Sensory Evaluation of Pork Flavor

Válková, Veronika

doi:10.1002/9781118352434.ch18

Cited by 2 publications

(3 citation statements)

References 69 publications

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“…Panelists indicated their sensory perceptions of in vivo and in vitro -grown pig fat through a CATA task. An attribute list was generated using 18 common descriptors used in previously published sensory evaluations of meat products and aroma/flavor wheels 41–44 . Overall panelist usage of the 18 attributes is shown as a stacked bar plot ( Figure 4A ).…”

Section: Resultsmentioning

confidence: 99%

“…Meat-like aroma attributes identified by sensory evaluation panelists were largely similar for conventional and cultivated fats, while certain attributes were slightly more prevalent in cultivated fat samples Panelists indicated their sensory perceptions of in vivo and in vitro-grown pig fat through a CATA task. An attribute list was generated using 18 common descriptors used in previously published sensory evaluations of meat products and aroma/flavor wheels [41][42][43][44] . Overall panelist usage of the 18 attributes is shown as a stacked bar plot (Figure 4A).…”

Section: Volatile Chemistry Of Cooked Porcine Fat Was Analyzed Using ...mentioning

confidence: 99%

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Chemical and Sensory Analyses of Cultivated Pork Fat Tissue as a Flavor Enhancer for Meat Alternatives

Lew,

Yuen,

Zhang

et al. 2024

Preprint

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The emerging field of cellular agriculture has accelerated the development of cell-cultivated adipose tissue as an additive to enhance the flavor of alternative meat products. However, there has been limited research to evaluate the sensory profile ofinvitro-grown tissues compared to conventionally obtained animal fat. This study aimed to investigate the aromatic characteristics of cell-cultivated fat tissue as a flavor enhancer for meat alternatives. Porcine dedifferentiated fat cells were clonally isolated and differentiated into adipocytes. This cultured adipose tissue was then analyzed alongside native porcine fat using gas chromatography-mass spectrometry (GC/MS) coupled with descriptive sensory analysis by human panelists. This evaluation enabled quantitative and qualitative assessments of volatile compounds released during cooking for both in vitro and in vivo porcine fats. The volatile profiles generated during the cooking process and fatty aroma characteristics reported by sensory panelists were largely similar between the two fat sources, with some differences in the concentration of select compounds and aroma attributes. Ultimately, the panelists found comparable overall liking scores reported between the conventional and cultured porcine fats. These findings provide valuable sensory evidence supporting the viability of cell-cultivated adipose tissue as a flavor component of meat alternatives, substituting for conventional animal fat.

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Section: Resultsmentioning

confidence: 99%

Section: Volatile Chemistry Of Cooked Porcine Fat Was Analyzed Using ...mentioning

confidence: 99%

Chemical and Sensory Analyses of Cultivated Pork Fat Tissue as a Flavor Enhancer for Meat Alternatives

Lew,

Yuen,

Zhang

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

“…It was scored using a modified hedonic measure. The meat was graded on its color, flavor, texture, tenderness, juiciness, and overall acceptability on a nine-point hedonic scale (1 = dislike extremely, 9 = like extremely) (Price;Schweigert, 1971, Válková, 2012.…”

Section: Organoleptic Propertiesmentioning

confidence: 99%

Slaughter yield, organ weight, abdominal fat, and consumer preference of noiler chicken on a diet with cashew kernel waste meal

Ojediran,

Olofintuyi,

Fasola

et al. 2024

Braz. J. of Sci.

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The cashew nut industry produces cashew kernel waste meal (CKWM), a nutrient-rich by-product high in protein. CKWM has shown promise as a feed component for laying hens and broiler chickens. This study aimed at determining the slaughter yield, organ weight, abdominal fat, and consumer preference of noiler chicken on diets with cashew kernel waste meals. 270-day-old noiler chicks were randomly separated into five groups, with six replicates of 9 birds each. The treatment groups (W2, W3, W4, and W5) were fed diets with 5.0%, 10.0%, 15.0%, and 20.0% inclusion of cashew kernel waste meal, while the control group (W1) received a diet devoid of CKWM. The boilers were slaughtered on the 56th (last) day of the study, and their slaughter yield, organ weight, abdominal fat, and organoleptic attributes were assessed. The outcome revealed that the CKWM in the diets of noiler birds significantly affected (p < 0.05) their slaughter yield, organ weight, abdominal fat, and overall acceptability. Except for live weight, eviscerated weight, neck, and shank, the results of the slaughter yield showed significant differences (p < 0.05). All organ weights differ significantly (p < 0.05) except the pancreas. All the organoleptic properties except the overall acceptability were not influenced (p > 0.05). Comparing the results obtained with the different inclusion levels, diets with 5.0% CKWM inclusion had higher bled weight, dressing weight, drumstick, breast, and back weight, while up to 20.0% was tolerable for gizzard and spleen weight, abdominal fat, and acceptance. Thus 5.00% CKWM is recommended for improved slaughter yield and while up to 20.0% is acceptable for abdominal fat and consumer acceptance.

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Sensory Evaluation of Pork Flavor

Cited by 2 publications

References 69 publications

Chemical and Sensory Analyses of Cultivated Pork Fat Tissue as a Flavor Enhancer for Meat Alternatives

Chemical and Sensory Analyses of Cultivated Pork Fat Tissue as a Flavor Enhancer for Meat Alternatives

Slaughter yield, organ weight, abdominal fat, and consumer preference of noiler chicken on a diet with cashew kernel waste meal

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