Meat flavour in pork and beef -

from animal to meal

Dr. Margit Dall Aaslyngmdag@teknologisk.dk

Volatileflavour

Fried meat

Boiled meat

Meat

Piggy

Nutty

Rancid

TasteSweet

Sour

Bitter

Salt

Umami IMP

MSG

Lactate

Hypoxanthine

Flavour is a combination of taste and volatile compounds

Animal Meat Cooking Meal

Fatty acids IMPCarbohydrates

Amino acids

Maillard reactionLipid degradation

Fatty acid composition in pigs - feeding

In the phospholipids:

Saturated:unsaturated is relatively constant

Monounsaturated:polyunsaturated can change due to feeding

Alonso et al, 2012

3% fat in the feed:Minor significant differences in the composition of PL, Significant differences in the neutral lipids.Tikk et al, 2007

Animal Meat Cooking Meal

Iodine number in the feed 66 – 72 – 78 – 84 – 90 - 96

Neck fat

Back fat

Leaf fatGroin fat

Female

Castrate

Entire males

Fatty acid composition in pigs – gender and feed

Animal Meat Cooking Meal

Entire males has a higher concentration of PUFA than female and castrates, BUT it depends on the iodine number in the feed.

Unpublished data. Simonsen, Brockhoff, Aaslyng, Darré, Claudi-Magnussen, 2016

-0.4 -0.2 0.0 0.2 0.4

-0.4

-0.2

0.0

0.2

0.4

PC 1 (26.9%)

PC

2 (

10

.4%

)

N_C10N_C12

N_C14

N_C15

N_C16

N_C16_1

N_C17

N_C18

N_C18_1_9

N_C18_1_11

N_C18_2

N_C19

N_C18_3_6

N_C18_3_9

N_C18_2_CT

N_C20

N_C20_1

N_C20_2

N_C20_4

N_C20_3_11

N_C22_4

-2

0

2

Aveg.LSD Leaf fat Groin fatt Neck fat Back fat

Fat fractions

PC

1

Female

Castrate

Entire male

Predicted means for fat fractions by gender

-3

0

3

6

Aveg.LSD 66 72 78 84 90 96

Iodine value in the feed

PC

1

Predicted means for iodine groups by gender

Female

Castrate

Entire male

Fatty acid composition depends on both gender and feed

Animal Meat Cooking Meal

PUFA

MUFA

SFA

Fatty acid composition effect on flavour

No effect on flavour!

Animal Meat Cooking Meal

Pigs

Sevane et al, 2014

Breed differences eg Simmentaler higher PUFA concentration than Charolais

Fatty acid composition in cattle - breed

Animal Meat Cooking Meal

Grass feeding

Ω-3 fatty acids Change in volatile composition

An effect on flavour No effect on flavour

Animal Meat Cooking Meal

Frank et al. 2016, Tansawat et al, 2013 Jiang et al, 2010, Moloney et al, 2013

Glucogen Glucose

ATP IMP Ribose

Glycogen:Breed (Hampshire high glycogen)Strategic feeding (reduces glycogen)Preslaughter handling (reduces glycogen)

ATP:Preslaughter handling

No effect on flavour or reduced fried flavour

Animal Meat Cooking Meal

Carbohydrates in pork

Ageing of pork - amino acids and carbohydrates

Animal Meat Cooking Meal

Super chilled (-1.7°C), 58 days: increase in free amino acids.

Sensory properties not investigated.Ngapo & Vachon, 2016

2°C ageing, 21 days: no effect on flavour, increased bitterness

Free amino acids not investigated.Tikk et al, 2006

Ageing of pork – increased hypoxanthine increased bitterness

Animal Meat Cooking Meal

IMP InosineRibose-5-P Ribose

Hypoxanthine

Dry ageing of beef - flavour

The effect depends on feeding (2 weeks). No difference or a less intensive beef aroma

Jiang et al., 2010

Slightly increased umami taste and butterfriedmeat flavour and reduced metallic taste. No othereffects on flavour (8 and 19 days) Xin et al, 2014

Increased flavour and palatability (3 weeks)

Kim et al, 2016

Story telling

Animal Meat Cooking Meal

Cooking – Temperature and time

Temperature

100° C

200° C

Boiled flavour

Fried flavour

Burned flavour

Fatty acid degradation

Maillard reaction

Pyrolysis of amino acidsand carbohydrates

Animal Meat Cooking Meal

Cooking at low temperatures

Cooking at low temperatures - pork

2,42,62,8

33,23,4

Core temp Core temp + 60min

Core temp +120 min

IMP

60°C 70°C 80°C

Rotola-Pukkila et al. 2015

µmol/g

0

2

4

6

8

10

Core temp +6 h

Core temp +17 h

Core temp +30 h

58°C Metal taste

53°C Metal taste53°C Meat flavour

58°C Meat flavour

Senso

ryin

tensi

ty

Christensen et al, 2012

Animal Meat Cooking Meal

LD

ST

Cooking at high temperatures, pork

0

2

4

6

8

10

LC-H

-C

LC-H

-F

LC-L

-C

LC-L

-F

C-H

-C

C-H

-F

C-L

-C

C-L

-F

Fried meat flavour

LC: Low carbohydrate feedC: Control feed

L: Light carcass weightH: Heavy carcass weight

C: CastrateF: Female

Unpublished data, Aaslyng et al, 2006

220°, 85°C

220°, 65°C

150°, 65°C

150°, 85°C

Animal Meat Cooking Meal

0

2

4

6

8

10

LC-H

-C

LC-H

-F

LC-L

-C

LC-L

-F

C-H

-C

C-H

-F

C-L

-C

C-L

-F

Burnt meat flavour

LC: Low carbohydrate feedC: Control feed

220°, 85°C

220°, 65°C150°, 65°C

150°, 85°C

C: CastrateF: Female

L: Light carcass weightH: Heavy carcass weight

During heating, myoglobin denature and FeII are no longer fixated

FeII is a strong pro-oxidant and during storage and especially reheating the lipids and proteins will oxidize

Warmed over flavour

Oily/fatty

Paint

Cardboard

Rancid

Animal Meat Cooking Meal

Ω-3 fatty acids increasesthe development of warmedover flavour

0

3

6

9

12

15

Palm oil Rapeseed oil Palm oil Rapeseed oil

LD SM

Warmed over flavour

Warmed over flavour

Animal Meat Cooking Meal

Warmed over flavour

0

3

6

9

12

15

0 1 2 3

Days

Warmed over flavor

Oxygen No oxygen

0

3

6

9

12

15

65°C 80°C

Warmed over flavour

Avoid oxygen Keep the first coretemperature low

Core Temperature

Unpublished data Unpublished data

Animal Meat Cooking Meal

Boar taint – present in the whole carcass

skatole androstenone

Loin

Ham

Fore-endBacon

Feet

Tail

Ear

Animal Meat Cooking Meal

Cooking does not reduce the content of skatoleand androstenone

Cooking loss

Oven/sous vide, 58°C, 65°C, 75°C6 hours, +/- vakuum package

[Skatole] = 0.05 µg/g[Androstenone] = 0.15 µg/g

[Skatole] = 0.05-0.07 µg/g[Androstenone] = 0.20-0.25 µg/g

Animal Meat Cooking Meal

Still unpublished data

Avoid too muchpolyunsaturatedfat

Gentlehandling

Optimal cooking

Animal Meat Cooking Meal

Thank you for your attention