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.
Meat Science – Elsevier
Published: Nov 1, 2016
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