1
|
Zheng L, Regenstein JM, Zhou L, Mokhtar SM, Wang Z. Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein. Gels 2023; 9:gels9050420. [PMID: 37233011 DOI: 10.3390/gels9050420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/12/2023] [Accepted: 05/15/2023] [Indexed: 05/27/2023] Open
Abstract
Problems with silver carp protein (SCP) include a strong fishy odor, low gel strength of SCP surimi, and susceptibility to gel degradation. The objective of this study was to improve the gel quality of SCP. The effects of the addition of native soy protein isolate (SPI) and SPI subjected to papain-restricted hydrolysis on the gel characteristics and structural features of SCP were studied. The β-sheet structures in SPI increased after papain treatment. SPI treated with papain was crosslinked with SCP using glutamine transaminase (TG) to form a composite gel. Compared with the control, the addition of modified SPI increased the hardness, springiness, chewiness, cohesiveness, and water-holding capacity (WHC) of the protein gel (p < 0.05). In particular, the effects were most significant when the degree of SPI hydrolysis (DH) was 0.5% (i.e., gel sample M-2). The molecular force results demonstrated that hydrogen bonding, disulfide bonding, and hydrophobic association are important molecular forces in gel formation. The addition of the modified SPI increases the number of hydrogen bonds and the disulfide bonds. Scanning electron microscopy (SEM) analysis showed that the papain modifications allowed the formation of a composite gel with a complex, continuous, and uniform gel structure. However, the control of the DH is important as additional enzymatic hydrolysis of SPI decreased TG crosslinking. Overall, modified SPI has the potential to improve SCP gel texture and WHC.
Collapse
Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Beidahuang Green Health Food Co., Ltd., Kiamusze 154007, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Linyi Zhou
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Sayed Mohamed Mokhtar
- Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| |
Collapse
|
2
|
Jo K, Lee S, Jeong HG, Lee DH, Kim HB, Seol KH, Kang S, Jung S. Prediction of cooking loss of pork belly using quality properties of pork loin. Meat Sci 2022; 194:108957. [PMID: 36058092 DOI: 10.1016/j.meatsci.2022.108957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 08/22/2022] [Accepted: 08/24/2022] [Indexed: 11/28/2022]
Abstract
The predictability of cooking loss in pork belly using the quality properties of pork loin was investigated. Pork belly at the 6th thoracic vertebra and pork loin at the 14th thoracic vertebra from 120 pork carcasses were used in this study. Quality properties, such as pH, proximate composition, color (L*, a*, and b* values), and cooking loss were measured. Linear regression analysis showed that the L*, a*, and b* values of pork loin were significant variables for predicting the cooking loss of pork belly (P < 0.05). However, the adjusted correlation coefficient (R2) of the linear regression was 0.51. Logistic regression analysis for the prediction of cooking loss groups (low, middle, and high) of pork belly, with the L*, a*, and b* values as the independent variables, resulted in 84% concordance. Pork carcasses can be sorted based on the cooking loss groups of pork belly by using the color parameters of pork loin.
Collapse
Affiliation(s)
- Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Hyung Gyung Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Dae-Hyun Lee
- Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Hyeun Bum Kim
- Department of Animal Resources Science, Dankook University, Cheonan 16890, Republic of Korea
| | - Kuk-Hwan Seol
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Sunmoon Kang
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea.
| |
Collapse
|
3
|
Korsgaard H, Hendriksen R, Ellis-Iversen J. Rapid risk assessment framework to assess public health risk of antimicrobial resistance found in foods. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
4
|
|
5
|
Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.10.016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
6
|
Zhang M, Karangwa E, Duhoranimana E, Zhang X, Xia S, Yu J, Xu M. Characterization of pork bone soup odor active compounds from traditional clay and commercial electrical stewpots by sensory evaluation, gas chromatography-mass spectrometry/olfactometry and partial least squares regression. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3406] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Man Zhang
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
| | - Eric Karangwa
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
| | - Emmanuel Duhoranimana
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
| | - Xiaoming Zhang
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
| | - Shuqin Xia
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
| | - Jingyang Yu
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
| | - Man Xu
- State key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi 214122 Jiangsu China
| |
Collapse
|
7
|
Park HS, Min B, Oh SH. Research trends in outdoor pig production - A review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 30:1207-1214. [PMID: 28728401 PMCID: PMC5582275 DOI: 10.5713/ajas.17.0330] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 06/14/2017] [Accepted: 07/11/2017] [Indexed: 11/27/2022]
Abstract
Since the industrialization of swine production in the late 1900s, swine farms in the United States, as well as in Europe, have largely become consolidated. Pig farms became larger in size but fewer in number, with 91% of market pigs being produced by large operations with 5,000 or more pigs on-site in the US, and only 3% of the total utilized agricultural land representing organic farming. Such change in the market made it difficult for small farmers to stay competitive, forcing them to find alternative ways to reduce the cost of production and increase profit using the outdoor production system. In contrast to the indoor confinement system, outdoor production system uses pasture-based units and/or deep-bedded hoop structures that promote animal welfare and environmental sustainability with a lower capital investment. In accord with the growing concern for animal and environmental welfare and food safety by the consumers, small farmers practicing an outdoor production system are seeing increased opportunities for marketing their products in the pork niche market. Unlike the general belief that the reproductive and growth performance measures of the outdoor sows and piglets are poorer in comparison with the animals reared indoors, studies showed that there was no significant difference in the performance measures, and some traits were even better in outdoor animals. Improved reproductive and production traits can increase the sustainability of outdoor farming. Present study reviewed the recent studies comparing the performance measures, meat quality and health of indoor and outdoor animals, as well as the efforts to improve the outdoor production system through changes in management such as hut types and breed of animals.
Collapse
Affiliation(s)
- Hyun-Suk Park
- Department of Animal Sciences, College of Agriculture and Environmental Sciences, North Carolina A&T State University, NC 27411, USA
| | - Byungrok Min
- Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853, USA
| | - Sang-Hyon Oh
- Department of Animal Sciences, College of Agriculture and Environmental Sciences, North Carolina A&T State University, NC 27411, USA
| |
Collapse
|
8
|
D'Souza DN, Cleary D, Hewitt RJE. Consumers want pork with ‘adjectives'. ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an17362] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Pork is the most consumed meat globally, but its consumption varies widely across the major pork-consuming nations. Consumers consider a wide variety of intrinsic and extrinsic cues, and credence attributes, when making purchasing and consumption decisions for food products. Brand recognition has been an important extrinsic cue for consumers, especially in the case of pork-product quality. However, the branding of fresh pork products in Australia has not been very prominent, due to the dominance of retailer ‘home-brand’ labels. However, increasingly these retailer labels are using information and branding relating to adjectives (credence attributes), for example, animal welfare, production systems, environment. The role of these credence attributes in Australia are now very much regarded by consumers as surrogate indicators of pork quality. The present paper will look at consumer preferences and attitudes to pork and the role credence attributes play when consumers purchase pork. In addition, the paper looks at the role of retailers in delivering pork with adjectives.
Collapse
|
9
|
Wojtasik-Kalinowska I, Guzek D, Górska-Horczyczak E, Głąbska D, Brodowska M, Sun DW, Wierzbicka A. Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.023] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
10
|
Farruggia D, Crescimanno M, Galati A, Tinervia S. The Quality Perception of Fresh Berries: An Empirical Survey in the German Market. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.aaspro.2016.02.075] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
11
|
Benet I, Ibañez C, Guàrdia MD, Solà J, Arnau J, Roura E. Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates. Food Chem 2015; 185:75-83. [DOI: 10.1016/j.foodchem.2015.03.102] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2014] [Revised: 03/05/2015] [Accepted: 03/24/2015] [Indexed: 10/23/2022]
|
12
|
Kumar Y, Yadav DN, Ahmad T, Narsaiah K. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12156] [Citation(s) in RCA: 268] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yogesh Kumar
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Deep Narayan Yadav
- Food Science and Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Tanbir Ahmad
- Livestock Products Technology, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| | - Kairam Narsaiah
- Agriculture Structure and Process Engineering, Central Inst. of Post Harvest Engineering and Technology; Punjab Agricultural Univ; Ludhiana India
| |
Collapse
|
13
|
Neale EP, Nolan-Clark DJ, Charlton KE. Australian parents’ perceptions of factors that influence their children’s pork consumption: an exploratory qualitative study. BMC Nutr 2015. [DOI: 10.1186/s40795-015-0007-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
|
14
|
Turyk Z, Osek M, Olkowski B, Janocha A. Pig Feeding under the Potato-green Forage Base System with or without Addition of Herbs versus a Concentrate Based System: Effect on Post-slaughter Performance and Pork Characteristics. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:683-9. [PMID: 25050003 PMCID: PMC4093189 DOI: 10.5713/ajas.2012.12543] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/03/2012] [Revised: 12/19/2012] [Accepted: 01/08/2014] [Indexed: 11/27/2022]
Abstract
This study examined carcass and meat quality parameters in growing/finishing pigs fed unconventionally versus the concentrate-based system. Ninety-six, 12 wk old pigs (34±SD 0.3 kg) were randomly divided into three groups, assigned to one of the three dietary treatments: standard complete concentrate mixture, conventional (C diet); unconventional, steamed potato-green forage-concentrate based diet (U diet), and unconventional basal diet+herbage mix (UH diet). Pigs fed U diet showed lower dressing percentage, meatiness, loin eye area, and weight of pork neck (p≤0.05), but their carcasses were significantly (p≤0.05) longer and had increased backfat depth (p≤0.05). There was no impact of the diet on the meat content of dry matter, crude ash, acidity, and colour parameters of m. longissimus. Unconventional feeding significantly (p≤0.05) elevated water the holding capacity of m. longissimus and slightly improved the sensory attributes analysis of meat. The addition of herbs resulted in increased loin eye area (p≤0.05), decreased fat content (p≤0.05) in m. longissimus, and tended to improve some sensory attributes of meat. There were significant gender differences in response to all diets. There were significant diet×sex interactions for some measured variables, but there were no clearly identifiable trends with regard to any specific carcass or meat parameters. Feeding unconventional diet to pigs may offer better culinary attributes of the meat, and improve some technologically important characteristics of pig carcass, but may negatively affect some carcass or meat parameters.
Collapse
Affiliation(s)
| | | | - Bogusław Olkowski
- Corresponding Author: B. Olkowski. Tel: +48-25-6431249, Fax: +48-25-6431267, E-mail:
| | | |
Collapse
|
15
|
Kang SM, Kang G, Seong P, Kim Y, Park B, Cho S. Effect of Cooking Condition on the Water-Soluble Flavor Precursors in Various Beef Muscles from Hanwoo (Korean Cattle). Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.6.752] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
16
|
Nolan-Clark DJ, Neale EP, Charlton KE. Processed pork is the most frequently consumed type of pork in a survey of Australian children. Nutr Res 2013; 33:913-21. [DOI: 10.1016/j.nutres.2013.08.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2013] [Revised: 08/08/2013] [Accepted: 08/08/2013] [Indexed: 11/25/2022]
|
17
|
Pork in good company? Exploratory analysis of side dishes, beverages, foodscapes and individual characteristics. Meat Sci 2013; 95:694-8. [PMID: 23562715 DOI: 10.1016/j.meatsci.2013.02.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2012] [Revised: 02/26/2013] [Accepted: 02/28/2013] [Indexed: 11/23/2022]
Abstract
The objective of this study is to explore the association between pork as the main meal component and the choice for side dishes and beverages depending on foodscape and individual characteristics, including overweight and obesity among fresh pork consumers (n=2156) in five European countries (Belgium, Denmark, Germany, Greece and Poland). Males were found to combine pork more with caloric drinking (odds ratio=1.32) and low levels of vegetable intake (odds ratio=1.32) compared to females. Younger consumers were more likely to combine pork with low levels of vegetable intake but less likely to combine pork with sauces or condiments. Heavy users of pork were more likely (odds ratio=1.43) to combine pork with sauces or condiments. The study also found an association between being overweight or obese and higher consumption of carbohydrate rich staple foods (odds ratio=1.30) and caloric drinks (odds ratio=1.30) as side dishes to pork meat. Substantial cross-cultural differences were revealed in line with typical pork consumption and meal composition habits in the respective countries. Finally, this study found that the company of family plays a significant role when choosing side dishes for pork as meal center, thus constituting a relevant venue for the positioning and marketing of pork, as well as for future public health information about meals with pork as main meal component.
Collapse
|
18
|
Systems of attitudes towards production in the pork industry. A cross-national study. Appetite 2012; 59:885-97. [DOI: 10.1016/j.appet.2012.08.021] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2011] [Revised: 08/21/2012] [Accepted: 08/22/2012] [Indexed: 11/18/2022]
|
19
|
Verbeke W, De Smet S, Vackier I, Van Oeckel MJ, Warnants N, Van Kenhove P. Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops. Meat Sci 2012; 69:343-54. [PMID: 22062827 DOI: 10.1016/j.meatsci.2004.08.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2004] [Accepted: 08/16/2004] [Indexed: 11/26/2022]
Abstract
This study investigates the role of drip, colour, marbling and fat cover as intrinsic search cues in the formation of pork chop preferences and individual determinants. Data are collected from a sample of 443 pork consumers in Belgium through using repeated selection of chops from randomised photobooks and questionnaires including socio-demographic, attitudinal and behavioural variables. Data analysis includes mixture regression analysis, bivariate descriptive statistics and the estimation of multivariate probit models. Consumers sampled in this study prefer pork chops without fat cover. Preference for fat cover is stronger among male, 35+ aged consumers with lower levels of awareness of the relation between food and health and who like pork for other reasons than taste and nutritional value (all p<0.05). Preference for colour is equally consistent within an individual, though fifty-fifty light-dark, with dark chops being more preferred by 35+ aged consumers (p<0.05). Preferences for marbling and drip are not consistent and not determined by joint socio-demographic, attitudinal and behavioural factors. Preferences for cue levels are not correlated, except a weak relation between preference for dark chops without drip (r=0.116). Preferences are apparently formed by deductions with the use of single cues as key information, mainly based on fat cover or colour, and random choice on marbling and drip.
Collapse
Affiliation(s)
- Wim Verbeke
- Department of Agricultural Economics, Ghent University, Coupure links 653, B-9000 Gent, Belgium
| | | | | | | | | | | |
Collapse
|
20
|
Hallenstvedt E, Øverland M, Rehnberg A, Kjos N, Thomassen M. Sensory quality of short- and long-term frozen stored pork products. Influence of diets varying in polyunsaturated fatty acid (PUFA) content and iodine value. Meat Sci 2012; 90:244-51. [DOI: 10.1016/j.meatsci.2011.07.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2010] [Revised: 07/07/2011] [Accepted: 07/08/2011] [Indexed: 11/26/2022]
|
21
|
Socio-cultural sustainability of pig production: Citizen perceptions in the Netherlands and Denmark. Livest Sci 2011. [DOI: 10.1016/j.livsci.2011.03.028] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
22
|
Font i Furnols M, Realini C, Montossi F, Sañudo C, Campo M, Oliver M, Nute G, Guerrero L. Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2011.02.007] [Citation(s) in RCA: 127] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
23
|
Characterization of a protease from over-matured fruits and development of a tenderizer using an optimization technique. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0067-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
|
24
|
Resano H, Pérez-Cueto F, Sanjuán A, de Barcellos M, Grunert K, Verbeke W. Consumer satisfaction with dry-cured ham in five European countries. Meat Sci 2011; 87:336-43. [DOI: 10.1016/j.meatsci.2010.11.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2010] [Revised: 11/05/2010] [Accepted: 11/07/2010] [Indexed: 11/17/2022]
|
25
|
Resano H, Perez-Cueto FJ, de Barcellos MD, Veflen-Olsen N, Grunert KG, Verbeke W. Consumer satisfaction with pork meat and derived products in five European countries. Appetite 2011; 56:167-70. [DOI: 10.1016/j.appet.2010.10.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2010] [Revised: 09/30/2010] [Accepted: 10/18/2010] [Indexed: 11/30/2022]
|
26
|
Lunde K, Skuterud E, Hersleth M, Egelandsdal B. Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity. Meat Sci 2010; 86:706-11. [DOI: 10.1016/j.meatsci.2010.06.009] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2010] [Revised: 06/02/2010] [Accepted: 06/08/2010] [Indexed: 10/19/2022]
|
27
|
Wendling W, Souza C, Silva J, Ocarino N, Boeloni J, Nascimento E, Silva I, Oliveira A, Serakides R. Efeito da administração de tiroxina sobre o peso corporal e sobre algumas características físico-químicas e histológicas do músculo Longissimus dorsi de marrãs com 70 dias de gestação. ARQ BRAS MED VET ZOO 2010. [DOI: 10.1590/s0102-09352010000400034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
|
28
|
Sveinsdóttir K, Martinsdóttir E, Green-Petersen D, Hyldig G, Schelvis R, Delahunty C. Sensory characteristics of different cod products related to consumer preferences and attitudes. Food Qual Prefer 2009. [DOI: 10.1016/j.foodqual.2008.09.002] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
29
|
Kim GW, Kim SE. Analysis of the Domestic Consumer's Preference and Consumption Behaviors on Pork. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2009. [DOI: 10.5187/jast.2009.51.1.081] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
30
|
JAWORSKA D, PRZYBYLSKI W, KAJAK-SIEMASZKO K, CZARNIECKA-SKUBINA E. Sensory Quality of Culinary Pork Meat in Relation to Slaughter and Technological Value. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2009. [DOI: 10.3136/fstr.15.65] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
31
|
|
32
|
|
33
|
Tikk K, Haugen JE, Andersen HJ, Aaslyng MD. Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation products. Meat Sci 2008; 80:1254-63. [PMID: 22063866 DOI: 10.1016/j.meatsci.2008.05.040] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2007] [Revised: 02/13/2008] [Accepted: 05/28/2008] [Indexed: 11/25/2022]
Abstract
Sensory analysis of meatballs was carried out to monitor the warmed-over flavour (WOF) development in cooked, cold-stored (at 4°C for 0, 2 and 4days) and reheated meatballs derived from M. longissimus dorsi (LD) and M. semimembranosus (SM) of pigs fed a standard diet supplemented with either 3% of rapeseed oil or 3% of palm oil. This was performed in combination with measurement of volatile compounds using a solid-state-based gas sensor array system (electronic nose) and gas chromatography/mass spectrometry together with measurement of thiobarbitoric acid reactive substances (TBARS). Subsequently, to elucidate the relations and predictability between the obtained data, the gas sensor responses were correlated with chemical (volatile and non-volatile secondary lipid oxidation products) and sensory data (flavour and odour attributes), using partial least squares regression modelling (PLSR). The TBARS, hexanal, pentanal, pentanol and nonanal all correlated to the sensory attributes associated to WOF formation. Moreover, the responses from eight of the MOS (metal oxide semiconductor) sensors within the electronic nose proved to be significantly related to WOF characteristics detected by both sensory and chemical analysis, while six of the MOSFET (metal oxide semiconductor field effect transistor) sensors were related to freshly cooked meat attributes determined by sensory analysis. The obtained results show the potential of the present gas sensor technology to monitor WOF formation in pork.
Collapse
Affiliation(s)
- Kaja Tikk
- Department of Food Science, University of Aarhus, P.O. Box 50, DK-8830 Tjele, Foulum, Denmark
| | | | | | | |
Collapse
|
34
|
|
35
|
Byrne DV, Thamsborg SM, Hansen LL. A sensory description of boar taint and the effects of crude and dried chicory roots (Cichorium intybus L.) and inulin feeding in male and female pork. Meat Sci 2007; 79:252-69. [PMID: 22062753 DOI: 10.1016/j.meatsci.2007.09.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2006] [Revised: 09/11/2007] [Accepted: 09/18/2007] [Indexed: 10/22/2022]
Abstract
Sensory profiling studies were carried out to evaluate the effects of chicory root (Cichorium intybus L.) and inulin bioactive feeding with respect to reducing the 'off-flavour' boar taint in intact male and female pork Longissimus dorsi and Psoas major. Feeding treatments significantly reduced perceived sensory boar taint in the cooked pork meat of intact males in both muscles. There were also indications that crude chicory was also effective in taint descriptor reduction in female pork, however not to the same systematic level as in male animals. Chemical measurements for skatole and androstenone were highly predictive of specific sensory descriptors of boar taint reduction. Feeding of crude, dried chicory and inulin were also determined not to impart negative sensory characteristics upon boar taint reduction. Chicory feeding therefore must be considered to have the potential for utilisation as part of a strategy for boar taint reduction in intact male pork.
Collapse
Affiliation(s)
- Derek V Byrne
- Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK 1958 Frederiksberg C, Denmark
| | | | | |
Collapse
|
36
|
Consumer involvement and perceived differentiation of different kinds of pork – a Means-End Chain analysis. Food Qual Prefer 2007. [DOI: 10.1016/j.foodqual.2006.10.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
37
|
The effect of free fatty acids on the odour of pork investigated by sensory profiling and GC-O-MS. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0647-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
38
|
Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature. Meat Sci 2007; 75:229-42. [DOI: 10.1016/j.meatsci.2006.07.004] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2006] [Revised: 07/09/2006] [Accepted: 07/09/2006] [Indexed: 11/18/2022]
|
39
|
Krystallis A, Chryssochoidis G, Scholderer J. Consumer-perceived quality in ‘traditional’ food chains: The case of the Greek meat supply chain. Appetite 2007; 48:54-68. [PMID: 16965836 DOI: 10.1016/j.appet.2006.06.003] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2005] [Revised: 06/27/2006] [Accepted: 06/28/2006] [Indexed: 10/24/2022]
Abstract
Recent food scares have increased consumer concern about meat safety. However, the Greek 'traditional' meat supply chain from producers to local butchers does not seem to realise the pressing consumer demand for certified meat quality. Or is it that, in such food chains, this demand is not so pressing yet? The present paper seeks to answer this question based on a survey conducted in the Athens area, involving a sample of 268 participants responsible for food purchasing decisions. The survey mainly aims to develop an integrated model of factors that affect consumer-perceived meat quality and to develop the profile of different consumer segments in relation to these perceptions. The substantial findings of the survey include the fact that, despite their enormous per capita consumption, the majority of consumers are not particularly involved in the meat-purchasing process. Rather they attach importance to visual intrinsic quality cues evaluated in a pre-purchasing context. In this respect, intrinsic quality cues are assigned a role similar to that of quality certification; coupled with the choice of traditional channels and the resulting personal relation with the butcher, they can be understood as efforts to decrease risk of the purchasing decision. Moreover, consumers with such behaviour seem to relate domestic country of origin of meat mostly with perceptions of general safety. Finally, a small, but promising trend with substantial marketing implications of frequent purchases of chicken and pork at supermarkets should not be ignored.
Collapse
Affiliation(s)
- Athanassios Krystallis
- Laboratory of Agribusiness Management, Agricultural University of Athens, Iera Odos 75, Evelpidi Building, Votanikos, GR 11855 Athens, Greece.
| | | | | |
Collapse
|
40
|
Ngapo T, Martin JF, Dransfield E. International preferences for pork appearance: I. Consumer choices. Food Qual Prefer 2007. [DOI: 10.1016/j.foodqual.2005.07.001] [Citation(s) in RCA: 89] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
41
|
Application of an electronic nose for measurements of boar taint in entire male pigs. Meat Sci 2006; 74:564-77. [PMID: 22063061 DOI: 10.1016/j.meatsci.2006.05.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2005] [Revised: 04/10/2006] [Accepted: 05/08/2006] [Indexed: 11/22/2022]
Abstract
An electronic nose based on ion mobility spectrometry was used for boar taint measurements of entire male pig samples varying in androstenone and skatole levels (0.09-0.88μg/g fat and 0.01-0.26μg/g fat, respectively). Sensory perceptible boar taint (especially boar odour) was found to be more related to androstenone than to skatole, whereas a rancid note was determined more related to skatole than to androstenone. Multivariate models implementing some generally prescribed cut-off limits for androstenone (0.50μg/g) and skatole (0.21μg/g) indicated that the e-nose could be used for ordering samples with respect to low and high levels of androstenone and skatole. Studying the direct relationships between e-nose data, sensory data, androstenone and skatole showed better predictivity of the chemical compounds (androstenone: r=-0.948, RMSEP=0.309; skatole: r=-0.629, RMSEP=0.069) than for single sensory descriptors (boar odour r=0.409, RMSEP=0.789). The results thus suggest that the e-nose technology based on ion mobility spectrometry as in the MGD-1 may have a potential for future rapid sorting of boars at the slaughter line. The study provides new knowledge of the applicability of ion mobility spectrometry for measuring boar taint and also confirms the challenge of measuring boar taint using chemically determined cut-off limits for a sensory perceptible phenomenon. Thus, future development should be more devoted to developing holistic approaches rather than focusing on the influence of single variables on boar taint.
Collapse
|
42
|
Krystallis A, Arvanitoyannis IS. Investigating the concept of meat quality from the consumers’ perspective: The case of Greece. Meat Sci 2006; 72:164-76. [DOI: 10.1016/j.meatsci.2005.06.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2004] [Revised: 06/20/2005] [Accepted: 06/28/2005] [Indexed: 11/17/2022]
|
43
|
Fortomaris P, Arsenos G, Georgiadis M, Banos G, Stamataris C, Zygoyiannis D. Effect of meat appearance on consumer preferences for pork chops in Greece and Cyprus. Meat Sci 2005; 72:688-96. [PMID: 22061881 DOI: 10.1016/j.meatsci.2005.09.019] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2005] [Revised: 08/12/2005] [Accepted: 09/30/2005] [Indexed: 11/25/2022]
Abstract
The effect of meat appearance on consumers' preferences for pork chops was assessed using images manipulated for appearance characteristics. Data were collected from 412 consumers in Greece and Cyprus. Consumers were asked for their preference for pork chops from a book of computer-modified images and then completed a questionnaire of socio-demographic information, including eating and purchasing behaviour. Consumers under the age of 35 years showed preferences for dark red, lean pork, while consumers aged 35 years and older preferred either dark or light red pork. Gender appeared to be an important selection factor as men showed an increased preference for dark red pork while women preferred the light red. Consumers who stated that they like pork for its taste (91%) preferred either dark or light red pork chops while those who like pork for reasons other than taste preferred dark red, lean pork. Urban consumers preferred light red, fatty pork chops while the rural consumers preferred the dark red pork chops.
Collapse
Affiliation(s)
- P Fortomaris
- Department of Animal Production, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | | | | | | | | | | |
Collapse
|
44
|
CHUN SOONSIL, CHAMBERS EDGAR, CHAMBERS DELORES. PERCEPTION OF PORK PATTIES WITH SHIITAKE (LENTINUS EDODE P.) MUSHROOM POWDER AND SODIUM TRIPOLYPHOSPHATE AS MEASURED BY KOREAN AND UNITED STATES CONSUMERS. J SENS STUD 2005. [DOI: 10.1111/j.1745-459x.2005.00016.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
45
|
The eating quality of Canadian pork and its relationship with intramuscular fat. Meat Sci 2005; 69:297-305. [DOI: 10.1016/j.meatsci.2004.07.011] [Citation(s) in RCA: 143] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2004] [Revised: 07/22/2004] [Accepted: 07/22/2004] [Indexed: 11/20/2022]
|
46
|
Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production. Meat Sci 2005; 69:61-70. [DOI: 10.1016/j.meatsci.2004.06.006] [Citation(s) in RCA: 127] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2004] [Revised: 06/07/2004] [Accepted: 06/07/2004] [Indexed: 11/23/2022]
|
47
|
Opinion of the Scientific Panel on Animal Health and Welfare (AHAW) on a request from the Commission related to welfare aspects of the castration of piglets. EFSA J 2004. [DOI: 10.2903/j.efsa.2004.91] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
48
|
Russell C, Cox D. Understanding middle-aged consumers' perceptions of meat using repertory grid methodology. Food Qual Prefer 2004. [DOI: 10.1016/s0950-3293(03)00073-9] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
49
|
Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia. Meat Sci 2003; 65:737-48. [DOI: 10.1016/s0309-1740(02)00276-0] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2002] [Revised: 08/26/2002] [Accepted: 10/09/2002] [Indexed: 11/21/2022]
|