Meat flavour in pork and beef – From animal to meal

Aaslyng, Margit Dall; Meinert, Lene

doi:10.1016/j.meatsci.2017.04.012

Cited by 177 publications

(120 citation statements)

References 67 publications

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“…Factors that influence the meat flavour can be grouped into three levels: animal (breed and feeding type), meat (pre-slaughter handling and ageing) and cooking (Drumm and Spanier 1991;Mottram 1998;Aaslyng and Meinert 2017). The most important factors of cooking are the temperature and cooking time, because they generate Maillard reactions and lipid degradation (Aaslyng and Meinert 2017). In addition, we must consider a last step, the consumer.…”

Section: Introductionmentioning

confidence: 99%

Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk

Ripoll

Córdoba

Aldea

et al. 2019

Italian Journal of Animal Science

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2019) Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk, Italian ABSTRACT Most of European Union goats are slaughtered with carcase weights between 5 kg and 11 kg. Some farmers rear kids with milk replacers to produce cheese with the dams' milk. The aim of this experiment was to study the volatile compounds (VOCs) of meat of suckling light kids reared with natural milk or milk replacers and to study the influence of consumers' psychographic characteristics on the sensory preference for meat. Gas chromatography-mass spectrometry was performed to identify the VOCs and consumers evaluated the flavour, juiciness and overall acceptability. Thirty-five VOCs were detected and 44.3%, 25.1%, 6.9% and 2.3%, were aldehydes, hydrocarbons, ketones and alcohols, respectively. The influence of the rearing system on VOCs clearly depended on the breed. The use of milk replacers did not affect the percentage of linear aldehydes compared to the use of natural milk. However, the major aldehyde, hexanal (34.8%), was related to the use of natural milk and correlated positively with both the flavour (r ¼ 0.21) and overall acceptability (r ¼ 0.24). On the other hand, hydrocarbons such as hexane were related to MR, and 2-methyl-pentane and 3-methyl pentane were correlated with the acceptability of flavour (r ¼ À0.22 and À0.25, respectively) and with the overall acceptability (r ¼ À0.21 and À0.24). The 2-penthyl furan and 2-ethyl-1-hexanol were correlated with the overall acceptability (r ¼ À0.22 and À0.22, respectively). Therefore, the acceptability of meat from suckling kids fed natural milk was greater for older consumers and people with a moderate consumption of meat. HIGHLIGHTSGoat farmers remove the kids from their dams at a very young age and rear them with milk replacers, but this practice may alter the flavour of meat. The major aldehyde, hexanal, was related to the use of natural milk and correlated positively with the flavour and overall acceptability. Acceptability of meat from suckling kids fed natural milk was greater for older consumers and people with a moderate consumption of meat. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk

Ripoll

Córdoba

Aldea

et al. 2019

Italian Journal of Animal Science

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“…Due to high lability, the content of the microingredients (CH) is usually very low. For example, in animal raw materials (beef, pork) it is possible to record the presence in the free state of CH, mg.%: arabinose, galactose, glucose, xylose, mannose, ribose, fructose at the level of 0.1-20.0; lactose and sucrose in the range from 0.01 to 0.1 [25,26,27,28].…”

Section: выводыmentioning

confidence: 99%

“…Вследствие высокой лабильности, уровень содержания микроингредиентов -УВ как правило очень низкий. Так в животном сырье (говяди-на, свинина) можно зафиксировать наличие в свобод-ном состоянии УВ, мг.%: арабинозы, галактозы, глю-козы, ксилозы, маннозы, рибозы, фруктозы на уровне 0,1-20,0; лактозы и сахарозы в количестве от 0,01 до 0,1 [25,26,27,28].…”

unclassified

Microcomponents of Food Systems Based on Animal and Other Raw Materials. Review

Ivankin¹,

Вострикова²,

Куликовский³

et al. 2018

Teor. prakt. pererab. mâsa (Print)

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“…The demand for high‐quality meat, and in particular red meat, is expected to increase (Mullena et al., ) with eating quality being the most important factor in the consumers' choice of meat (Thorslund, Sandøe, Aaslyng, & Lassen, ). Flavor, juiciness, and tenderness are the three main attributes which influence the sensory enjoyment of meat (Aaslyng & Meinert, ; Grunert, Bredahl, & Brunsø, ; Picard and Gagaoua ). Defined as “the ease, perceived by the consumer, with which meat structure is disorganized during mastication (Lepetit & Culioli, ), tenderness has been shown to have the largest role in consumer purchasing decisions (Mennecke, Townsend, Hayes, & Lonergan, ; Morton, Bhat, & Bekhit, ; Mullena et al., ; Wang, Han, Ma, Yu, & Zhao, ; Wu, Fu, Therkildsen, Li X, & Dai, ) and in particular repeat buying (Miller, Carr, Ramsey, Crockett, & Hoover, ).” It is also the most variable of all meat palatability traits and is influenced by a range of biological and environmental factors.…”

Section: Introductionmentioning

confidence: 99%

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

Bhat

Morton

Mason

et al. 2018

Comp Rev Food Sci Food Safe

124

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The tenderization process, which can be influenced by both pre-and post-slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post-slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy-efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic-pressure processing, high-pressure processing, pulsed electric field, ultrasound, SmartStretch TM , Pi-Vac Elasto-Pack R system, and some of the current applied methods used in the meat industry.

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Meat flavour in pork and beef – From animal to meal

Cited by 177 publications

References 67 publications

Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk

Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk

Microcomponents of Food Systems Based on Animal and Other Raw Materials. Review

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

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