Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics.

Reliable sorting and optimised use of boar-tainted pig carcasses are dependent on knowledge of the distribution of skatole and androstenone and the corresponding sensory characteristics. In this study, skatole and androstenone were measured in the neck fat and in six different meat cuts from 14 entire male pigs. There was a strong correlation between the content of skatole in the neck fat and in the meat cuts, though the concentration of skatole in the meat cuts was much lower than in the neck fat.

Application of hydrolyzed proteins of animal origin in processed meat.

With increasing consumer interest in functional foods, proteins from slaughterhouse side streams can offer interesting application opportunities in this respect. Worldwide, increasing numbers of people are suffering from hypertension and protein deficiency. Hydrolyzed proteins of animal origin may show ACE-inhibitory activity, which is central to the treatment of hypertension.

Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality.

Flavour development and overall eating quality of pork semimembranosus were investigated with regard to different raw meat qualities (feeding/fasting strategy; control/low glycogen level, gender; castrate/female, slaughter live-weight; 84kg/110kg) combined with frying temperature (150°C/240°C). It was further investigated whether the precursor levels of glycogen, IMP, inosine, and hypoxanthine in the raw meat were correlated to the raw meat quality and fried/grilled attributes. Pork schnitzels were fried on a pan (155°C) or grill-pan (240-250°C) to a core temperature of 70°C.

The impact of sensory quality of pork on consumer preference.

Danish consumers from Roskilde, a town near the Danish capital Copenhagen (n=213), and from Holstebro, a provincial town in the north-western part of Jutland (n=162), rated nine different samples of pork on an unstructured hedonic scale from "do not like at all" to "like very much". The samples represented variation in raw meat quality (pH, IMF and carcass weight), muscle (LD and BF), origin (Danish/French Pay Basque), cooking method (pan/oven) and end point temperature (65°C/75°C). The meat was described by sensory profiling and chemical and physical analysis (pH, fat, water, colour, fatty acid composition).

Histo- and biochemical characteristics of the Longissimus dorsi muscle in pigs and their relationships to performance and meat quality.

Histo- and biochemical characteristics of the longissimus dorsi muscle at 65-70 kg body weight and their relationships to performance and meat quality at 100 kg were examined in Danish Landrace and Danish Large White female and castrated male pigs. Breed differences were observed for feed conversion rate, and a number of histochemical and biochemical traits. The organoleptic traits, flavour (13%), tenderness (15%) and overall acceptability (13%) were rated higher in Large White pigs.

The influence of porcine growth hormone on muscle fibre characteristics, metabolic potential and meat quality.

Treatment of lean female pigs with porcine growth hormone (placebo or 80 μg pGH per kg body weight per day) for 6 weeks from 50 kg to 86 kg body weight did not change the frequency and the percentage area of muscle fibre types (ST, FTa and FTb fibres) and muscle capillarity of M. longissimus dorsi, M. gluteus medius and M.