucleotides Analysismentioning

confidence: 56%

“…Gorbatov's research suggested that different nucleotides have different levels of thermal stability ( Gorbatov & Lyaskovskaya, ) , resulting in different degree of thermal degradation and consequently, differences in their cooked content. Meinert similarly claimed that temperature would affect the degradation of nucleotides ( Meinert et al, ) . In this current study, it is presumed that high temperature inhibited the enzyme activity to degrade AMP, thus reducing the production of AMP in groups BB and SB.…”

Section: Resultsmentioning

confidence: 99%

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Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

Shi

Wang

et al. 2020

Food Science & Nutrition

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The effect of heating medium (with water and steam) and initial temperature of heating medium (cold and boiling) on the taste quality and sensory properties of Portunus trituberculatus was investigated. Nonvolatile taste active components in the meat and gonad of crabs cooked under four different methods were detected and compared. Sensory evaluation and electronic tongue assessment were also conducted. Sensory evaluation and electronic tongue indicated that taste quality was different under four cooking methods. The results showed that steaming cooking preserved more water‐soluble substances as compared with boiling cooking, especially cooking began with boiling water. It is noteworthy that the umami intensity in gonad cooked from boiling water was stronger, either steaming or boiling. Therefore, this study can provide a theoretical basis and suggest the dynamic chemical changes of different organs during heating process need to be further studied.

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Section: Nucleotides Analysismentioning

confidence: 56%

Section: Resultsmentioning

confidence: 99%

Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

Shi

Wang

et al. 2020

Food Science & Nutrition

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“…Increasing the cooking temperature for pork m. semimembranosus from pan frying at 155°C to grilling at 240-250°C increased the meat flavour independently of the raw meat quality (Meinert et al, 2008). However, it has also been shown that pork loin from pigs with a high carcass weight had a more intense roasted meat flavour than pork loin from pigs with a low carcass weight, though only when fried as steaks on a pan, while no differences were detected when the loins were cooked in an oven (Bejerholm & Aaslyng, 2004).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Meat flavour in pork and beef – From animal to meal

2017

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“…Flavor is mainly generated by the degradation of lipids, proteins, and carbohydrates during meat storage or processing (Meinert et al, 2008;Wettasinghe, Vasanthan, Temelli, & Swallow, 2001). The creation of off-flavor during meat storage is the result of the slow process of lipid oxidation and the degradation of proteins and amino acids.…”

Section: Introductionmentioning

confidence: 99%

Differentiation of chill‐stored and frozen pork necks using electronic nose with ultra‐fast gas chromatography

Górska‐Horczyczak

Wojtasik‐Kalinowska

Guzek

et al. 2017

J Food Process Engineering

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The purpose of this study was to determine the possibility of differentiating chill‐stored and frozen pork necks with a technique of electronic nose (E‐nose) based on ultra‐fast gas chromatography (UFGC). Tests were carried out on pork necks from six pigs obtained from a breeding farm with Pork Quality System (PQS) implemented. The volatile organic compounds (VOC) of the meat samples with 1, 4, and 7 days of chill storage and samples with 5 months of frozen storage were investigated. Principal components analysis (PCA) showed differences in the volatile organic compounds profiles. Discriminant factor analysis (DFA) model was developed to identify the freshness of the meat samples. Results showed that using E‐nose Heracles II allowed effective recognition of chilled and frozen pork meats. Significant differences were found between VOC profiles. In practice, this technique could be applied to the meat industry for a rapid, cheap, and reliable assessment of meat freshness. Practical applications Investigation of methods for differentiation of chill‐stored and frozen pork necks is of significance for quality and safety maintenance. The current study developed a technique of electronic nose (E‐nose) based on ultra‐fast gas chromatography (UFGC) for recognizing the freshness difference of these meat products. Results showed that the technique allowed for effective recognition of chilled and frozen pork meats. In practice, this technique could be applied to the meat industry for a rapid, cheap, and reliable assessment of meat freshness.

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Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

Cited by 16 publications

References 19 publications

Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

Meat flavour in pork and beef – From animal to meal

Differentiation of chill‐stored and frozen pork necks using electronic nose with ultra‐fast gas chromatography

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