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Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality
Muscle longissimus dorsi excised at 2 hr post mortem was utilised to study the effect of post-mortem meat quality, and their content of nucleotide metabolites, on the sensory characteristics of cooked loin. Four different post mortem meat qualities were defined: pale soft exudative (PSE), red soft e...
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| Published in: | Meat science 1999, Vol.51 (1), p.53-59 |
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| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c481t-982106aa87bc108d6066d7aa4014dd521155daef20b1c37cbc1d86e394fe8f173 |
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| cites | cdi_FETCH-LOGICAL-c481t-982106aa87bc108d6066d7aa4014dd521155daef20b1c37cbc1d86e394fe8f173 |
| container_end_page | 59 |
| container_issue | 1 |
| container_start_page | 53 |
| container_title | Meat science |
| container_volume | 51 |
| creator | Flores, M Armero, E Aristoy, M.-C Toldra, F |
| description | Muscle
longissimus dorsi excised at 2
hr post mortem was utilised to study the effect of post-mortem meat quality, and their content of nucleotide metabolites, on the sensory characteristics of cooked loin. Four different post mortem meat qualities were defined: pale soft exudative (PSE), red soft exudative (RSE), red firm non-exudative (RFN) and dark firm dry (DFD). The DFD meat quality class showed low sour and salty tastes and a high sweet taste, low astringency and high juiciness and tenderness, giving the best overall quality. On the other hand, the RSE quality class produced a meat with a low juiciness and high hardness, and a low overall quality although these differences were not significant (
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| doi_str_mv | 10.1016/S0309-1740(98)00097-7 |
| format | article |
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longissimus dorsi excised at 2
hr post mortem was utilised to study the effect of post-mortem meat quality, and their content of nucleotide metabolites, on the sensory characteristics of cooked loin. Four different post mortem meat qualities were defined: pale soft exudative (PSE), red soft exudative (RSE), red firm non-exudative (RFN) and dark firm dry (DFD). The DFD meat quality class showed low sour and salty tastes and a high sweet taste, low astringency and high juiciness and tenderness, giving the best overall quality. On the other hand, the RSE quality class produced a meat with a low juiciness and high hardness, and a low overall quality although these differences were not significant (
p<0.05) against RFN and PSE meats. The effect of nucleotide metabolite contents on the sensory meat properties were most significant on taste although, the different meat qualities were only significantly different (
p<0.05) in the content of hypoxanthine, guanosine, GDP and IDP.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/S0309-1740(98)00097-7</identifier><identifier>PMID: 22061536</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; body fat ; chemical composition ; cooking ; dark firm dry meat ; drip loss ; exudative meat ; flavor ; Food industries ; Fundamental and applied biological sciences. Psychology ; intramuscular fat ; juiciness ; Meat and meat product industries ; meat quality ; nucleotides ; odors ; pork ; postmortem changes ; protein content ; red firm non-exudative meat ; red soft exudative meat ; sensory properties ; texture ; water content</subject><ispartof>Meat science, 1999, Vol.51 (1), p.53-59</ispartof><rights>1998 Elsevier Science Ltd</rights><rights>1999 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c481t-982106aa87bc108d6066d7aa4014dd521155daef20b1c37cbc1d86e394fe8f173</citedby><cites>FETCH-LOGICAL-c481t-982106aa87bc108d6066d7aa4014dd521155daef20b1c37cbc1d86e394fe8f173</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1646227$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22061536$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Flores, M</creatorcontrib><creatorcontrib>Armero, E</creatorcontrib><creatorcontrib>Aristoy, M.-C</creatorcontrib><creatorcontrib>Toldra, F</creatorcontrib><title>Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Muscle
longissimus dorsi excised at 2
hr post mortem was utilised to study the effect of post-mortem meat quality, and their content of nucleotide metabolites, on the sensory characteristics of cooked loin. Four different post mortem meat qualities were defined: pale soft exudative (PSE), red soft exudative (RSE), red firm non-exudative (RFN) and dark firm dry (DFD). The DFD meat quality class showed low sour and salty tastes and a high sweet taste, low astringency and high juiciness and tenderness, giving the best overall quality. On the other hand, the RSE quality class produced a meat with a low juiciness and high hardness, and a low overall quality although these differences were not significant (
p<0.05) against RFN and PSE meats. The effect of nucleotide metabolite contents on the sensory meat properties were most significant on taste although, the different meat qualities were only significantly different (
p<0.05) in the content of hypoxanthine, guanosine, GDP and IDP.</description><subject>Biological and medical sciences</subject><subject>body fat</subject><subject>chemical composition</subject><subject>cooking</subject><subject>dark firm dry meat</subject><subject>drip loss</subject><subject>exudative meat</subject><subject>flavor</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>intramuscular fat</subject><subject>juiciness</subject><subject>Meat and meat product industries</subject><subject>meat quality</subject><subject>nucleotides</subject><subject>odors</subject><subject>pork</subject><subject>postmortem changes</subject><subject>protein content</subject><subject>red firm non-exudative meat</subject><subject>red soft exudative meat</subject><subject>sensory properties</subject><subject>texture</subject><subject>water content</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><recordid>eNqF0U1v1DAQBmALgehS-AmAD0jAIWA7iWOfEKr4kipxWHq2Zu0xuE3ire0g7b_H6S7lyMmXx--M3iHkOWfvOOPy_Za1TDd86Ngbrd4yxvTQDA_IhquhbTreqodkc0_OyJOcryvirVCPyZkQTPK-lRtyvcU5x3Sg9hcksAVTyCXYTKOnNsYbdHQf0w0dY5gpZAreY1WO7g50XuyIsQSHlc4F50JhXn0uzRRTwYlOCIXeLjCGcnhKHnkYMz47vefk6vOnHxdfm8vvX75dfLxsbKd4abQSnEkANewsZ8pJJqUbADrGO-d6wXnfO0Av2I7bdrBVOSWx1Z1H5fnQnpPXx9x9ircL5mKmkC2OI8wYl2w0E4rprmdV9kdpU8w5oTf7FCZIB8OZWVs2dy2btUKjlblr2awTXpwmLLsJ3f2vv7VW8OoEIFsYfYLZhvwvXXZSiDXn5ZF5iAZ-1urN1VbUIzGhuRz4GvThKLAW9jtgMtkGnC26kOodjIvhP7v-AXx5o0A</recordid><startdate>1999</startdate><enddate>1999</enddate><creator>Flores, M</creator><creator>Armero, E</creator><creator>Aristoy, M.-C</creator><creator>Toldra, F</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>1999</creationdate><title>Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality</title><author>Flores, M ; Armero, E ; Aristoy, M.-C ; Toldra, F</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c481t-982106aa87bc108d6066d7aa4014dd521155daef20b1c37cbc1d86e394fe8f173</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Biological and medical sciences</topic><topic>body fat</topic><topic>chemical composition</topic><topic>cooking</topic><topic>dark firm dry meat</topic><topic>drip loss</topic><topic>exudative meat</topic><topic>flavor</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>intramuscular fat</topic><topic>juiciness</topic><topic>Meat and meat product industries</topic><topic>meat quality</topic><topic>nucleotides</topic><topic>odors</topic><topic>pork</topic><topic>postmortem changes</topic><topic>protein content</topic><topic>red firm non-exudative meat</topic><topic>red soft exudative meat</topic><topic>sensory properties</topic><topic>texture</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Flores, M</creatorcontrib><creatorcontrib>Armero, E</creatorcontrib><creatorcontrib>Aristoy, M.-C</creatorcontrib><creatorcontrib>Toldra, F</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Flores, M</au><au>Armero, E</au><au>Aristoy, M.-C</au><au>Toldra, F</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>1999</date><risdate>1999</risdate><volume>51</volume><issue>1</issue><spage>53</spage><epage>59</epage><pages>53-59</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Muscle
longissimus dorsi excised at 2
hr post mortem was utilised to study the effect of post-mortem meat quality, and their content of nucleotide metabolites, on the sensory characteristics of cooked loin. Four different post mortem meat qualities were defined: pale soft exudative (PSE), red soft exudative (RSE), red firm non-exudative (RFN) and dark firm dry (DFD). The DFD meat quality class showed low sour and salty tastes and a high sweet taste, low astringency and high juiciness and tenderness, giving the best overall quality. On the other hand, the RSE quality class produced a meat with a low juiciness and high hardness, and a low overall quality although these differences were not significant (
p<0.05) against RFN and PSE meats. The effect of nucleotide metabolite contents on the sensory meat properties were most significant on taste although, the different meat qualities were only significantly different (
p<0.05) in the content of hypoxanthine, guanosine, GDP and IDP.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22061536</pmid><doi>10.1016/S0309-1740(98)00097-7</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Meat science, 1999, Vol.51 (1), p.53-59 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | ScienceDirect Freedom Collection |
| subjects | Biological and medical sciences body fat chemical composition cooking dark firm dry meat drip loss exudative meat flavor Food industries Fundamental and applied biological sciences. Psychology intramuscular fat juiciness Meat and meat product industries meat quality nucleotides odors pork postmortem changes protein content red firm non-exudative meat red soft exudative meat sensory properties texture water content |
| title | Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality |
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