The effect of cooking conditions on the eating quality of pork

Wood, JD; Nute, G.R.; Fursey, G.A.J.; Cuthbertson, A.

doi:10.1016/0309-1740(94)00051-8

Cited by 98 publications

(34 citation statements)

References 6 publications

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“…The findings for tenderness are in agreement with numerous studies reporting greater An earlier study by Wood, Nute, Fursey & Cuthbertson (1995) showed that increasing the end-point cooking temperature of pork from 65 to 72.5 or 80°C, decreased tenderness, Dubost et al, 2013;Martens, Stabursvik 253 & Martens, 1982;Purslow, 2014). According to Christensen, Purslow & Larsen (2000) and 254 McCormick (2009), meat tenderness decreases in two distinct phases, the first from 40 to 50°C 255 and the second from 60 to 80°C with a significant increase between 50 and 60°C.…”

supporting

confidence: 92%

Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

et al. 2016

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supporting

confidence: 92%

Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

et al. 2016

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“…It is thus possible that the remaining fat on the loin samples contributed to the different effect of final temperature between the muscles. Wood et al (1995) also found a decrease in off-flavour when the final internal temperature of pork chops was increased from 658C to 72.58C and 808C, but with no difference between entire male and female pigs. As cooking to a high final temperature will decrease juiciness and tenderness in pork (Fjelkner-Modig, 1986;Wood et al, 1995), this will not be optimal for obtaining a high eating quality for pork.…”

Section: Lundströ M Matthews and Haugenmentioning

confidence: 80%

“…Wood et al (1995) also found a decrease in off-flavour when the final internal temperature of pork chops was increased from 658C to 72.58C and 808C, but with no difference between entire male and female pigs. As cooking to a high final temperature will decrease juiciness and tenderness in pork (Fjelkner-Modig, 1986;Wood et al, 1995), this will not be optimal for obtaining a high eating quality for pork.Samples from loins, with varying amount of skatole and androstenone, were compared in a study by Siret et al (1997). The samples included were from gilts and entire male pigs with different combinations of skatole and androstenone (low skatole-low androstenone (LS/LA), low skatole-high androstenone (LS/HA) and high skatole-high androstenone (HS/HA)).…”

mentioning

confidence: 80%

Pig meat quality from entire males

Lundström

Matthews

Haugen

2009

Animal

137

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This paper constitutes an updated review of the production and meat quality aspects of rearing entire male pigs. Since a major obstacle in rearing entire males is the incidence of boar taint, possible methods for detection are also summarised. Safe and fast methods for detection of boar taint would be valuable in avoiding complaints from consumers. Pig meat quality is determined by many aspects, among which odour and taste are the most important attributes. Odour may be negatively affected by the presence of a pheromonal steroid, androstenone, and a fermentation product of L-tryptophan, skatole. Male pigs are surgically castrated in many countries to minimise the risk of accumulation of high levels of androstenone and skatole. Raising entire male pigs is more profitable because they have superior production characteristics and improved meat quality due to leaner carcasses and higher protein content, as compared to castrated pigs. Furthermore, surgical castration is negative from an animal welfare point of view. In most studies, no differences in sensory quality have been found between lean meat from entire male pigs with low levels of androstenone and skatole and pork from castrates and females. The question that remains is: which substances are responsible for boar taint besides androstenone and skatole and whether they need to be considered? The threshold values used for androstenone and skatole might also be too high for highly sensitive persons. Recent research shows that a human odorant receptor, ORD7D4, is involved in sensitivity to androstenone. If the ORD7D4 genotypes of consumer and expert panels are known, this might facilitate consumer studies in the future. There is still a great need for rapid on/at-line detection methods in abattoirs for identifying carcasses with unacceptable levels of boar taint compounds. Several emerging rapid technologies with a potential for boar taint detection have been investigated. They represent various measurement principles such as chemical sensor arrays (electronic noses), mass-spectrometry fingerprinting, ultra-fast gas chromatography, gas-phase spectrometry and biosensors. An industrial detection method should allow 100% correct classification of both acceptable and not-acceptable samples with regard to boar taint sorting criteria. There are, however, still too high a percentage of false negatives ranging from 5% to 20%. In addition, these methods do not yet seem to fulfil the industrial specifications with regard to cost efficiency, simplicity and analysis time. There is still no dedicated measurement technology available for on/at-line detection of boar-tainted carcasses that measures both androstenone and skatole.Keywords: pig meat quality, castration, entire males, detection methods, review ImplicationsBoar taint is the main reason that is preventing the production of entire male pigs in most countries. Across Europe, the majority of male piglets intended for pork production are surgically castrated to avoid potential consumer dissatisfaction because of boar tai...

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“…A number of authors have studied changes in meat quality and acceptability during cooking [32,[158][159][160][161]. Bertram et al [162] used DSC and NMR relaxometry on pork samples to relate denaturation of proteins and changes in properties of water during cooking.…”

Section: Cookingmentioning

confidence: 99%

Thermal analysis of meat and meat products

Tamilmani

Pandey

2015

J Therm Anal Calorim

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The application of thermal analysis to meat products, like all materials, is governed by energy transfer, from which invaluable information on thermodynamics of processes is obtained. Various meat systems have been analyzed with different success ratios. Proteins in meat formed the key area of interest due to their effect on product quality, shelf life, functionality and also their ability to interact with other components. Initially success rates were low owing to lack of sensitivity, results with complex curves, complications in interpretation and a large number of factors affecting the biological system. Later with developments in instrumentation and computer models for better resolution and reproducibility, wider horizons could be covered with easy solutions to complex results. Though thermal analysis has been used exhaustively in meat, research in this area has become stagnant and new areas are being left untouched. This review emphasizes the importance of thermal analysis in the meat industry and also the need to use more advanced equipment for better understanding of the biological changes occurring in muscle during processing and storage.

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The effect of cooking conditions on the eating quality of pork

Cited by 98 publications

References 6 publications

Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

Pig meat quality from entire males

Thermal analysis of meat and meat products

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