Meinert Lene, Tikk Kaja, Tikk Meelis, Brockhoff Per B, Bredie Wender L P, Bjergegaard Charlotte, Aaslyng Margit D
Danish Meat Research Institute, DMRI, Maglegaardsvej 2, DK-4000 Roskilde, Denmark.
Meat Sci. 2009 Jan;81(1):255-62. doi: 10.1016/j.meatsci.2008.07.031. Epub 2008 Aug 15.
Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and 15 days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs. low glycogen concentration), slaughter live-weight (84kg vs. 110kg), and gender (female vs. castrate). The flavour development was investigated for possible correlation with the concentrations of selected individual flavour precursors present in the raw meat: monosaccharides, IMP and degradation products, fatty acids, lactate and thiamine. Differences in precursor concentrations between the raw meat qualities were observed with feeding/fasting and ageing as the main factors with the largest influence of all experimental factors. However, the concentrations of the precursors could not explain the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small.
由一个经过训练的感官评定小组对8种不同肉质的背最长肌猪排进行4天和15天的排酸处理后，评估其风味形成和整体食用品质。这些不同的肉质是通过策略性饲养/禁食（对照与低糖原浓度）、屠宰活重（84千克与110千克）和性别（雌性与去势雄性）的组合获得的。研究风味形成与生肉中选定的个别风味前体浓度之间的可能相关性：单糖、肌苷酸及其降解产物、脂肪酸、乳酸和硫胺素。观察到不同肉质之间前体浓度的差异，其中饲养/禁食和排酸是所有实验因素中影响最大的主要因素。然而，前体浓度无法解释煎猪排感官感知上的差异。总体而言，差异很小。
