Journal
MEAT SCIENCE
Volume 95, Issue 1, Pages 27-35Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.04.026
Keywords
Sensory profiling; Meat texture; Emotions; GC-MS; Fatty acid composition; Eating quality
Categories
Funding
- Danish Ministry of Food, Agriculture and Fisheries through the project New gourmet pork products obtained through molecular understanding of alternative pig breeds and high pressure technology [3304-FVFP-08-K-21-04]
- Pig Levy Fund
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Iberian (I) and Mangalitza (M) boars were crossed with Duroc (D) and Landrace/Yorkshire (LY) sows and compared with the traditional crossbreed DLY. The sensory attributes were analysed, and consumers evaluated the fried loins. Gas chromatography (GC) aroma analysis was performed on the fried meat, and fatty acid composition was determined on the loin and the subcutaneous fat, respectively. No marked differences were found in odour, appearance or flavour/taste between the alternative crossbreeds and DLY; however, the alternative crossbreeds had improved textural properties. Consumer evaluation revealed that the alternative crossbreeds obtained positive associations compared with DLY, and MD was ranked best or second best by almost 60% of the consumers. No pronounced differences were found in the aroma compounds between the different crossbreeds. Correlations were found between the fatty acid composition and sensory attributes. In conclusion, by crossing the alternative breeds Iberian and Mangalitza with traditional Danish pig breeds it is possible to produce pork with attractive sensory attributes. (c) 2013 Elsevier Ltd. All rights reserved.
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