Flavour development in pork: influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Flavour development in pork : influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities. / Meinert, Lene; Tikk, Kaja; Tikk, Meelis; Brockhoff, Per B.; Bredie, Wender Laurentius Petrus; Bjergegaard, Charlotte; Aaslyng, Margit D.

In: Meat Science, Vol. 81, No. 1, 2009, p. 255-262.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Meinert, L, Tikk, K, Tikk, M, Brockhoff, PB, Bredie, WLP, Bjergegaard, C & Aaslyng, MD 2009, 'Flavour development in pork: influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities', Meat Science, vol. 81, no. 1, pp. 255-262. https://doi.org/10.1016/j.meatsci.2008.07.031

APA

Meinert, L., Tikk, K., Tikk, M., Brockhoff, P. B., Bredie, W. L. P., Bjergegaard, C., & Aaslyng, M. D. (2009). Flavour development in pork: influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities. Meat Science, 81(1), 255-262. https://doi.org/10.1016/j.meatsci.2008.07.031

Vancouver

Meinert L, Tikk K, Tikk M, Brockhoff PB, Bredie WLP, Bjergegaard C et al. Flavour development in pork: influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities. Meat Science. 2009;81(1):255-262. https://doi.org/10.1016/j.meatsci.2008.07.031

Author

Meinert, Lene ; Tikk, Kaja ; Tikk, Meelis ; Brockhoff, Per B. ; Bredie, Wender Laurentius Petrus ; Bjergegaard, Charlotte ; Aaslyng, Margit D. / Flavour development in pork : influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities. In: Meat Science. 2009 ; Vol. 81, No. 1. pp. 255-262.

Bibtex

@article{685ac970baff11ddae57000ea68e967b,
title = "Flavour development in pork: influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities",
abstract = "Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and 15 days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs. low glycogen concentration), slaughter live-weight (84 kg vs. 110 kg), and gender (female vs. castrate). The flavour development was investigated for possible correlation with the concentrations of selected individual flavour precursors present in the raw meat: monosaccharides, IMP and degradation products, fatty acids, lactate and thiamine. Differences in precursor concentrations between the raw meat qualities were observed with feeding/fasting and ageing as the main factors with the largest influence of all experimental factors. However, the concentrations of the precursors could not explain the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small.",
author = "Lene Meinert and Kaja Tikk and Meelis Tikk and Brockhoff, {Per B.} and Bredie, {Wender Laurentius Petrus} and Charlotte Bjergegaard and Aaslyng, {Margit D.}",
year = "2009",
doi = "10.1016/j.meatsci.2008.07.031",
language = "English",
volume = "81",
pages = "255--262",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "1",

}

RIS

TY - JOUR

T1 - Flavour development in pork

T2 - influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

AU - Meinert, Lene

AU - Tikk, Kaja

AU - Tikk, Meelis

AU - Brockhoff, Per B.

AU - Bredie, Wender Laurentius Petrus

AU - Bjergegaard, Charlotte

AU - Aaslyng, Margit D.

PY - 2009

Y1 - 2009

N2 - Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and 15 days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs. low glycogen concentration), slaughter live-weight (84 kg vs. 110 kg), and gender (female vs. castrate). The flavour development was investigated for possible correlation with the concentrations of selected individual flavour precursors present in the raw meat: monosaccharides, IMP and degradation products, fatty acids, lactate and thiamine. Differences in precursor concentrations between the raw meat qualities were observed with feeding/fasting and ageing as the main factors with the largest influence of all experimental factors. However, the concentrations of the precursors could not explain the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small.

AB - Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and 15 days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs. low glycogen concentration), slaughter live-weight (84 kg vs. 110 kg), and gender (female vs. castrate). The flavour development was investigated for possible correlation with the concentrations of selected individual flavour precursors present in the raw meat: monosaccharides, IMP and degradation products, fatty acids, lactate and thiamine. Differences in precursor concentrations between the raw meat qualities were observed with feeding/fasting and ageing as the main factors with the largest influence of all experimental factors. However, the concentrations of the precursors could not explain the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small.

U2 - 10.1016/j.meatsci.2008.07.031

DO - 10.1016/j.meatsci.2008.07.031

M3 - Journal article

C2 - 22063992

VL - 81

SP - 255

EP - 262

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 1

ER -

ID: 8752146