The influence of slaughter weight on the stability of pork sides in frozen storage

Bailey, C. H.; Cutting, C. L.; Enser, M.; Rhodes, D. N.

doi:10.1002/jsfa.2740241020

Cited by 23 publications

(5 citation statements)

References 2 publications

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“…Thus, a longer period to reach a certain PV generally indicates a better antioxidant activity for the additive under examination. Bailey et al (1973) have used PV for evaluation of pork fat quality during frozen storage, and the oxidative state of beef muscle tissues during a 10-week storage at -10°C was reported by Owen et al (1975). Jeremiah (1980) reported the keeping quality of frozen pork samples in different packaging materials.…”

Section: Peroxide Valuementioning

confidence: 93%

Assessment of lipid oxidation and off-flavour development in meat and meat products

Shahidi¹

1994

Flavor of Meat and Meat Products

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Section: Peroxide Valuementioning

confidence: 93%

Assessment of lipid oxidation and off-flavour development in meat and meat products

Shahidi¹

1994

Flavor of Meat and Meat Products

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“…(109) The amount and physical state of intermuscular fat also affects many sensory quality traits of dry-cured hams such as appearance, flavour, colour, the dry-curing process, rancidity development and cohesiveness of the cut. (110,111) Free fatty acids occur in low amounts in fresh meat products but rise sharply during the dry-curing process. (16) The free fatty acid content of the finished product differs according to the composition of the raw material and the technology used.…”

Section: Cooked and Uncooked Cured Whole Muscle Meat Productsmentioning

confidence: 99%

Significance of Porcine Fat Quality in Meat Technology: A Review

Hugo

Roodt

2007

Food Reviews International

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Pork is the most important meat product globally. The aim of this review was to assess whether fat quality of pork is important in meat processing. Good quality backfat can be defined as firm and white. Problems associated with the use of poor fat quality (soft fat) in meat products were found to be insufficient drying, oily appearance, rancidity development, seperation between muscle, and adipose tissue on cutting. Criteria were set for good quality fat, in terms of physical properties and fatty acid composition. It was proposed that measurement of physical and chemical fat quality properties could serve as a guideline to assess good quality fat. Factors responsible for influencing fat quality were identified as backfat thickness, breed or race, age, slaughter weight, gender, growth promotors, diet, rearing conditions, and environmental temperature. We considered the influence of fat quality on the technological properties of fresh meat, raw fermented and cured sausages, cooked and uncooked cured, whole muscle meat products, and cooked and emulsion-type sausages. We concluded that saturated fats are needed to manufacture good quality products and that better technological properties of fat are thus associated with poorer health properties.

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“…Generally, meat containing soft fat (unsaturated fat) may show quality defects (i.e., oily appeared, rancidity development, etc.) whereas meat with a more saturated fatty acid (SFA) profile results more suitable for meat processing industry . However, the technological and nutritional qualities of the meat are inversely related.…”

Section: Introductionmentioning

confidence: 99%

Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico‐chemical, microbiological and sensorial characteristics

Branciari¹,

Balzano

Pacetti

et al. 2016

Euro J Lipid Sci & Tech

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It has been reported that conjugated linoleic acid (CLA) isomers are considered particularly beneficial to human health and affect the technological properties of pork meat products such as salami. The objective of this study was to evaluate the effect of 0.5% CLA supplementation of heavy pig diets on the chemical composition, total fatty acids (FA), oxidative stability, sensory and microbial properties of Ciauscolo and Fabriano salami. The incorporation of CLA into the diet did not modify the chemical, microbial or sensory descriptive analysis of the salami. The CLA dietary supplementation changed the proportions of FA, in particular leading to an increase in the proportion of saturated fatty acids and CLA in both Ciauscolo and Fabriano salami. The results of consumer testing showed a higher degree of liking by consumers when the CLA sample was accompanied by product information, demonstrating the strong influence of the label on consumer perception. The interesting finding was the increase in the oxidative stability of the salami at the end of ripening. This confirms the hypothesis that CLA can affect the saturated and monounsaturated fatty acids/monounsaturated FA ratio in meat products and possesses antioxidative properties that can be transferred, through dietary supplementation, to salami.Practical applications: Feeding a 0.5% CLA diet to finisher pigs resulted in changes in the proportions of FA and enhanced the oxidative stability of salami but did not modify the sensory properties of the products. More research is needed to find the right inclusion level of CLA to be considered optimal from the point of view of producing a high quality product with superior organoleptical, technological and potential health-related properties.

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The influence of slaughter weight on the stability of pork sides in frozen storage

Cited by 23 publications

References 2 publications

Assessment of lipid oxidation and off-flavour development in meat and meat products

Assessment of lipid oxidation and off-flavour development in meat and meat products

Significance of Porcine Fat Quality in Meat Technology: A Review

Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico‐chemical, microbiological and sensorial characteristics

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