meat flavour in pork and beef - from animal to meal · meat flavour and reduced metallic taste. no...
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![Page 2: Meat flavour in pork and beef - from animal to meal · meat flavour and reduced metallic taste. No other effects on flavour (8 and 19 days) Xin et al, 2014 Increased flavour and palatability](https://reader034.vdocument.in/reader034/viewer/2022051808/600c280d2d5c1b5d615bf1a9/html5/thumbnails/2.jpg)
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Volatileflavour
Fried meat
Boiled meat
Meat
Piggy
Nutty
Rancid
TasteSweet
Sour
Bitter
Salt
Umami IMP
MSG
Lactate
Hypoxanthine
Flavour is a combination of taste and volatile compounds
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Animal Meat Cooking Meal
Fatty acids IMPCarbohydrates
Amino acids
Maillard reactionLipid degradation
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Fatty acid composition in pigs - feeding
In the phospholipids:
Saturated:unsaturated is relatively constant
Monounsaturated:polyunsaturated can change due to feeding
Alonso et al, 2012
3% fat in the feed:Minor significant differences in the composition of PL, Significant differences in the neutral lipids.Tikk et al, 2007
Animal Meat Cooking Meal
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Iodine number in the feed 66 – 72 – 78 – 84 – 90 - 96
Neck fat
Back fat
Leaf fatGroin fat
Female
Castrate
Entire males
Fatty acid composition in pigs – gender and feed
Animal Meat Cooking Meal
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Entire males has a higher concentration of PUFA than female and castrates, BUT it depends on the iodine number in the feed.
Unpublished data. Simonsen, Brockhoff, Aaslyng, Darré, Claudi-Magnussen, 2016
-0.4 -0.2 0.0 0.2 0.4
-0.4
-0.2
0.0
0.2
0.4
PC 1 (26.9%)
PC
2 (
10
.4%
)
N_C10N_C12
N_C14
N_C15
N_C16
N_C16_1
N_C17
N_C18
N_C18_1_9
N_C18_1_11
N_C18_2
N_C19
N_C18_3_6
N_C18_3_9
N_C18_2_CT
N_C20
N_C20_1
N_C20_2
N_C20_4
N_C20_3_11
N_C22_4
-2
0
2
Aveg.LSD Leaf fat Groin fatt Neck fat Back fat
Fat fractions
PC
1
Female
Castrate
Entire male
Predicted means for fat fractions by gender
-3
0
3
6
Aveg.LSD 66 72 78 84 90 96
Iodine value in the feed
PC
1
Predicted means for iodine groups by gender
Female
Castrate
Entire male
Fatty acid composition depends on both gender and feed
Animal Meat Cooking Meal
PUFA
MUFA
SFA
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Fatty acid composition effect on flavour
No effect on flavour!
Animal Meat Cooking Meal
Pigs
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Sevane et al, 2014
Breed differences eg Simmentaler higher PUFA concentration than Charolais
Fatty acid composition in cattle - breed
Animal Meat Cooking Meal
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Grass feeding
Ω-3 fatty acids Change in volatile composition
An effect on flavour No effect on flavour
Animal Meat Cooking Meal
Frank et al. 2016, Tansawat et al, 2013 Jiang et al, 2010, Moloney et al, 2013
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Glucogen Glucose
ATP IMP Ribose
Glycogen:Breed (Hampshire high glycogen)Strategic feeding (reduces glycogen)Preslaughter handling (reduces glycogen)
ATP:Preslaughter handling
No effect on flavour or reduced fried flavour
Animal Meat Cooking Meal
Carbohydrates in pork
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Ageing of pork - amino acids and carbohydrates
Animal Meat Cooking Meal
Super chilled (-1.7°C), 58 days: increase in free amino acids.
Sensory properties not investigated.Ngapo & Vachon, 2016
2°C ageing, 21 days: no effect on flavour, increased bitterness
Free amino acids not investigated.Tikk et al, 2006
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Ageing of pork – increased hypoxanthine increased bitterness
Animal Meat Cooking Meal
IMP InosineRibose-5-P Ribose
Hypoxanthine
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Dry ageing of beef - flavour
The effect depends on feeding (2 weeks). No difference or a less intensive beef aroma
Jiang et al., 2010
Slightly increased umami taste and butterfriedmeat flavour and reduced metallic taste. No othereffects on flavour (8 and 19 days) Xin et al, 2014
Increased flavour and palatability (3 weeks)
Kim et al, 2016
Story telling
Animal Meat Cooking Meal
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Cooking – Temperature and time
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Temperature
100° C
200° C
Boiled flavour
Fried flavour
Burned flavour
Fatty acid degradation
Maillard reaction
Pyrolysis of amino acidsand carbohydrates
Animal Meat Cooking Meal
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Cooking at low temperatures
Cooking at low temperatures - pork
2,42,62,8
33,23,4
Core temp Core temp + 60min
Core temp +120 min
IMP
60°C 70°C 80°C
Rotola-Pukkila et al. 2015
µmol/g
0
2
4
6
8
10
Core temp +6 h
Core temp +17 h
Core temp +30 h
58°C Metal taste
53°C Metal taste53°C Meat flavour
58°C Meat flavour
Senso
ryin
tensi
ty
Christensen et al, 2012
Animal Meat Cooking Meal
LD
ST
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Cooking at high temperatures, pork
0
2
4
6
8
10
LC-H
-C
LC-H
-F
LC-L
-C
LC-L
-F
C-H
-C
C-H
-F
C-L
-C
C-L
-F
Fried meat flavour
LC: Low carbohydrate feedC: Control feed
L: Light carcass weightH: Heavy carcass weight
C: CastrateF: Female
Unpublished data, Aaslyng et al, 2006
220°, 85°C
220°, 65°C
150°, 65°C
150°, 85°C
Animal Meat Cooking Meal
0
2
4
6
8
10
LC-H
-C
LC-H
-F
LC-L
-C
LC-L
-F
C-H
-C
C-H
-F
C-L
-C
C-L
-F
Burnt meat flavour
LC: Low carbohydrate feedC: Control feed
220°, 85°C
220°, 65°C150°, 65°C
150°, 85°C
C: CastrateF: Female
L: Light carcass weightH: Heavy carcass weight
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During heating, myoglobin denature and FeII are no longer fixated
FeII is a strong pro-oxidant and during storage and especially reheating the lipids and proteins will oxidize
Warmed over flavour
Oily/fatty
Paint
Cardboard
Rancid
Animal Meat Cooking Meal
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Ω-3 fatty acids increasesthe development of warmedover flavour
0
3
6
9
12
15
Palm oil Rapeseed oil Palm oil Rapeseed oil
LD SM
Warmed over flavour
Warmed over flavour
Animal Meat Cooking Meal
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Warmed over flavour
0
3
6
9
12
15
0 1 2 3
Days
Warmed over flavor
Oxygen No oxygen
0
3
6
9
12
15
65°C 80°C
Warmed over flavour
Avoid oxygen Keep the first coretemperature low
Core Temperature
Unpublished data Unpublished data
Animal Meat Cooking Meal
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Boar taint – present in the whole carcass
skatole androstenone
Loin
Ham
Fore-endBacon
Feet
Tail
Ear
Animal Meat Cooking Meal
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Cooking does not reduce the content of skatoleand androstenone
Cooking loss
Oven/sous vide, 58°C, 65°C, 75°C6 hours, +/- vakuum package
[Skatole] = 0.05 µg/g[Androstenone] = 0.15 µg/g
[Skatole] = 0.05-0.07 µg/g[Androstenone] = 0.20-0.25 µg/g
Animal Meat Cooking Meal
Still unpublished data
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Avoid too muchpolyunsaturatedfat
Gentlehandling
Optimal cooking
Animal Meat Cooking Meal
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Thank you for your attention