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The influence of feeding and aging on pork quality

Tikk, Kaja (2007). The influence of feeding and aging on pork quality. Diss. (sammanfattning/summary) Uppsala : Sveriges lantbruksuniv., Acta Universitatis agriculturae Sueciae, 1652-6880 ; 2007:91
ISBN 978-91-576-7390-9
[Doctoral thesis]

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Abstract

The objective of the present thesis was to obtain a more basic understanding on how production factors such as feeding strategies and aging of the meat influence consumer-related pork quality attributes. Especially, post mortem colour characteristics of fresh pork and flavour development including warmed-over flavour in cooked pork as a function of feeding strategies have been further elucidated in the present thesis. It was found that diet-induced progress in early post mortem muscle temperature development affects the 3 colour and colour stability of pork during aging. Moreover, post-mortem colour development progressed differently in M. longissimus dorsi (LD) and in M. semimembranosus (SM). A gradual increase in the extent of blooming took place throughout aging in vacuum in the SM muscle; in contrast to a more complex colour progress during aging in the LD muscle. Moreover, discoloration was found to proceed faster in chops of SM compared to LD, especially after extended aging in vacuum. The observed diet and muscle effects might be coupled to the diet-induced change in post mortem temperature progress in the meat, which affects the activity of the inherent enzyme systems. Thus, dietary treatment and aging of the meat have a pronounced effect on colour and colour stability of pork. Moreover, it was found that diets with different sources of vegetable oil influence the fatty acid composition in pork without any pronounced effect on overall meat quality. However, positive correlations between specific fatty acids in the phospholipid fraction of LD and single sensory traits in pork from female pigs were established with polyunsaturated fatty acids and C18:2n-6 correlating to fried meat odour and sweet odour and with monounsaturated fatty acids and C18:1n-9 correlating to piggy flavour and sourish odour in freshly cooked pork. Finally, sensory attributes associated to warmed-over flavour and secondary lipid oxidation products formed during re-heating of cooked pork were positively correlated with gas-sensor responses (using electronic nose for detection of volatiles), and this supports the potential of e-nose systems as a quality control tool in the meat industry in the future.

Authors/Creators:Tikk, Kaja
Title:The influence of feeding and aging on pork quality
Year of publishing :2007
Volume:2007:91
Number of Pages:63
Papers/manuscripts:
NumberReferences
ALLI. Tikk, K., Tikk, M., Karlsson, A.H. & Andersen, H.J. (2006). The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour. Meat Science, 73, 378-385. II. Tikk, K., Lindahl, G., Karlsson, A. & Andersen, H.J. (2007). The significance of diet and aging time on pork colour and colour stability (submitted). III. Tikk, K., Lindahl, G. & Andersen, H.J. (2007). The significance of slaughter weight, diet and aging time in vacuum on porcine meat colour (submitted). IV. Tikk, K., Tikk, M., Aaslyng, M.D., Karlsson, A.H., Lindahl, G. & Andersen, H.J. (2007). Significance of fat supplemented diets on pork quality – connections between specific fatty acids and sensory attributes of pork. Meat Science, 77, 275-286. V. Tikk, K., Haugen, J.E., Andersen, H.J. & Aaslyng, M.D. (2007). Monitoring of warmed-over flavour in pork using electronic nose – correlation to sensory attributes and secondary lipid oxidation products (submitted)
Place of Publication:Uppsala
ISBN for printed version:978-91-576-7390-9
ISSN:1652-6880
Language:English
Publication Type:Doctoral thesis
Full Text Status:Public
Agrovoc terms:pork, fresh products, colour, stability, flavour, heat treatment, ripening, fatty acids, proximate composition, sensors, organoleptic analysis, swine, diet
Keywords:pork, diet, fresh meat colour, colour stability, aging time, fatty acid composition, meat flavour, warmed-over flavour, electronic nose
URN:NBN:urn:nbn:se:slu:epsilon-1802
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-1802
ID Code:1561
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: Kaja Tikk
Deposited On:25 Sep 2007 00:00
Metadata Last Modified:02 Dec 2014 10:12

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