The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms

Gagaoua, Mohammed; Suman, Surendranath P.; Purslow, Peter P.; Lebret, Bénédicte

doi:10.1016/j.meatsci.2023.109340

Cited by 13 publications

(9 citation statements)

References 138 publications

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“…Besides IMF and visual appearance, pH, color, and fatty acid composition are the other main sources of sensory differentiation in pork [55][56][57] . The most remarkable effect of LEPR on these traits was on fatty acid composition, particularly increasing SFA.…”

Section: Discussionmentioning

confidence: 99%

Impact of the leptin receptor gene on pig performance and quality traits

Suárez-Mesa,

Ros-Freixedes,

Pena

et al. 2024

Sci Rep

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The recessive T allele of the missense polymorphism rs709596309 C > T of the leptin receptor gene is associated with intramuscular fat. However, its overall impact on pork production is still partial. In this work, we investigated the all-round effects of the TT genotype on lean growth efficiency and carcass, meat and fat quality using data from an experiment that compared the performance of 48 TT and 48 C– (24 CT and 24 CC) Duroc barrows. The TT pigs were less efficient for lean growth than the C– pigs. Although heavier, their carcasses had less lean content, were shorter and had lighter loins. Apart from increasing marbling and saturated fatty acid content, changes caused by the TT genotype in meat and fat quality are likely not enough to be perceived by consumers. The effect on visual marbling score exceeded that on intramuscular fat content, which suggests a direct influence of the T allele on the pattern of fat distribution in muscle. With current low-protein diets, the T allele is expected to be cost-effective only in niche markets where a very high level of marbling is critical.

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Section: Discussionmentioning

confidence: 99%

Impact of the leptin receptor gene on pig performance and quality traits

Suárez-Mesa,

Ros-Freixedes,

Pena

et al. 2024

Sci Rep

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“…Specifically, it is reported that fermented broccoli stem and leaf residue could increase the brightness and yellowness of the longissimus dorsal muscle (Hong et al, 2023). Meanwhile, color is also closely related to the antioxidant capacity, pH, and muscle fiber type; Within a certain range, pork pH was positively correlated with meat color scores (Gagaoua et al, 2023); It is also reported that fermented defatted rice bran significantly increased serum total antioxidant capacity, superoxide dismutase and catalase activities, and decreased serum malondialdehyde content (Su et al, 2022). Tenderness and water-holding capacity are related to pH and IMF content (Bai et al, 2023); pork flavor substances mainly include fatty acids, inosinate, flavor amino acids, and umami peptides, which are significantly related to the pork quality (López-Martínez et al, 2023).…”

Section: Key Factors Influencing Pork Quality and Its Formationmentioning

confidence: 99%

Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

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With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high‐quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by‐products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high‐quality pork.

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“…Cooking processes in both industry and the household have an influence on meat color, which directly influences purchasing desire [23,24]. The color change in meat products during cooking mainly depends on the thermal denaturation of myoglobin.…”

Section: Colormentioning

confidence: 99%

Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes

Wang,

Nie,

Zhang

et al. 2023

Foods

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Volatile compounds and physicochemical properties of meat are significantly changed by cooking processes. This study explored the influence of different stir-frying temperatures and times on the dynamic changes of the physicochemical characteristics and volatiles of pork tenderloin and determined the correlation between them. Results showed that time played more of a role than temperature. At the same temperature, the water content decreased (p < 0.05) and the cooking loss increased (p < 0.05) with stir-frying time extending. The L* value and the b* value showed first an increasing and then decreasing trend (p < 0.05), while the a* value significantly increased (p < 0.05). The higher the cooking temperature of sample, the faster the indexes changed. In stir-fried samples, 50 volatiles were identified. Correlation analysis showed that among the quality attributes, b* value and water content had the strongest impact on volatiles. The water content was negatively correlated with most of the compounds attributed to the desired aroma of stir-fried samples, while the correlation between the b* value and these volatiles was positive. Hence, changes in the types and contents of volatiles in stir-fried pork tenderloin could be predicted by detection of b* value and water content.

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The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms

Cited by 13 publications

References 138 publications

Impact of the leptin receptor gene on pig performance and quality traits

Impact of the leptin receptor gene on pig performance and quality traits

Research progress of probiotics and fermented feed effects on pork quality

Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes

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