Abstract
AbstractStudies were made of carbonyl compounds and the flavour components of two types of uncomminuted pork products, loin and neck, manufactured by three technologies: I. brine curing; 11. dry curing, and 111. dry curing using 0.6 % honey. Meat flavour was evaluated by a trained panel by the method of sensory profiles, using a 5 point scale. A considerable increase was found in the contents of total carbonyl compounds in the meat products manufactured by technology II, and particularly by technology III. The difference in mono‐carbonyl compounds and ketoglycerides was insignificant. The data from the sensory analysis indicated a more intensive flavour in the latter meat products, which was particularly marked in the those made of loin.
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