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  • Title: Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality.
    Author: Meinert L, Tikk K, Tikk M, Brockhoff PB, Bejerholm C, Aaslyng MD.
    Journal: Meat Sci; 2008 Oct; 80(2):249-58. PubMed ID: 22063329.
    Abstract:
    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. Frying temperature was the one factor with greatest influence on the sensory attributes, and pan-grilled schnitzels had significantly higher scores in fried/grilled attributes regardless of meat quality compared to pan-fried schnitzels. Texture was not appreciably influenced by any treatment. There was no correlation between precursor levels and raw meat qualities or fried sensory attributes. Gender and slaughter live-weight had no pronounced influence on flavour and overall eating quality.
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