Danish Meat Association > Danish Meat Research Institute > Product quality > Eating quality > Publications
Publications
- ICoMST2005, Effect of Retail-packaging methods on Premature Browning of cooked beef patties
- ICoMST2002, Pork Flavour: Correlation between sensory profile and volatile flavour components of cooked pork
- Eating quality of pork: The interaction between meat quality and cooking
- ICoMST2003, Effect of Packing Method on Colour and Eating Quality of Beef Loin Steaks
- Avoid warmed over flavour (WOF)
- Better quality with smart electrical stimulation
- Chilling in stages results in tender pork
- Colour stability of cured cooked sliced ham in MAP during chill display
- Compensatory growth improves meat tenderness in gilts but not in barrows
- Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia
- Consumer perceptions of pork in Denmark, Norway and Sweden
- Consumer preference of pork in Denmark
- Critical Packaging Parameters in MAP of Meat Products and their Optimisation
- Danish organic pigs - effect of feeding strategy on odour and flavour of fresh pork. EU Workshop, SUSPORKQUAL, Copenhagen 17-18 June 2004 (pdf)
- Danish pigs - sensory quality of organic and conventional fresh pork. EU Workshop, SUSPORKQUAL, Copenhagen 17-18 June 2004 (pdf)
- Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Meat
- Eating quality of pork from original breeds - Abstract fra hovedopgave, 2005
- Effect of Lupine and Protein Level for Growing-Finishing Pigs on Scatole in Backfat (Pig Off-Odour) of Female and Castrated Male Pigs
- Effect of using Piétrain, Duroc or HD as sireline on eating quality in pork loin
- Excellent eating quality of Danish Pork
- Factors influencing the eating quality of pork
- Fatty acid precursors influence on the volatile flavour of pork
- Fry minced beef patties with measuring tape and stop watch
- Frying in butter - it provides taste and smell
- Good packaging safeguards against discolouration and rancidity
- Gourmet salting ensures juicy and tender meat
- ICoMST2002, Pork Flavour: Sensory profiling of pork in Sweden and Denmark using the same methodology
- ICoMST2003, Effect of Feeding Period for Dry Cull Cows on Carcass Quality, Meat Quality and Consumer Reactions to Loin Steaks
- ICoMST2004, Effect of breed and strategic feeding on pork tenderness evaluated with instrumental and sensory analyses
- ICoMST2004, Sensory evaluation of beef loin steaks stored in different atmospheres
- ICoMST2004, The effect of intramuscular fat on eating quality of pork depending on end point temperature
- ICoMST2005, The effect of frying fat on flavour of pork chops
- ICoMST2005, Effect of 2 years of storage on sensory quality of pork loin with a high content of polyunsaturated fat
- ICoMST2005, Sensory Evaluation of ground beef stored in different atmospheres
- ICoMST2005, The development in inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste - and retro nasal flavor perception of the meat
- ICoMST2006, Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat qualities
- ICoMST2006, Mechanical tenderisation and enhancement improve eating quality of beef from dairy cows
- ICoMST2006, Tender pork through stepwise chilling
- ICoMST2007, Eating quality of meat from young bulls of different ages and fed in three different feeding systems
- ICoMST2007, Injection of brine containing kiwi fruit powder increases tenderness of pork M. biceps femoris
- ICoMST 2008, Consumer preferences for retail packaged beef steaks with or without oxygen - a Danish in home cooking study
- ICoMST 2008, Effect of packaging, freezing and thawing of ground beef on the quality of beef patties
- Identification of volatile compounds in roasted pork meat
- MAP sensory shelf life
- Meat from large young bulls - an alternative to beef
- Much more tender beef with slow chilling and ageing
- New Equipment for Meat Manufacturing and Minimal Processing- Existing and Potential Uses
- New model for prediction of shelf life of beef
- Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters
- Organic feed results in tough pork chops !
- Oxidation of beef steaks during storage in oxygen atmosphere
- Piggy flavour the importance of fatty acids - Abstract fra hovedopgave, 2005
- Pressure on the meat increases the salty flavour
- Protecting quality of sliced meats
- References for sensory assessment of pork flavour
- Sensory and microbiological qualities of beef during ageing packed with two vacuum methods
- Sensory profile of fresh pork
- Sensory quality of pork
- Smell of pork
- Enhance the product value by taste sensation
- Tender beef with mechanical tenderising and marinating
- The best pork the consumers have tasted
- The cause of liver-taste is still unknown
- The consumers view/reaction - Prevention of boar taint in pig production
- The influence of cooking techniques and core temperature on results of a sensory analysis of pork - depending on the raw meat quality
- The secret behind 'Tender Pork'
- Volatile components in pork semimembranosus pan-fried at two pan temperatures
- When the appearance is most important
- Which breed produces the most tender beef ?
Experiments have shown that meat packed in a high concentration of oxygen develops premature browning (PMB), which means that the meat appears well done at lower temperatures than expected.
Knowledge of consumer preference for pork is of great importance to the meat industry. The purpose of the present study was to investigate the relationship between the sensory profile and the volatile flavour components of cooked pork.
There is an interaction between the raw meat quality, the cooking procedure and the eating quality. But there is still much work to be done to map the main quality characteristics contributing to this interaction.
This study examines the ability of different packaging methods to maintain good eating quality, prolong shelf life and eliminate re-packing of fresh beef primal cuts.
A high level of eating quality for ‘cook & chill’ products can be achieved by the choice of raw material combined with marinating, gentle cooking and packaging without oxygen.
Most cattle carcasses in Scandinavia are electrical stimulated in order to improve the tenderness. By dimensioning the electrical stimulation according to the size of each carcass, it is expected that the meat becomes more tender.
Meat from half carcasses chilled in stages has a tenderness score that is two units higher than the score for meat from traditionally chilled half carcasses
Undesirable quality changes occur when food products are exposed to light. These changes result in deterioration of the visual and sensory appearance of the product, and hence reduced consumer appeal.
Results obtained from this study suggest that a compensatory growth strategy used on gilts is one way of increasing the pork tenderness without compromising either slaughter weight or meat percentage.
The study adresses sensory quality of pork judged by consumers in Scandinivia. The pork varied in quality due to differences in pH, ageing, cooking temperature and warmed over flavour.
This study focused on how the consumer perceived the eating quality of pork. The consumers ranked flavour as the most important attribute.
This project aimed to investigate the importance of texture, juiciness, flavour and appearance of pork on the consumer preference.
The commercial use of modified atmosphere packaging (MAP) is still rather empirically based. Many investigations indicate MAP to be more efficient than vacuum in assuring the shelf life and safety of sliced meat products.
Feeding strategy affects tenderness and other sensory texture attributes of organic pork. Here it is investigated, whether odour and flavour are affected as well.
Many of the differences in sensory quality between organic and conventional pork are only seen for one crossbreed or one sex.
Inosine monophosphate (IMP) and its degradation products, ribose and hypoxanthine, are all considered to be important constituents in meat flavor formation and development. The present study explored the fate of IMP during aging of pork.
Abstract fra hovedopgave, 2005
Pigs fed 25% lupines had significantly lower skatole concentrations in backfat compared with control treatments fed organic concentrate without lupines.
Pig genotype is known to be of primary importance for meat quality. This investigation shows a difference in eating quality in pork chops, when using different sire lines even if the major gene for meat quality has been removed from the breeding stock.
Choice of feeding strategy and cooking method decides whether the pork is tender and juicy.
There is a constantly increasing interest in the quality of our meals by both consumers as well as by the authorities. Focus is therefore naturally also on the eating quality of pork. In general Danish pork is of a fine and uniform eating quality.
The flavour of fried pork is a result of a combination of lipid degradation compounds, Maillard reactions compounds and the interaction between these.
It has always been the correct thing to do to cook minced beef patties until brown inside. Investigations now show that when the minced beef has been subjected to oxygen it appears to be well cooked before all potential pathogenic bacteria are killed.
If one likes the taste of butter and fried meat, it is the obvious choice to fry in butter.
Non heat treated products such as salami, pepperoni and bacon must be packaged in such a way that light and oxygen are kept away from the products. This ensures good colour stability, and the products do not become rancid.
Gourmet salted pork chops are more tender and juicy than chops cured after cooking.
Results from sensory profiling in 2 laboratories using equal pork samples of different qualities are presented. According to PCA, both panels evaluated the warmed–over flavour as the main factor contributing to the flavour differences in the samples.
A major part of the beef marketed for Danish retail consumers originates from dairy cows slaughtered when they are culled from milk production. Cull cows fed for two or four months are rated more tender and tasty by consumers than meat from non-fed cows.
A high rate of protein degradation at slaughter accelerates meat tenderness development post mortem.
Studies have demonstrated that beef stored in high oxygen atmosphere develops a well-done appearance at temperature much below than expected
There exists a theory that the IMF fat increases the robustness of the meat towards a rougher treatment.
A small consumer survey with 29 Danish consumers showed a large variety of fat types chosen by the consumers.
PUFA in pigs’ diets means that the shelf life of meat and meat products during storage will normally become poorer and the storage time will be shorter compared to meat from pigs fed a ‘normal’ diet.
The gas composition in a pack influences the sensory quality of cooked beef patties.
Inosine monophosphate (IMP) is considered to be one important constituent in meat flavor formation and development.
Studies have shown that an interaction exist between the cooking procedure and the raw meat quality, where the effect of the cooking technique depends on the raw meat quality.
The objective was to test the potential of applying mechanical tenderisation and enhancement to produce steaks from the loin and knuckle from dairy cows with improved eating quality.
It is assumed that, the chilling process can be optimised to improve pork tenderness without compromising WHC.
In Denmark, most beef comes from culled dairy cows. However, the industry wanted to test whether it was possible to produce meat from heavy young bulls as an alternative to meat from dairy cows.
In pork, tenderness is an important quality parameter, especially in muscles containing a large amount of connective tissue. Marination of these muscles may improve tenderness
Are consumers able to differentiate eating quality of retail packaged beef steaks with or without oxygen?
This study evaluates the effect of retail packaging and the freezing and thawing processes of ground beef on the eating quality and PMB of beef patties.
This study was performed as a part of a Nordic project “Pork Flavour”. The overall aim of the project is to identify consumer responses to pork flavour measurable by sensory and instrumental methods.
The common level of CO2 in MA-packaged meat products allows growth of spoilage bacteria. Therefore different levels of CO2/O2 in meatproducts were tested to investigate influence on sensory properties.
Danish Cattle, Danish Institute of Agricultural Sciences, Danish Cattle Research Centre and the Danish Meat Research Institute have carried out an investigation into the production and quality of young bulls slaughtered at 12 and 16 months.
Meat is markedly more tender if it is slaughtered according to the QUALI-OX concept.
The meat industry continuously has to improve safety, quality and shelf life of its products besides the need for shorter manufacturing times and batch-to-batch uniformity.
The new hygiene regulations prescribe the slaughterhouses to document the shelf life of their products all the way out to the consumers. A model of calculation that can predict the shelf life of a product is therefore under development.
A mathetical model illustrates that all the investigated parameters interacts, but especially % residual O2 and product/headpsace influence the degree of discoloration.
Pork chops from pigs fed 100% organic feed are clearly less tender and the meat colour slightly darker than chops from pigs conventionally fed. This relates no doubt to a lower daily gain.
Raw beef steaks packed in oxygen atmosphere can oxidize during storage. The extent will depend on raw meat quality like content of alfa tocopherol and polyunsaturated fatty acid.
Abstract fra hovedopgave, 2005
The choice of production technology can be used for the development of products with lower salt contents, but the same good flavour.
During the past 15-20 years vacuum has been replaced gradually by modified atmosphere packaging (MAP) that today accounts for more than 80% of the prepacked sliced meat in Europe
On the basis of 30 years experience with sensory assessment of pork, researchers at the DMRI divided the most common flavours of pork into five basic groups: meaty, animal, basic, store/oxidized and other.
This study examines the ability of two vacuum methods to maintain good eating quality and microbiological stability during ageing
In this presentation, differences in sensory texture attributes between a number of different production systems will be presented. Systems in Denmark and Sweden are compared within each country.
Sensory tests have been done for several years. On www.feedinfo.com you can buy access to examples from experiments using sensory analysis at the Danish Meat Research Institute.
The smell of cooked meat is due to a combination of compounds from broken down fat and from reactions between sugar and amino acids.
We express the sensory experiences with your product in words. A sensory analysis is an objective and standardised measuring and analysis method, which is carried out with trained taste assessors. It can provide food producers with data about the characteristics of their products.
Particularly the tough muscles become more tender.
Is it possible to produce pork with particularly good flavour? That was the question in the project ‘Flavour development’, which has just been completed with a consumer test. The answer is YES.
There are different proposals for the cause of liver-taste.
The purpose of this lecture is to present and discuss some of the issues and problems that should be taken into consideration when working with consumer reactions to boar taint.
The results indicate that cooking as steaks on a pan gives a good all round sensory analysis with focus on appearance, flavour and texture while cooking in an oven at a low temperature gives a more detailed description of variations in texture attributes.
Many factors influence tenderness, for example the properties of the live animal, the treatment of the carcasses at the abattoir and the choice of cooking method.
The pan temperature influenced the amounts of both Strecker aldehydes and lipid oxidation products but not the sulfides.
When purchasing a finished meal in the supermarket, the picture on the packet is the main basis for the choice. The appearance of the meal is therefore important, and a consumer test now shows what part of the meal picture inspires the consumer most.
The eating quality of beef from dairy and beef breeds has been compared
