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Palatability of prerigor cooked boar meat
W Chen1, J C Forrest, I C Peng
1Department of Animal Sciences, Purdue University, West Lafayette, IN 47907.
Journal of Animal Science
|March 1, 1993
Summary
Cooking boar meat before rigor mortis (prerigor) helps reduce odor and lipid oxidation. However, prerigor meat was less tender and had a more rancid flavor after reheating compared to postrigor meat.
Area of Science:
- Food Science
- Meat Science
- Animal Science
Background:
- Cooking boar meat reduces odor but can cause lipid oxidation if pH is below 6.0.
- Prerigor cooking is explored as a method to mitigate boar odor and lipid oxidation.
Purpose of the Study:
- To assess the feasibility of cooking boar meat in the prerigor state.
- To evaluate the impact of prerigor cooking on boar odor, lipid oxidation, and sensory qualities.
Main Methods:
- Prerigor and postrigor boar meat samples (Duroc and Yorkshire) were cooked, frozen, reheated, and analyzed for pH, thiobarbituric acid (TBA) values, and sensory attributes.
- Boar odor intensity and skatole concentration were measured using olfactory tests and High-Performance Liquid Chromatography (HPLC).
Main Results:
- Prerigor cooked meat exhibited higher pH (6.44 vs 6.09) and lower initial TBA values (2.15 vs 3.23) compared to postrigor meat.
- Reheating increased TBA values in both groups, indicating increased lipid oxidation.
- Sensory analysis revealed prerigor meat was less tender and had a more pronounced rancid flavor, though toughness may have influenced flavor scores.
- No significant differences in boar odor or skatole concentration were found between rigor states or breeds.
Conclusions:
- While prerigor cooking improves initial pH and reduces lipid oxidation, it negatively impacts meat tenderness and flavor after reheating.
- Further research is needed to optimize prerigor cooking methods for boar meat quality.