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Protein, fat, shear force, color, and chewiness were the primary factors to evaluate the characteristics of cooked marinated meat products. Overall contents of protein and fat of cooked marinated meat products in black pigs (144.0 g/100 g) were higher than that of white pigs (131.3 g/100 g). The tenderness of cooked marinated meat products of black pigs was higher than white pigs. Total content and number of flavour components of cooked marinated meat products from black pigs were higher than those of white pigs. The flavour contents were 11 163.33 and 3 478.79 μg/g of cooked marinated meat products in black and white pigs, respectively. 2-Pentyl-furan, nonanal, octanal, hexanal, eucalyptol, hexanoic acid, 1-octen-3-ol, 2-octen-1-ol were the most prevalent odor-active compounds of cooked marinated meat products. The cooked marinated meat products from black pigs were associated with aldehydes, ketones, alcohol, esters, acid, pyrrole, and hydroxylamine. The cooked marinated meat products from white pigs were mainly associated with alcohol, ester, acid, phenol, furfural and alkane. Theoretical basis and guidance from these findings support the use of modern meat science and technology for enhancing the quality of traditional Chinese meat products in large-scale production. This would facilitate the global trade of these products. Meanwhile, this study, for the first time, provided some profound insights into the industrial production and flavour control of traditional cooked marinated meat products.
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Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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