ArticleAsian-Australasian journal of animal sciences2019
Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade
Article in Asian-Australasian journal of animal sciences, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Cooked meat-derived extracellular vesicles ssc-miR-1 induces metabolic disorders in the mice liver via PI3k/AKT pathway.NPJ science of food · 2026Article
- Article
- Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade.Food science of animal resources · 2025Article
- Identification of Gene Expression and Splicing QTLs in Porcine Muscle Associated with Meat Quality Traits.Animals : an open access journal from MDPI · 2025Article
- Association of serum biochemical parameters with growth performance and gut microbiota in large white pigs.Frontiers in veterinary science · 2025Article
- Transcriptome and HS-SPME-GC-MS analysis of key genes and flavor components associated with beef marbling.Frontiers in veterinary science · 2025Article
- Exploring Gene Expression and Alternative Splicing in Duck Embryonic Myoblasts via Full-Length Transcriptome Sequencing.Veterinary sciences · 2024Article
- Screening for Genes Related to Meat Production Traits in Duroc × Bama Xiang Crossbred Pigs by Whole Transcriptome Sequencing.Animals : an open access journal from MDPI · 2024Article
- Full-Length Transcriptome Analysis of Skeletal Muscle of Jiangquan Black Pig at Different Developmental Stages.International journal of molecular sciences · 2024Article
- Ambivalence towards pork belly: exploring its significance and contradictions from the perspectives of the food industry and nutritional science.Food science and biotechnology · 2024Review
- Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China.Foods (Basel, Switzerland) · 2022Article
- Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat.Animal bioscience · 2022Article
- Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork.Foods (Basel, Switzerland) · 2022Article
- Effect of Concentration of Flaxseed (Animals : an open access journal from MDPI · 2022Article
- Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins.Foods (Basel, Switzerland) · 2021Article
- Meat quality characteristics of pork bellies in relation to fat level.Animal bioscience · 2021Article
- Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades.Food science of animal resources · 2021Article
- Identification of Chimeric RNAs in Pig Skeletal Muscle and Transcriptomic Analysis of Chimeric RNA TNNI2-ACTA1 V1.Frontiers in veterinary science · 2021Article
- A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin.Asian-Australasian journal of animal sciences · 2020Article
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9 authors.
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Abstract
Objective: The present work aimed at evaluating the effects of carcass quality grade on the quality characteristics of pork meat according to Korean carcass quality grade system. Method: Pork carcasses with varying in quality grades (QG): 1+ (QG1+, n=10), 1 (QG1, n=10) and 2 (QG2, n=10), were used to evaluate the relationship between carcass quality grade and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results: Pork meat of higher quality grade (GQ1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids (UFA) content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower GQ groups. The sensory evaluation results (flavor, juiciness, tenderness and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r=0.987), C18:1n-9 level (r=1.000) but negatively correlated to the fat content (r=-0.949), and flavor (r=-0.870), juiciness (r=-0.861), tenderness (r=-0.862) and acceptability (r=-0.815) scores. Conclusion: The pork with higher quality grade had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher quality grades should be considered in order to satisfy the consumer's expectation.
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