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

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

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    Flavour development and overall eating quality of pork semimembranosus were investigated with regard to different raw meat qualities (feeding/fasting strategy; control/low glycogen level, gender; castrate/female, slaughter live-weight; 84 kg/110 kg) combined with frying temperature (150 degrees C/240 degrees C). It was further investigated whether the precursor levels of glycogen, IMP, inosine, and hypoxanthine in the raw meat were correlated to the raw meat quality and fried/grilled attributes. Pork schnitzels were fried on a pan (155 degrees C) or grill-pan (240-250 degrees C) to a core temperature of 70 degrees C. Frying temperature was the one factor with greatest influence on the sensory attributes, and pan-grilled schnitzels had significantly higher scores in fried/grilled attributes regardless of meat quality compared to pan-fried schnitzels. Texture was not appreciably influenced by any treatment. There was no correlation between precursor levels and raw meat qualities or fried sensory attributes. Gender and slaughter live-weight had no pronounced influence on flavour and overall eating quality.
    Original languageEnglish
    JournalMeat Science
    Volume80
    Issue number2
    Pages (from-to)249-258
    ISSN0309-1740
    DOIs
    Publication statusPublished - 2008

    Keywords

    • IMP
    • inosine
    • sensory analysis
    • glycogen
    • pork
    • gender
    • frying temperature
    • hypoxanthine
    • flavour
    • slaughter live-weight

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