Debaryomyces hansenii Lr1, previously isolated from naturally fermented cured pork loin ("lomo embuchado"), was used to inoculate Iberian pork loin under four different conditions. In all cases, specifically inoculated D. hansenii yeasts grew on the surface of the product and affected its physico-chemical and sensory characteristics. Inoculated pork loin kept higher water activity and pH and possessed lower sodium content than control samples at the end of the 90 days ripening period. Moreover, inoculation with Lr1 yeast did not change the general profile of fatty acids but modified the levels of volatile and aroma compounds by decreasing aldehydes and increasing esters and alcohol compounds. Principal Component Analysis (PCA) of the different physico-chemical parameters that were determined showed a clear separation between the samples indicating that they were different. A tendency in consumers acceptance to prefer cured pork loin specifically inoculated with the higher amounts of yeasts used in this study was observed.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.meatsci.2019.107875 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Research on Pork Cut and Freshness Determination Method Based on Computer Vision.
Foods
December 2024
College of Agricultural Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
With the increasing importance of meat quality inspection, traditional manual evaluation methods face challenges in terms of efficiency and accuracy. To improve the precision and efficiency of pork quality assessment, an automated detection method based on computer vision technology is proposed for evaluating different parts and freshness of pork. First, high-resolution cameras were used to capture image data of Jinfen white pigs, covering three pork cuts-hind leg, loin, and belly-across three different collection times.
View Article and Find Full Text PDFEffect of feeding high oleic soybean oil to finishing pigs on growth performance, carcass characteristics, and meat quality.
J Anim Sci
December 2024
Department of Animal Science, South Dakota State University, Brookings, SD 57007, USA.
This study aimed to evaluate the effects of dietary fat source and feeding duration on growth performance, carcass characteristics, and meat quality of finishing pigs. A total of 450 twenty-one-week-old finishing pigs with an average body weight of 113.7 ± 8 kg were housed in 90 pens assigned to one of five dietary treatments in a 2×2 + 1 factorial design.
View Article and Find Full Text PDFEffect of the Freeze-Drying Preservation Process on Some Quality Attributes of Pork Meat ().
Food Sci Nutr
December 2024
Laboratory 13 Thermal and Structural Analysis of Materials and Foods National Autonomous University of Mexico-Superior Studies Multidisciplinary Research Unit, Faculty at Cuautitlan (UNAM-FESC), Campus 4 Cuautitlan Izcalli Mexico.
Meat preservation processes have been widely studied over time, especially those related to low temperatures (freezing and freeze-drying); however, there is very little research that directly relates the effect of these processes on the structure of meat-and the main meat proteins-and how these changes affect some attributes of the final quality. Pork loin meat () was used, which was frozen-thawed and freeze-dried-rehydrated to subsequently evaluate changes in its chemical composition and physicochemical parameters such as water activity ( ), pH, and water-holding capacity. Physical aspects such as color profile, surface myoglobin fraction, shear force, and histological sections were also evaluated, along with thermal analysis by modulated differential scanning calorimetry.
View Article and Find Full Text PDFPerforated imprinting on high moisture meat analogue confers long range mechanical anisotropy resembling meat cuts.
NPJ Sci Food
December 2024
Department of Physiology, The Institute for Digital Medicine (WisDM), Yong Loo Lin School of Medicine, National University of Singapore, Singapore, 117593, Singapore.
Meat cuts, when cooked and masticated, separate into fibrous structures because of the long-range mechanical anisotropy (LMA) exhibited by muscle fascicles, which is not fully recapitulated in alternative proteins produced using molecular alignment technology like high moisture extrusion. We have developed a scalable perforated micro-imprinting technology to greatly enhance LMA in high moisture meat analogue (HMMA). By imprinting 1 mm thick HMMA sheets with perforated patterns (optimized by AI), we observed up to 5 × more anisotropic separation of fibrous structures in a one-dimensional pulling LMA analysis, to match the fibrousness of the cooked chicken breast, duck breast, pork loin and beef loin.
View Article and Find Full Text PDFPrediction of pork loin storage period using a compact impedance device.
Anim Sci J
December 2024
Shizuoka Professional University of Agriculture, Iwata, Shizuoka, Japan.
Management of storage period is essential for meat. The purpose of this study was to develop a technique for predicting storage period in pork loins using a compact impedance-measuring device. Eight measurement positions were placed on pork loin block meat from five fattening pigs, and impedance values at frequencies of 2 and 100 kHz, modified K values (mK values), which are derived from nucleotide-related substances were collected during storage ranging from 0 to 14 days.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!