Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork
Objective Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the te...
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doaj-4a48739500c94159b8164ed2dc6ba0e42020-11-25T02:39:14ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172020-04-0133464065010.5713/ajas.19.026224346Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial porkVan Ba Hoa0Soo-Hyun Cho1Pil-Nam Seong2Sun-Moon Kang3Yun-Seok Kim4Sung-Sil Moon5Yong-Min Choi6Jin-Hyoung Kim7Kuk-Hwan Seol8 National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea Sunjin Meat Research Center, Ansung 17532, Korea National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea National Institute of Animal Science, Rural Development Administration, Wanju 55365, KoreaObjective Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. Methods Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. Results The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. Conclusion The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.http://ajas.info/upload/pdf/ajas-19-0262.pdfcull sow meatfinishing pig meatflavor compoundsensory quality |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Van Ba Hoa Soo-Hyun Cho Pil-Nam Seong Sun-Moon Kang Yun-Seok Kim Sung-Sil Moon Yong-Min Choi Jin-Hyoung Kim Kuk-Hwan Seol |
spellingShingle |
Van Ba Hoa Soo-Hyun Cho Pil-Nam Seong Sun-Moon Kang Yun-Seok Kim Sung-Sil Moon Yong-Min Choi Jin-Hyoung Kim Kuk-Hwan Seol Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork Asian-Australasian Journal of Animal Sciences cull sow meat finishing pig meat flavor compound sensory quality |
author_facet |
Van Ba Hoa Soo-Hyun Cho Pil-Nam Seong Sun-Moon Kang Yun-Seok Kim Sung-Sil Moon Yong-Min Choi Jin-Hyoung Kim Kuk-Hwan Seol |
author_sort |
Van Ba Hoa |
title |
Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork |
title_short |
Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork |
title_full |
Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork |
title_fullStr |
Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork |
title_full_unstemmed |
Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork |
title_sort |
quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork |
publisher |
Asian-Australasian Association of Animal Production Societies |
series |
Asian-Australasian Journal of Animal Sciences |
issn |
1011-2367 1976-5517 |
publishDate |
2020-04-01 |
description |
Objective Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. Methods Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. Results The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. Conclusion The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat. |
topic |
cull sow meat finishing pig meat flavor compound sensory quality |
url |
http://ajas.info/upload/pdf/ajas-19-0262.pdf |
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