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Quality of processed pork

influence of RN genotype and processing conditions

Hullberg, Anja (2004). Quality of processed pork. Diss. (sammanfattning/summary) Uppsala : Sveriges lantbruksuniv., Acta Universitatis Agriculturae Sueciae. Agraria, 1401-6249 ; 438
ISBN 91-576-6486-2
[Doctoral thesis]

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This thesis aimed at increasing the understanding of how genetic and environmental factors, such as RN genotype and tumbling, influence the sensory perception and technological traits of processed pork and how they relate to water-holding properties and tenderness. In two trials, loins of different RN genotypes were cured-smoked, sensory assessed by a selected and trained sensory panel and tested for functionality. Additionally, loins were either tumbled or not tumbled during processing in the second trial. The RN- allele strongly influenced sensory perception in general. Despite the lower water-holding properties of meat from RN- carriers compared with non-carriers, processed meat from RN- carriers scored more tender, juicy and acidulous by the sensory panel. Regardless of this sensory profile the consumers preferred cured-smoked loins from non-carriers of the RN- allele. Tumbling resulted in favourable water-holding properties and enhanced tenderness, but only slightly affected juiciness. Nevertheless, consumers tended to rank non-tumbled loins as most liked. For an optimum product quality the process design has to be fitted to the present assembly of machinery, because even small changes in the process can greatly affect the product quality. The ability to predict sensory properties technologically was tested. Intra-myofibrillar water, determined by LF-NMR T2 relaxometry related to the sensory attributes juiciness, acidulous taste and meat taste in cured-smoked loins. Generally, water located in the highly organised myofibrillar lattice was of greatest importance for the eating quality. During processing unappealing pores often appear, which were predicted with high precision by relative LF-NMR T2 population sizes and image analysis. In a third trial, the content of glycogen in fresh and cooked loin and meat juice was determined. All glycogen was broken down in non-carriers of the RN- allele during the post mortem glycolysis, whereas a considerable amount remained in RN- carriers. Cooking further broke down glycogen, but intact glycogen was to be found in the cooked meat and the fluid lost during cooking.

Authors/Creators:Hullberg, Anja
Title:Quality of processed pork
Subtitle:influence of RN genotype and processing conditions
Series Name/Journal:Acta Universitatis Agriculturae Sueciae. Agraria
Year of publishing :January 2004
Number of Pages:57
ALLI. Hullberg, A. & Lundström, K. 2004. The effects of RN genotype and tumbling on processing yield in cured-smoked pork loins. Meat Science. In press. II. Hullberg, A., Johansson, L. & Lundström, K. 2004. Sensory perception of cured-smoked pork loin from carriers and non-carriers of the RN- allele and its relationship with technological meat quality. Journal of Muscle Foods, Accepted. III. Hullberg, A., Johansson, L. & Lundström, K. 2004. Effect of tumbling and RN genotype on sensory perception of cured-smoked pork loin. Submitted for publication. IV. Hullberg, A. & Bertram, H. C. 2004. Relationships between sensory perception and water distribution determined by low-field NMR T2 relaxation in processed pork – impact of tumbling and RN- allele. Submitted for publication. V. Hullberg, A. & Ballerini, L. 2003. Pore formation in cured-smoked pork determined with image analysis – effects of tumbling and RN- gene. Meat Science 65, 1231-1236. VI. Enfält, A-C. & Hullberg, A. 2004. Glycogen, glucose and glucose-6-phosphate content in fresh and cooked meat and meat juice from carriers and non-carriers of the RN- allele. Manuscript.
Place of Publication:Uppsala
ISBN for printed version:91-576-6486-2
Publication Type:Doctoral thesis
Full Text Status:Public
Agris subject categories.:Q Food science > Q02 Food processing and preservation
Q Food science > Q04 Food composition
Subjects:Not in use, please see Agris categories
Agrovoc terms:pork, meat, quality, genotypes, water holding capacity, processing, smoked meat, loins, cured meat, glycogen
Keywords:porcine, meat quality, RN genotype, tumbling, water-holding capacity, sensory perception, processing, cured-smoked loin
Permanent URL:
ID Code:445
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: Anja Hullberg
Deposited On:14 Jan 2004 00:00
Metadata Last Modified:02 Dec 2014 10:04

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