Quality attributes of different marinated oven-grilled pork neck meat

• DOI: 10.1080/10942912.2023.2166952
• Publication Date: 2023-01-27T15:53:30Z
• Authors: Charles Odilichuk...; Szymon Juchniewicz; Katarzyna Leicht; Hanna Skendrović; Małgorzata Korzen...; Raquel P.F. Guiné
• Keywords: Chewiness; TBARS; Meat packing industry; Cooking methods; Marination

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 continues increase in popularity. However, there is a paucity relevant published information specific different marinated oven-grilled pork neck meat. Therefore, quality attributes 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, textural cutting force), well organoleptic (sensory: flavor, appearance, tenderness, taste, off-flavor; texture: hardness, chewiness, gumminess, graininess, greasiness) aspects. In particular, was procured from porcine farm Poland. Different variants comprised constituent 0.5, 1, 1.5% quantities cranberry pomace (CP), grape (GP), Baikal skullcap (BS) that subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed decreases ABTS, DPPH, FRAP, TBARS some samples, alongside pH variations by difference seemingly associated with increasing concentrations CP, BS, GP, might not always coincide color trends AS IM incorporated. Despite many resemblances (p > .05), sensory aspects fluctuated hardness increased more evident when incorporating compared IM. Overall, oven-grilling promises moderate range values key samples this study.