Wednesday, May 14, 2003

Why your pork tastes like shit: Mario Est�vez, David Morcuende, Sonia Ventanas, and Ram�n Cava, "Analysis of Volatiles in Meat from Iberian Pigs and Lean Pigs after Refrigeration and Cooking by Using SPME-GC-MS," J. Agric. Food Chem. 51 (11) (2003), 3429-35:
The Iberian pig is a rustic animal reared free-range in the southwest of the Iberian Peninsula. This pig offers a meat with excellent properties for the preparation of cured products and meat for fresh consumption. The high content of fat, monounsaturated fatty acids (MUFAs), heme iron, and antioxidants in meat from Iberian pigs have been identified as critical aspects of their higher quality as compared to meat from lean pigs. In fact, the fresh meat from lightweight Iberian pigs has higher nutritional and technological properties than meat from lean pigs. Despite that, there is no information of the effect of this particular breed and its free-range rearing system on the formation of volatile compounds after meat refrigeration and meat cooking. Previous studies indicated that MUFAs are positively correlated and polyunsaturated fatty acids (PUFAs) are negatively correlated with pork flavor. Moreover, pork flavor is thought to have declined with selection strategies that reduce intramuscular fat (IMF) content.


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