Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric method
Pig meat off-flavor is attributed to trimethylamine (TMA) concentration, and it is considered as the precursor of the fishy off-flavor problems. In this study, TMA concentrations in pig meat were determined, and the interactions with breed and gender effects were discussed. In addition, the TMA thre...
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| Format: | Article |
| Language: | English |
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Higher Education Press
2014-09-01
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| Series: | Frontiers of Agricultural Science and Engineering |
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| Online Access: | http://academic.hep.com.cn/fase/fileup/2095-7505/PDF/2095-7505-2014-3-236.pdf |
| _version_ | 1819150535385677824 |
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| author | Mohammod Abdul HAMID,Xi WANG,Xiangdong DING,Chuduan WANG,Xingbo ZHAO |
| author_facet | Mohammod Abdul HAMID,Xi WANG,Xiangdong DING,Chuduan WANG,Xingbo ZHAO |
| author_sort | Mohammod Abdul HAMID,Xi WANG,Xiangdong DING,Chuduan WANG,Xingbo ZHAO |
| collection | DOAJ |
| description | Pig meat off-flavor is attributed to trimethylamine (TMA) concentration, and it is considered as the precursor of the fishy off-flavor problems. In this study, TMA concentrations in pig meat were determined, and the interactions with breed and gender effects were discussed. In addition, the TMA threshold for meat off-flavor and pig meat natural quality was measured in relation to meat storage and movement, and the influential factors including the pig breed and storage time were discussed. The results indicated positive effects on the precursor of the fishy off-flavor and the TMA threshold. Native breeds were found to have lower TMA concentrations than European breeds (P<0.01), and females and castrated males had significantly lower TMA concentration than males (P<0.01), The threshold concentration of TMA when meat was classed as off-flavored was 25 μg·g<sup>-1</sup>, and this occurred after 35–38 h of storage. The natural qualities, such as appearance, flavor, color and overall acceptable scores declined significantly after 4 days in storage (P<0.01). It is concluded that pig meat off-flavor, breed and gender were essential factors affecting flavor for meat breeding programs, and storage time is important for pig meat natural quality. |
| first_indexed | 2024-12-22T14:19:03Z |
| format | Article |
| id | doaj.art-b1ae459830aa4e3a9efe0ee1f3109652 |
| institution | Directory Open Access Journal |
| issn | 2095-7505 |
| language | English |
| last_indexed | 2024-12-22T14:19:03Z |
| publishDate | 2014-09-01 |
| publisher | Higher Education Press |
| record_format | Article |
| series | Frontiers of Agricultural Science and Engineering |
| spelling | doaj.art-b1ae459830aa4e3a9efe0ee1f31096522022-12-21T18:23:03ZengHigher Education PressFrontiers of Agricultural Science and Engineering2095-75052014-09-011323624110.15302/J-FASE-2014034Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric methodMohammod Abdul HAMID,Xi WANG,Xiangdong DING,Chuduan WANG,Xingbo ZHAO01. National Engineering Laboratory for Animal Breeding, Ministry of Agriculture, Key Laboratory of Animal Genetics and Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China;2. Institutes of Animal Science and Veterinary Medicine, Shanxi Academy of Agricultural Science, Taiyuan 030000, ChinaPig meat off-flavor is attributed to trimethylamine (TMA) concentration, and it is considered as the precursor of the fishy off-flavor problems. In this study, TMA concentrations in pig meat were determined, and the interactions with breed and gender effects were discussed. In addition, the TMA threshold for meat off-flavor and pig meat natural quality was measured in relation to meat storage and movement, and the influential factors including the pig breed and storage time were discussed. The results indicated positive effects on the precursor of the fishy off-flavor and the TMA threshold. Native breeds were found to have lower TMA concentrations than European breeds (P<0.01), and females and castrated males had significantly lower TMA concentration than males (P<0.01), The threshold concentration of TMA when meat was classed as off-flavored was 25 μg·g<sup>-1</sup>, and this occurred after 35–38 h of storage. The natural qualities, such as appearance, flavor, color and overall acceptable scores declined significantly after 4 days in storage (P<0.01). It is concluded that pig meat off-flavor, breed and gender were essential factors affecting flavor for meat breeding programs, and storage time is important for pig meat natural quality.http://academic.hep.com.cn/fase/fileup/2095-7505/PDF/2095-7505-2014-3-236.pdfpig meat|trimethylamine (TMA)|influential factor |
| spellingShingle | Mohammod Abdul HAMID,Xi WANG,Xiangdong DING,Chuduan WANG,Xingbo ZHAO Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric method Frontiers of Agricultural Science and Engineering pig meat|trimethylamine (TMA)|influential factor |
| title | Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric method |
| title_full | Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric method |
| title_fullStr | Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric method |
| title_full_unstemmed | Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric method |
| title_short | Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric method |
| title_sort | measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric method |
| topic | pig meat|trimethylamine (TMA)|influential factor |
| url | http://academic.hep.com.cn/fase/fileup/2095-7505/PDF/2095-7505-2014-3-236.pdf |
| work_keys_str_mv | AT mohammodabdulhamidxiwangxiangdongdingchuduanwangxingbozhao measurementoftrimethylamineconcentrationandevaluationofpigmeatnaturalqualitybyaspectrophotometricmethod |