Hoa, Van Ba
(National Institute of Animal Science, Rural Development Administration)
,
Seong, Pil-Nam
(National Institute of Animal Science, Rural Development Administration)
,
Cho, Soo-Hyun
(National Institute of Animal Science, Rural Development Administration)
,
Kang, Sun-Moon
(National Institute of Animal Science, Rural Development Administration)
,
Kim, Yun-Seok
(National Institute of Animal Science, Rural Development Administration)
,
Moon, Sung-Sil
(Sunjin Meat Research Center)
,
Choi, Yong-Min
(National Institute of Agricultural Sciences, RDA)
,
Kim, Jin-Hyoung
(National Institute of Animal Science, Rural Development Administration)
,
Seol, Kuk-Hwan
(National Institute of Animal Science, Rural Development Administration)
Objective: The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. Methods: Pork carcasses with varying in QG: 1+ (QG1+, n = 10), 1 (QG1, n = 10) and 2 (QG2, n = 10), were used to evaluate the r...
Objective: The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. Methods: Pork carcasses with varying in QG: 1+ (QG1+, n = 10), 1 (QG1, n = 10) and 2 (QG2, n = 10), were used to evaluate the relationship between carcass QG and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results: Pork meat of higher QG (QG1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower QG groups. The sensory evaluation results (flavor, juiciness, tenderness, and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r = 0.987), C18:1n-9 level (r = 1.000) but negatively correlated to the fat content (r = -0.949), and flavor (r = -0.870), juiciness (r = -0.861), tenderness (r = -0.862) and acceptability (r = -0.815) scores. Conclusion: The pork with higher QG had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher QGs should be considered in order to satisfy the consumer's expectation.
Objective: The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. Methods: Pork carcasses with varying in QG: 1+ (QG1+, n = 10), 1 (QG1, n = 10) and 2 (QG2, n = 10), were used to evaluate the relationship between carcass QG and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results: Pork meat of higher QG (QG1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower QG groups. The sensory evaluation results (flavor, juiciness, tenderness, and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r = 0.987), C18:1n-9 level (r = 1.000) but negatively correlated to the fat content (r = -0.949), and flavor (r = -0.870), juiciness (r = -0.861), tenderness (r = -0.862) and acceptability (r = -0.815) scores. Conclusion: The pork with higher QG had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher QGs should be considered in order to satisfy the consumer's expectation.
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문제 정의
To the best of our knowledge, however, no scientific information regarding the physicochemical composition, technological and eating qualities of pork as affected by the carcass QG is available. Thus, the present study aimed at evaluating the effect of carcass QG on the technological quality traits, fatty acids, flavor compounds and sensory characteristics of pork according to Korean carcass QG system. The findings of our study could be valuable information to give consumers an insight on how the meat quality differences relate to meat grades; and for meat producers in order to produce the pork that is highly accepted by consumers.
제안 방법
A SPME device containing carboxen–polydimethylsiloxane (75 μm) fibre (Supelco, USA) was used and all the steps from extraction, absorption, desorption of the flavor compounds and fibre cleaning before/after each sample completion were done using a fully automated SPME sample preparation instrument (Model: AOC-5000 Plus) connected to gas chromatography (GC, Model: 7890B) with mass spectrophotometry (MS, Model: 5977B MSD, Agilent Technologies, Santa Clara, CA, USA).
The panels consisted of 12 members (four females and eight males) who were staff at the Animal Products Processing Division of National Institute of Animal Science, and they were chosen based on their previous experiences in sensory evaluation of meats. Each session had six panelists; each panelist evaluated six samples, and two sessions per day (10:30 am and 15:00 pm) were performed. Prior to use, the frozen vacuum-packed sub-samples were thawed in a cooling room (4°C) for 2 h.
Immediately after cooking, the samples were placed on individual plates and served to the panelists. Five major sensory traits such as; sensorial color of fresh meat, flavor, juiciness, tenderness and overall acceptability were used and each the sample was then evaluated for the aforementioned attributes using a 7-point scale (7 = extremely like; 6 = like very much; 5 = like moderately; 4 = neither like nor dislike; 3 = dislike moderately; 2 = dislike very much; and 1 = dislike extremely) as described by Meilgaard et al [26]. The panelists were asked to refresh their palate with drinking distilled water and salt-free crackers between samples.
The sample preparations and sensory evaluation were performed using the method of Seong et al [19] with minor modifications. Briefly, each muscle sample from each QG group was tested by six panels allocated in randomized block arrangement.
대상 데이터
For each sample, 7 representative slices (50 mm×50 mm×4 mm) were prepared parallel to fiber direction, in which 1 slice was used for the sensorial color evaluation.
Briefly, each muscle sample from each QG group was tested by six panels allocated in randomized block arrangement. The panels consisted of 12 members (four females and eight males) who were staff at the Animal Products Processing Division of National Institute of Animal Science, and they were chosen based on their previous experiences in sensory evaluation of meats. Each session had six panelists; each panelist evaluated six samples, and two sessions per day (10:30 am and 15:00 pm) were performed.
데이터처리
Multiple mean comparisons were performed using Duncan’s multiple range test.
The correlations between the chemical composition and quality traits with the QG were determined using Pearson’s linear correlation coefficient.
이론/모형
Means ± standard errors; the mean values were calculated using 7-point scale (7 = extremely like; 6 = like very much; 5 = like moderately; 4 = neither like nor dislike; 3 = dislike moderately; 2 = dislike very much; and 1 = dislike extremely).
Means and standard errors were calculated for the variables. The data were analyzed by using the General Linear Model procedure considering the QG as a main effect. Multiple mean comparisons were performed using Duncan’s multiple range test.
성능/효과
, C18:1n-9, C18:2n-6, and C18: 3n-3) detected were similar to those reported for the pork LD muscle by these authors but higher than those reported for the LD muscle of black pig breed [31]. Although the levels of individual fatty acids did not differ significantly among the QG groups, the total percent of UFA and polyunsaturated fatty acids (PUFA) were significantly different. Interestingly, the level of UFA was found significantly higher in the QG1+ (62.
The QG1+ was positively correlated to the flavor, juiciness, tenderness and acceptability scores. Based on the results obtained from our investigation, it may be concluded that pork with different QGs had different quality characteristics, fatty acids composition and quantities of flavor compounds as well as eating quality.
Our results showed that only two compounds (1,3-dimethylbenzene and 2,5-octanedione), were significantly different among the QG groups (p<0.05).
0 or lower [33]. Our results showed that the n-6/n-3 ratios were significantly higher in the QG1+ than in the QG2, and they all were higher than recommended value of lower than 4.0. Furthermore, the PUFA/SFA ratio was higher in the QG1+ (0.
Our results showed that the total amount of aldehydes were significantly higher in the QG1+ (2.94 μg/g) than in the QG 1 (1.70 μg/g).
The results of statistical analysis revealed that the QG significantly affected the amounts of eight of the 47 detected compounds (p<0.05).
후속연구
Thus, the present study aimed at evaluating the effect of carcass QG on the technological quality traits, fatty acids, flavor compounds and sensory characteristics of pork according to Korean carcass QG system. The findings of our study could be valuable information to give consumers an insight on how the meat quality differences relate to meat grades; and for meat producers in order to produce the pork that is highly accepted by consumers.
In contrast, a study by Rincker et al [12] reported that the level of IMF did not correlate strongly with eating quality such as tenderness, juiciness or pork flavor for pork loins. Therefore, further scientific evidences should be provided in order to elucidate how the marbling or IMF level influences the eating quality of pork.
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