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Quality attributes of different marinated oven-grilled pork neck meat

2023Journal article Open access
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dc.contributor.authorOkpala, Charles Odilichukwu R
dc.contributor.authorJuchniewicz, Szymon
dc.contributor.authorLeicht, Katarzyna
dc.contributor.authorSkendrović, Hanna
dc.contributor.authorKorzeniowska, Małgorzata
dc.contributor.authorGuiné, Raquel
dc.date.accessioned2023-01-27T16:26:22Z
dc.date.available2023-01-27T16:26:22Z
dc.date.issued2023
dc.description.abstractWhereas 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1080/10942912.2023.2166952pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/7592
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectMarinationpt_PT
dc.subjectPork neck meatpt_PT
dc.subjectHerbs and spicespt_PT
dc.subjectMuscle valuept_PT
dc.subjectThermal processingpt_PT
dc.titleQuality attributes of different marinated oven-grilled pork neck meatpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage470pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage453pt_PT
oaire.citation.titleInternational Journal of Food Propertiespt_PT
oaire.citation.volume26pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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