Pork Flavor Research Articles

Millennial’s Perception of Beef, Pork and Chicken Flavor

Millennial’s Perception of Beef, Pork and Chicken Flavor

Journal of Bioprocessing & Biotechniques

In the test to select hybrid F1generation of wild boar (wild boar A¢Â™Â‚ × BAM A¢Â™Â€), local pig breeds (BAM and HZP) and YOK were adopted single factor experimental design, under the same nutrient levels, production performance, slaughter performance and meat quality characteristics of different varieties of pigs were studied. The results showed that a daily gain of F1 and BAM were significantly lower than YOK (P<0.05), while daily gain of HZP was significantly lower than another groups (P<0.01), and YOK fed remuneration and lean meat were the highest. Slaughter rate, carcass length, pH, water loss rate, storage loss and muscle fiber diameter of HZP were relatively lower, but meat score and marble texture were relatively higher. From AA and FA contents of the muscle, the pig's main UAA content of HZP was 23.91 g, accounting for 34.50% of the total AA contents, second only to the F1 hybrid, and the content of UFA was the highest, and UFA/SFA was 1.30. Compared with another breeds of pigs, HZP had good meat quality, The compounds which may contribute to the flavor of pork were 3-methyl-1-butanol, 1-nonanal, Octanal, Hexanal, 2-pentyl-furan, 1-penten-3-one, N-morpholinomethyl-isopropyl-sulfide, Methyl butyrate and (E,E)-2,4-decadienal. In conclusion, the volatile compounds in pork belong to several classes and the highest relative amount of volatile compounds was found in BAM.

Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

Lipase was used to hydrolyse the lard, and four pork flavours (PFs) were prepared through Maillard reaction using different enzyme-treated lards. Volatile compounds and free fatty acids of lard, and volatile compounds of PFs were analysed by GC–MS. The results showed that the total free fatty acids (FFAs) were 89.40%, 85.80% and 89.92% lower in lard control compared with three different enzyme-treated lards (S1, S2 and S3), respectively. Analysis of volatiles of PFs indicated that the effect of lard with moderate lipase treatment on Maillard reaction was more prominent than that of others. The results of descriptive sensory analysis confirmed that PF3 from S3 had the strongest porky, meaty and odour-tenacity. The relationship between FFAs in lard and volatile compounds and sensory attributes of the PFs showed that 9c-C18:1 oleic acid, 9t-C18:1 elaidic acid, 10c-C17:1 heptadecenoic acid, 9c,12c-C18:2 linoleic, C18:0 stearic and 9c-C16:1 palmitoleic might be pork flavour precursors which were present at highest concentrations in lipase MER “Amano” pretreated lard.

Estimating the impact of various pathway parameters on tenderness, flavour and juiciness of pork using Monte Carlo simulation methods

Monte Carlo simulation was investigated as a potential methodology to estimate sensory tenderness, flavour and juiciness scores of pork following the implementation of key pathway interventions known to influence eating quality. Correction factors were established using mean data from published studies investigating key production, processing and cooking parameters. Probability distributions of correction factors were developed for single pathway parameters only, due to lack of interaction data. Except for moisture infusion, ageing period, aitchbone hanging and cooking pork to an internal temperature of >74°C, only small shifts in the mean of the probability distributions of correction factors were observed for the majority of pathway parameters investigated in this study. Output distributions of sensory scores, generated from Monte Carlo simulations of input distributions of correction factors and for individual pigs, indicated that this methodology may be useful in estimating both the shift and variability in pork eating traits when different pathway interventions are applied.

Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat

The study compared the chemical and sensory characteristics and consumer preference of a semi-dried, cured meat product, cabanossi, produced with warthog meat and with domestic pork. The warthog and pork cabanossi had similar total moisture (59.0%±2.07 and 54.3%±1.26) and protein (26.3%±2.20 and 24.2%±2.15) contents, while the warthog cabanossi was lower in total fat content (6.9%±1.01) compared to pork cabanossi (13.7%±1.77, P=0.007). Descriptive sensory analysis found that the warthog cabanossi appeared darker red (P=0.001) and less fatty (P=0.001), while the pork cabanossi had a higher overall pork flavour (P=0.001). There were no differences in consumer preference of the appearance and taste between the two types of cabanossi, while the majority of consumers (91%) supported the use of game meat in meat products. The study concluded that warthog meat can be used in processed products without compromising the associated technical or organoleptic properties.

Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork.

This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substances, and volatile basic nitrogen in seasoned pork. Also, the pH values, total lactic acid concentration, lactic acid bacteria count, and the sensory properties (discoloration, flavor, and overall acceptability) of seasoned pork were not significantly affected by adding MH and/or VC. All seasoned pork were rejected by sensory panel when LAB count reached levels of 5-6 Log CFU/g, TLA concentration has been above a level of 3.6-3.9 mg lactic acid/g, and pH values ranged from 5.31-5.51 (15 d). Therefore, the findings showed that spoilage of seasoned pork does not appear to be the result of lipid oxidation, but is caused by lactic acid producing bacteria which result in sour odor.

A comparison of the quality of fresh and frozen pork from immunologically castrated males versus gilts, physical castrates, and entire males

The objective of this study was to compare pork quality and sensory characteristics of pork from gilts, physical castrates, entire males, and immunological castrates. Loins (Longissimus thoracis et lumborum) were collected at harvest, aged for 10days, and subsequently cut into chops and roasts. Two chops and one roast were frozen for a minimum of 14days to a maximum of 30days and chops and roasts from the same loin were evaluated in fresh form. A trained sensory panel evaluated the samples and results showed that gilt pork, physical castrate pork, and immunological castrate pork were similar in terms of boar odor and pork flavor. The evaluated pork quality characteristics showed no differences among sexes except for marbling in the frozen samples (P<0.05). Results suggest that pork from immunologically castrated males is similar to pork from physical castrates in terms of sensory and pork quality characteristics and between fresh and frozen products.

Development of an intact muscle pork flavor lexicon

Development of an intact muscle pork flavor lexicon

Myristic Acid (MA) Promotes Adipogenic Gene Expression and the Differentiation of Porcine Intramuscular Adipocyte Precursor Cells

Intramuscular fat (IMF) content is considered to be a key factor that affects the marbling, tenderness, juiciness and flavor of pork. To investigate the effects of myristic acid (MA) on the differentiation of porcine intramuscular adipocytes, cells were isolated from longissimus dorsi muscle (LDM) and treated with 0, 10, 50 or 100 μmol L−1 MA. The results showed that MA significantly promotes the differentiation of intramuscular adipocytes in a dose-dependent manner. MA also led to a parallel increase in the expression of peroxisome proliferator activated receptor-γ (PPARγ) and adipose-related genes, such as glucose transporter 1 (GLUT1), lipoprotein lipase (LPL), adipocyte fatty acid binding protein 4 (FABP4/aP2), fatty acid translocase (FAT), acetyl-CoA carboxylase α (ACCα), adipose triglyceride lipase (ATGL) and fatty acid synthase (FASN). However, no significant effects of MA were observed on the expression of CAAT enhancer binding protein-α (C/EBPα) or hormone sensitive lipase (HSL). The expression of pyruvate dehydrogenase kinase 4 (PDK4) was increased by MA during the early stages of differentiation (day 1–3). In addition, MA also increased the absolute content of C14 (P<0.001) and saturated fatty acids (SFA) (P<0.05) to varying degrees, but no effects were observed on other fatty acids. These results suggest that MA might be able to enhance the IMF content of pork and increase the accumulation of myristic and myristoleic acid in muscle, which might have beneficial implications for human health.

Effect of gender (gilt and surgically and immunocastrated male) and ractopamine hydrochloride supplementation on growth performance, carcass, and pork quality characteristics of finishing pigs under commercial conditions1

This study evaluated the effects of gender and feeding of ractopamine on growth performance, carcass, and meat quality characteristics of pigs reared under commercial conditions. The study was performed as a randomized complete block design (blocking factor date of start on test) with a 3 × 2 factorial arrangement of treatments: 1) gender [gilt vs. surgical castrate vs. intact males immunocastrated] and 2) ractopamine level (0 vs. 5 g/ton). The study was conducted out over a fixed duration (126 d) from 1 wk after weaning (28 d of age; 8.04 ± 1.31 kg BW) to 154 d of age (111.44 ± 4.67 kg BW) in 3 growth periods: nursery (d 0 to 35 of the study), growing (d 35 to 70), and finishing (d 70 to 126). Ractopamine was fed for the final 28 d of the study (d 98 to 126). Pigs were kept in groups of 10 or 11 in the nursery phase and then moved to the growing-finishing facility where they were kept in groups of 22 to the end of the study. At the end of the growth study, pigs were harvested and carcass and pork quality were evaluated, including consumer evaluation of eating quality. During the nursery, there was no effect of gender (P > 0.05) on G:F, but surgical castrates grew faster (P < 0.05) than intact males and gilts and had greater (P < 0.05) ADFI than intact males. There was no effect of gender (P > 0.05) on ADG in the growing period; however, immunocastrated males had lower ADFI than surgical castrates and greater G:F than surgical castrates and gilts. In finishing, immunocastrated males and surgical castrates had similar ADG but grew faster than gilts; G:F was greater for immunocastrated males than the other genders. Feeding 5 compared to 0 g/ton ractopamine increased ADG and G:F but had no effect (P > 0.05) on carcass yield or fresh meat quality. Carcass yield was lower but percentage lean cut yield was greater for immunocastrated males than for surgical castrates. Longissimus muscle drip loss was greater (P = 0.05) for immunocastrated males than surgical castrates. Gender had no effect (P > 0.05) on consumer panel evaluation. Feeding ractopamine had no effect on pork flavor and tenderness but improved juiciness scores. Odor scores were similar (P > 0.05) for surgical castrates and immunocastrated males that were fed ractopamine. Consumers gave lower liking scores for odor for immunocastrated males than surgical castrates that were not fed ractopamine. This study highlights the feed efficiency and lean cut yield advantage for immunocastrated males compared to surgical castrates and suggests a similar growth response to feeding ractopamine in these genders. Although immunocastrated males had a lower carcass yield and higher drip loss, panelists were not able to detect differences in pork juiciness, flavor, and tenderness when compared to surgical castrate pigs.

Aitchbone hanging and ageing period are additive factors influencing pork eating quality

The effects of abattoir, carcase weight (60 or 80kg HCW), hanging method (Achilles or aitchbone) and ageing period (2 or 7day post-slaughter) on eating quality attributes of pork were investigated in this 3×2×2×2 factorial study. A total of 144 Large White×Landrace female pigs were slaughtered at one of three abattoirs and sides hung from either the Achilles tendon or the aitchbone. After 24h chilling, loin (M. longissimus thoracis et lumborum) and topside (M. semimembranosus) muscles were individually vacuum packaged and aged for 2 or 7days post-slaughter. Consumers (n=852) evaluated eating quality. Neither abattoir nor carcase weight influenced tenderness, flavour or overall liking of pork. Improvements in tenderness, flavour and overall liking were found due to aitchbone hanging (P<0.001) and ageing (P<0.001) for 7days compared with Achilles-hung carcases and pork aged for 2days, respectively. This study demonstrated that aitchbone hanging and 7day ageing can improve eating quality, but these effects were additive as the interaction term was not significant.

Investigation of Testosterone, Androstenone, and Estradiol Metabolism in HepG2 Cells and Primary Culture Pig Hepatocytes and Their Effects on 17βHSD7 Gene Expression

Steroid metabolism is important in various species. The accumulation of androgen metabolite, androstenone, in pig adipose tissue is negatively associated with pork flavor, odour and makes the meat unfit for human consumption. The 17β-hydroxysteroid dehydrogenase type 7 (17βHSD7) expressed abundantly in porcine liver, and it was previously suggested to be associated with androstenone levels. Understanding the enzymes and metabolic pathways responsible for androstenone as well as other steroids metabolism is important for improving the meat quality. At the same time, metabolism of steroids is known to be species- and tissue-specific. Therefore it is important to investigate between-species variations in the hepatic steroid metabolism and to elucidate the role of 17βHSD7 in this process. Here we used an effective methodological approach, liquid chromatography coupled with mass spectrometry, to investigate species-specific metabolism of androstenone, testosterone and beta-estradiol in HepG2 cell line, and pig cultured hepatocytes. Species- and concentration-depended effect of steroids on 17βHSD7 gene expression was also investigated. It was demonstrated that the investigated steroids can regulate the 17βHSD7 gene expression in HepG2 and primary cultured porcine hepatocytes in a concentration-dependent and species-dependent pattern. Investigation of steroid metabolites demonstrated that androstenone formed a 3′-hydroxy compound 3β-hydroxy-5α-androst-16-ene. Testosterone was metabolized to 4-androstene-3,17-dione. Estrone was found as the metabolite for β-estradiol. Inhibition study with 17βHSD inhibitor apigenin showed that apigenin didn’t affect androstenone metabolism. Apigenin at high concentration (50 µM) tends to inhibit testosterone metabolism but this inhibition effect was negligible. Beta-estradiol metabolism was notably inhibited with apigenin at high concentration. The study also established that the level of testosterone and β-estradiol metabolites was markedly increased after co-incubation with high concentration of apigenin. This study established that 17βHSD7 is not the key enzyme responsible for androstenone and testosterone metabolism in porcine liver cells.

Effects of outdoor housing of piglets on behavior, stress reaction and meat characteristics.

Well-designed housing systems are important from the viewpoint of animal welfare and improvement of meat production. In this study, we investigated the effects of outdoor housing of pigs on their behavior, cortisol levels, and meat characteristics. Two groups that were born and raised in a spacious outdoor pen (4×10 m for every two sows) or a minimum-sized standard pen in a piggery (1.9×2.2 m for every sow) were studied. When their behaviors at the age of 2 to 3 wk were observed, the number of rooting episodes tended to be larger (p = 0.0509) and the total time of rooting tended to be longer (p = 0.0640) in the outdoor-housed piglets although the difference was not significant. Basal salivary cortisol levels of the outdoor piglets at the age of 4 wk were significantly lower than those of the indoor piglets (5.0±0.59 ng/ml vs. 11.6±0.91 ng/ml, 30 min after treatment), although their plasma cortisol levels were similar (53.3±3.54 ng/ml vs. 59.9±4.84 ng/ml, 30 min after treatment). When the ears were pierced at weaning, plasma and salivary cortisol levels were increased in both groups, even at 15 min after piercing. However, the increase in the outdoor-housed group was significantly less than that in the indoor-housed group. Throughout their lives, body weight and daily gain of the pigs were not significantly different between the two groups. In a meat taste preference test taken by 20 panelists, saltiness, flavor, and color of the outdoor-housed pork were found to be more acceptable. Moreover, when an electronic taste-sensing device was utilized, the C00 and CPA-C00 outputs (3.78±0.07 and −0.20±0.023), which correspond to compounds of bitterness and smells, respectively, were significantly lower in the outdoor-housed pork (5.03±0.16 and −0.13±0.009). Our results demonstrate that the outdoor housing system for piglets induces natural behaviors such as rooting and suppresses the strongest stress reaction of piglets, which could be important for animal welfare. Moreover, the outdoor housing system might change muscle characteristics and improve pork bitterness, flavor, and color. These changes may be preferred by consumers, increasing the sale of these meats.

Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey

The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with "beef flavor" notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to these samples were pork and turkey and those attributes that were closely related to them, namely brothy, fatty, salty, sweet, and umami. Chicken was not strongly related to the other types of meats or the attributes used. The descriptive panel also evaluated samples of ground beef mixed with chicken to identify and quantify flavor attributes associated with a "beef flavor." Meat patties for this portion consisted of ground beef mixed with ground chicken in varying amounts: 0%, 25%, 50%, 75%, and 100% beef, with the remainder made up of chicken. Beef and beef-rich patties (75% beef) were more closely related to flavor attributes such as astringent, bloody, fatty, gamey, metallic, livery, oxidized, grassy, and roast beef, while chicken was more closely associated with brothy, juicy, sour, sweet, and umami. This research provides information regarding the specific flavor attributes that differentiate chicken and beef products and provides the first set of descriptors that can be associated with "beefy" notes. POTENTIAL APPLICATION: The use of a standardized flavor lexicon will allow meat producers to identify specific flavors present in their products. The impact is to identify and quantify negative and positive flavors in the product with the ultimate goal of optimizing processing or cooking conditions and improve the quality of meat products.

The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds

The purpose of this study was to compare parameters associated with pork quality, muscle fiber, and eating quality among various breeds, and to examine if differences in eating quality were associated to pork quality and muscle fiber characteristics. For carcass and pork quality, although there were significant differences among breeds, the values of parameters in all pigs were assigned a normal quality class, a likely outcome of the similarity in the area percentage of type I and IIB fibers. For eating quality, pork loins from Berkshire pigs were more tender and full of pork flavor than Landrace and Yorkshire pigs. Except juiciness and mouth coating, over 20% of the variability in the eating quality parameters can be explained by pork quality traits and muscle fiber characteristics using multiple regression analysis. Furthermore, differences in muscle pH 24 h , cooking loss, shear force, and NPPC marbling score could explain a large proportion of variation in eating quality parameters associated with the texture of pork.

Supplementation of Either Conjugated Linoleic Acid or γ-linolenic Acid with or without Carnitine to Pig Diet Affect Flavor of Pork and Neutrophil Phagocytosis

In this study, four different oils containing either CLA, GLA, GLA+Carnitine or corn oil (control) were supplemented to finishing pigs (average 70.8 kg initial BW) diet for 28 d of feeding period. To evaluate the values of the dietary fatty acids, especially in view of sensory and nutritional characteristics of pork; pig performances, carcass characteristics, serum cholesterol, neutrophil phagocytosis, TBARS, electronic nose flavor and fatty acids profile of pork were measured. There were no differences in daily gain and nutrients digestion among treatments, but daily feed intake of CLA enriched diet was lower (P<0.05) than that of other diets. There were no differences in backfat thickness, dressing percentage and carcass grade among pigs fed diets supplemented with different oils. Serum total cholesterol showed a tendency to be lowered in pigs fed GLA enriched diet. TBARS values during storage of pork were higher in belly from pigs fed control diet whereas the values of belly from pigs fed GLA+Carnitine diet were lower than others. However, difference in TBARS was not remarkable in adipose tissue and 4 weeks extended storage regardless of pork parts. Proportion of saturated fatty acids such as C16:0 and C18:0 were higher (P<0.05) in pork loin and thin skirt from pigs fed CLA enriched diet compared to those from other diets. There were no differences in fatty acids profiles of belly and adipose tissue. CLA accumulation in pork was increased by the dietary CLA supplementation and this could be also confirmed by a slight de novo synthesis of CLA in pork from pigs fed CLA free diets. GLA was selectively accumulated to pork adipose tissue and loin from pigs fed GLA enriched diets. There was no accumulation of GLA when GLA was not supplemented, indicating no de novo synthesis of GLA. Phagocytic activity was the highest (p<0.05) in neutrophil of pigs fed GLA+Carnitine supplemented diet, then, followed by pigs fed GLA supplemented diet. There was no difference in phagocytosis between control and CLA treatment although the phagocytosis was numerically lowest in pig fed CLA enriched diet. There were distinct differences in electronic nose flavor pattern among treatments regardless of the parts. This study showed that dietary supplementation of functional fatty acids like CLA or GLA was able to result in characteristic differences in feed intake, TBARS, fatty acids profile and flavor of pork, serum cholesterol regulation and neutrophil phagocytosis. (Key words : CLA, GLA, Carnitine, Pork quality, Fatty acids profile, Flavor, Phagocytosis)

Effects of pea chips on pig performance, carcass quality and composition, and palatability of pork.

Pea chips are produced as a by-product when field peas are processed to produce split peas for human consumption. The objective of this experiment was to test the hypothesis that inclusion of pea chips in diets fed to finishing pigs does not negatively influence pig growth performance, carcass composition, and the palatability of pork. A total of 24 barrows (initial BW: 58.0 ± 6.6 kg) were allotted to 1 of 4 treatments and fed early finishing diets for 35 d and late finishing diets for 35 d. A corn-soybean meal (SBM) control diet and 3 diets containing pea chips were formulated for each phase. Pea chips replaced 33.3, 66.6, or 100% of the SBM in the control diet. Pigs were housed individually, and all pigs were slaughtered at the conclusion of the experiment. Overall, there were no differences (P > 0.11) in final BW, ADFI, and G:F of pigs among treatments, but there was a quadratic response in ADG (P = 0.04), with the smallest value observed in pigs fed the control diet. Dressing percentage linearly decreased (P = 0.04) as pea chips replaced SBM in diets, but there were no differences (P > 0.20) among treatments in HCW, LM area, 10th-rib backfat, lean meat percentage, and marbling. Likewise, pH in loin and ham, drip loss, and purge loss were not influenced (P > 0.13) by treatment. However, there was a quadratic response (P = 0.08) in 24-h pH in the shoulder, with the smallest value present in pigs fed the diet, in which 66.6% of the SBM was replaced by pea chips. Subjective LM color and Japanese color score standard were reduced (quadratic, P = 0.03 and 0.05, respectively) and LM b* values and hue angle were increased (quadratic, P = 0.09 and 0.10, respectively) when pea chips replaced SBM in the diets. Ham L* (quadratic, P = 0.04), a* (linear, P = 0.02), b* (quadratic, P = 0.07), color saturation (linear, P = 0.02), and hue angle (quadratic, P = 0.05) were increased when pea chips replaced SBM. However, there were no differences (P > 0.16) in shoulder and fat color. Moreover, cook loss percentage, shear force, juiciness, and pork flavor of pork chops were not different (P > 0.10) among treatments, but tenderness of pork chops linearly decreased (P = 0.04) as SBM replaced pea chips. It is concluded that all the SBM in diets fed to growing-finishing pigs may be replaced by pea chips without negatively influencing growth performance or carcass composition. However, pigs fed pea chips will have pork chops and hams that are lighter, and chops may be less tender if pigs are fed pea chips rather than corn and SBM.

Sensory acceptability of raw and extruded bovine rumen protein in processed meat products

The use of bovine rumen protein (raw and extruded) as a replacement for extruded soy protein concentrate in three meat products (pork sausage, chicken hamburger, and kibbe) was investigated. Similarity between rumen and soy protein meat products was assessed using triangle tests and sensory acceptability evaluated by consumer panelists using a nine-point hedonic scale. The addition of raw rumen protein was detected in all meat product types tested, while extruded rumen protein was only detected in kibbe. The addition of raw rumen protein decreased the acceptability of pork sausage aroma and flavor, but improved kibbe appearance, texture and overall acceptability. The addition of extruded rumen protein reduced the acceptability of chicken hamburger texture, but improved pork sausage flavor. Replacement of soy protein by bovine rumen protein is feasible based upon sensory results, but depended upon its form and the type of meat product to which it was added.

Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

To clarify the impact of feeding co-extruded flaxseed on carcass quality and pork palatability, 96 pigs (48 barrows and 48 gilts) were fed three different levels of flaxseed (0%, 5% and 10% of dietary intake) for 76days. Carcass quality and meat quality characteristics of pure loin muscle and ground pork (20% fat) were evaluated. Fat hardness and belly firmness decreased (P<0.001) with increasing co-extruded flaxseed. Pigs fed co-extruded flaxseed levels had higher lean yield (P=0.045) and total lean content (P=0.034). Loin from barrows had higher fat content compared to gilts (P<0.001). Co-extruded flaxseed supplementation increased (P<0.001) omega-3 content in loin and ground pork. Pork flavour intensity and off-flavour intensity scores lowered (P<0.001) with increasing levels of co-extruded flaxseed, being more accentuated (P=0.023) in reheated pork chops from barrows. Diet affected all texture and flavour sensory characteristics (P<0.05) as tissue levels of omega-3 fatty acids increased, likely as a result of increased lipid oxidation.

Study on the flavor contribution of phospholipids and triglycerides to pork

For investigating the flavor contribution of phospholipids and triglycerides to pork, the longissimus muscle of Rongchang (RC) and PIC (bred by PIC Company of England) pig were selectively removed of intramuscular triglycerides or total intramuscular lipids. After cooking, the flavor of different samples was compared by sensory evaluation, gas chromatographymass spectrometry (GC-MS), and electronic nose. The results showed that removing triglycerides had little effect on the aroma of the cooked meat, but when total intramuscular lipids were removed a remarkable difference was observed. The control samples covaried strongly with some lipid-derived products, and the petroleum ether defatted samples also positively related to these compounds, but to a lesser extent, both of them negatively covaried with chloroform-methanol extracted samples which associated with some Maillard reaction products. Moreover the flavor difference between 2 breeds would decrease when triglycerides were removed, and reduce further when phospholipids and triglycerides were removed simultaneously. These results suggested that intramuscular lipids especially phospholipids contributed significantly to pork flavor, the flavor difference between 2 breeds resulted mainly from different intramuscular lipids content and composition.