Umami and related components in “chilled” pork for the Japanese market

Umami and related components in “chilled” pork for the Japanese market The aim of this study was to evaluate umami-related components and their evolution in Canadian pork destined for the Japanese market. Export quality pork loins for Japan were subjectively selected on-line for marbling, colour and firmness; remaining loins were retained for the domestic market. At 48h post-mortem, samples were aged 5d at 4.0°C (fresh) or 13, 28, 43 or 58d at −1.7°C (chilled). Meat qualities differed only in pH (<0.1 pH unit; P<0.05). Generally, free amino acid concentrations increased and nucleotide concentrations decreased with longer ageing periods. The equivalent umami concentration (EUC) was highest in the pork aged 5d at 4.0°C and at 43d −1.7°C (P<0.05) which is estimated as the transportation time for Canadian chilled exports to Japan. A lack of differences in EUC between domestic and export pork and between fresh and 43d chilled ageing demonstrates that Canadian chilled pork in Japan has the EUC of its fresh 5d counterpart. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Meat Science Elsevier

Umami and related components in “chilled” pork for the Japanese market

Loading next page...
 
/lp/elsevier/umami-and-related-components-in-chilled-pork-for-the-japanese-market-YgdKBgg2Dg
Publisher
Elsevier
Copyright
Copyright © 2016 Elsevier Ltd
ISSN
0309-1740
D.O.I.
10.1016/j.meatsci.2016.05.005
Publisher site
See Article on Publisher Site

Abstract

The aim of this study was to evaluate umami-related components and their evolution in Canadian pork destined for the Japanese market. Export quality pork loins for Japan were subjectively selected on-line for marbling, colour and firmness; remaining loins were retained for the domestic market. At 48h post-mortem, samples were aged 5d at 4.0°C (fresh) or 13, 28, 43 or 58d at −1.7°C (chilled). Meat qualities differed only in pH (<0.1 pH unit; P<0.05). Generally, free amino acid concentrations increased and nucleotide concentrations decreased with longer ageing periods. The equivalent umami concentration (EUC) was highest in the pork aged 5d at 4.0°C and at 43d −1.7°C (P<0.05) which is estimated as the transportation time for Canadian chilled exports to Japan. A lack of differences in EUC between domestic and export pork and between fresh and 43d chilled ageing demonstrates that Canadian chilled pork in Japan has the EUC of its fresh 5d counterpart.

Journal

Meat ScienceElsevier

Published: Nov 1, 2016

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off