Singapore Polytechnic, School of Chemical and Life Sciences, 500, Dover Road, Singapore 139651, Singapore.
Meat Sci. 2010 Apr;84(4):699-705. doi: 10.1016/j.meatsci.2009.11.006. Epub 2009 Nov 13.
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.
大蒜精油（GEO）直接添加到猪肉馅或猪饲料中，评估其掩盖不良羊肉味的效果。猪肉来自 31 头母猪（杜洛克 x（长白猪 x 兰德瑞斯猪）），分别在含有动物加植物产品（AP 饲料）或仅植物产品（P 饲料）的饮食中饲养，GEO 添加量分别为 0、0.55、1.44 和 1.84 g/kg 饲料和 0、0.55、1.44 和 2.15 g/kg 饲料。在 57 天的饲养期内，分别从 P 饲料和 AP 饲料中摄入超过约 150 克和 220 克 GEO 的猪的猪肉中，大蒜味增加，羊肉味减少。来自 P 饲料的猪的大蒜味更浓，羊肉味更淡。当 GEO 添加到 125ppm 的猪肉馅中时，它显著降低了羊肉味。
