The production of pork with garlic flavour notes using garlic essential oil.
Garlic essential oil (GEO) added directly to pork mince or to the diet of pigs was evaluated for its effectiveness in masking undesirable mutton flavour. Pork was from 31 female pigs (Duroc x (Large White x Landrace)) grown on diets containing either animal-plus-plant products (AP diet) or plant products only (P diet) with four levels of GEO: 0, 0.55, 1.44 and 1.84 g/kg feed and 0, 0.55, 1.44 and 2.15 g/kg feed in the AP and P diet, respectively. Garlic flavour increased and mutton flavour decreased in pork from pigs that consumed more than about 150 g and 220 g of GEO in P and AP diets, respectively over the 57-day feeding period. The garlic flavour was stronger and the mutton flavour less intense for pork from pigs on the P diet. When GEO was added to pork mince at 125 ppm, it significantly reduced mutton flavour.
Leong
Jasmine
J
Singapore Polytechnic, School of Chemical and Life Sciences, 500, Dover Road, Singapore 139651, Singapore. JLeongWY@sp.edu.sg
Morel
Patrick C H
PC
Purchas
Roger W
RW
Wilkinson
Brian H P
BH
D000498:Allyl Compounds / Q000737:chemistry / Q000378:metabolism*; D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D004032:Diet; D005260:Female; D005737:Garlic / Q000737:chemistry*; D008460:Meat / Q000592:standards*; D010938:Plant Oils / Q000378:metabolism*; D013440:Sulfides / Q000737:chemistry / Q000378:metabolism*; D013552:Swine; D013649:Taste
D000498:Allyl Compounds; D010938:Plant Oils; D013440:Sulfides; C038491:allyl sulfide