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Quality attributes of different marinated oven-grilled pork neck meat

Authors :
Charles Odilichukwu R Okpala
Szymon Juchniewicz
Katarzyna Leicht
Hanna Skendrović
Małgorzata Korzeniowska
Raquel P.F. Guiné
Source :
International Journal of Food Properties, Vol 26, Iss 1, Pp 453-470 (2023)
Publication Year :
2023
Publisher :
Taylor & Francis Group, 2023.

Abstract

Whereas herbs/spices serve as natural preservatives, and thermal processing makes animal meat products edible, combining them should complement each other. Additionally, the application of oven grilling to meat products continues to increase in popularity. However, there is a paucity of relevant published information specific to different marinated oven-grilled pork neck meat. Therefore, the quality attributes of different marinated oven-grilled pork neck meat were investigated, which involved chemical (pH, thiobarbituric acid reactive substance [TBARS], 2,2′-azinobis(3-ethylbenzothiaziline-6-sulfonate) [ABTS], 1,1-diphenyl-2-pierylhydrazy [DPPH], ferric reducing antioxidant power [FRAP]), physical (cooking weight loss, L*a*b* color, and textural cutting force), as well as organoleptic (sensory: flavor, appearance, tenderness, taste, and off-flavor; texture: hardness, chewiness, gumminess, graininess, and greasiness) aspects. In particular, the pork neck meat was procured from a porcine farm in Poland. Different marinated variants comprised constituent 0.5, 1, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS) that subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed decreases in ABTS, DPPH, FRAP, and TBARS in some marinated oven-grilled pork neck meat samples, alongside pH variations by difference that seemingly associated with increasing concentrations of either CP, BS, or GP, which might not always coincide with L*a*b* color trends as AS and IM were incorporated. Despite the many resemblances (p > .05), the sensory aspects fluctuated as textural chewiness, gumminess, and hardness increased in some samples, more evident when incorporating AS compared to IM. Overall, oven-grilling promises to moderate the range values of key quality attributes of different marinated pork neck meat samples in this study.

Details

Language :
English
ISSN :
10942912 and 15322386
Volume :
26
Issue :
1
Database :
Directory of Open Access Journals
Journal :
International Journal of Food Properties
Publication Type :
Academic Journal
Accession number :
edsdoj.3b9a9b0106804dfdab7c73a41c2f459b
Document Type :
article
Full Text :
https://doi.org/10.1080/10942912.2023.2166952