title: Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality.
abstract: Flavour development and overall eating quality of pork semimembranosus were investigated with regard to different raw meat qualities (feeding/fasting strategy; control/low glycogen level, gender; castrate/female, slaughter live-weight; 84kg/110kg) combined with frying temperature (150°C/240°C). It was further investigated whether the precursor levels of glycogen, IMP, inosine, and hypoxanthine in the raw meat were correlated to the raw meat quality and fried/grilled attributes. Pork schnitzels were fried on a pan (155°C) or grill-pan (240-250°C) to a core temperature of 70°C. Frying temperature was the one factor with greatest influence on the sensory attributes, and pan-grilled schnitzels had significantly higher scores in fried/grilled attributes regardless of meat quality compared to pan-fried schnitzels. Texture was not appreciably influenced by any treatment. There was no correlation between precursor levels and raw meat qualities or fried sensory attributes. Gender and slaughter live-weight had no pronounced influence on flavour and overall eating quality.
authors: Danish Meat Research Institute, Maglegaardsvej 2, 4000 Roskilde, Denmark; The University of Copenhagen, Faculty of Life Sciences, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
authors: Lene
authors: L
authors: Meinert
authors: Kaja
authors: K
authors: Tikk
authors: Meelis
authors: M
authors: Tikk
authors: Per B
authors: PB
authors: Brockhoff
authors: Camilla
authors: C
authors: Bejerholm
authors: Margit D
authors: MD
authors: Aaslyng