Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

Abstract

Objective The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. Methods Pork carcasses with varying in QG: 1+ (QG1+, n = 10), 1 (QG1, n = 10) and 2 (QG2, n = 10), were used to evaluate the relationship between carcass QG and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results Pork meat of higher QG (QG1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower QG groups. The sensory evaluation results (flavor, juiciness, tenderness, and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r = 0.987), C18:1n-9 level (r = 1.000) but negatively correlated to the fat content (r = −0.949), and flavor (r = −0.870), juiciness (r = −0.861), tenderness (r = −0.862) and acceptability (r = −0.815) scores. Conclusion The pork with higher QG had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher QGs should be considered in order to satisfy the consumer’s expectation.

A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

“…Based on their chemical families, these compounds were classified into the follow ing classes: aldehydes (17), alcohols (8), pyrazines (5), sulfur containing compounds (5), furans (2), and hydrocarbons (11). Aldehydes were the most predominant class found in this study, which agrees well with the finding of Kim et al [35] and Ba et al [25]. Previous studies have reported that alde hydes associated with green, fatty and fruity odor notes at very low odor detection threshold are important in the develop ment of flavor characteristics cooked meat [34,36].…”

“…No statistical differences occurred among the SV, SV+OV and SV+TC for all the compounds (p>0.05). In general, most of these sulfurcontaining com pounds have been reported for cooked meats [25,40]. The ageing apparently had a minor effect on the sulfurcontaining compounds; 2thiophen methanol increased in its amount, and 3phenyl thiophene decreased in its amount in the sam ples treated with the SV+TC and SV+OV, respectively after 14 d ageing (p<0.05).…”

“…The alcohols were the third most predominant class of volatiles, with 8 compounds were found in the samples at 0 and 14 d ageing. Most of these alcohols have been identified and re ported for cooked meats in literature [25,34,40]. Results showed that only 1octen3ol (the product of C18:2n6 oxidation) showed statistical difference among the treatments, with its higher amount being found in the samples treated with SV+ OV or SV+TC compared to those just sous vide cooked (p< 0.05).…”

“…Volatiles were separated on a DB5MS capillary column (30 m×0.25 mm i.d.×0.25 μm film thickness, Agilent J & W Scientific, Model No.1225532, Folsom, CA, USA). The GC/MS conditions set were same as those by Ba et al [25]. Compounds were identified by com paring their mass spectra with those already present in the Wiley registry of mass spectral data (Agilent Technologies, USA) and by comparing their retention times with those of external standards.…”

Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades

“…The carcass grading, therefore, is an important step and is the basis to determine the final market price for each finishing pig. Till now, there have been several studies assessing the effects of QG on the pork meat quality ( Van Ba et al, 2019 ), however, these authors usually used the LD muscles as the representative samples in their studies. Though the belly and shoulder butt are considered as the most economically important and preferable pork cuts, no studies were conducted to investigate whether the QG affects their technological and eating qualities.…”