Sensory quality of fresh meat
New DLG expert knowledge analyzes test results in a 5-year comparison - need for optimization when cutting - boar odor often identified. What about the quality of fresh meat? What are the most common defects in which animal species? Does boar odor occur more often in pork? The answers are provided by the new expert knowledge of the DLG (German Agricultural Society). It analyzes the test results of the DLG quality tests for seasoned and unseasoned fresh meat from 2013 to 2017. The focus is on the meat quality of pork, poultry and beef. The DLG expert knowledge is available as a free download at: www.dlg.org/EW-Sensorik
Overall, the product quality of fresh meat is at a high level. Nevertheless, the 5-year comparison shows where there is a need for action on the part of the manufacturer across all animal species: In the case of unseasoned meat, the "cutting" should be optimized in terms of process technology. In the case of poultry meat, there is often insufficient removal of feathers and quills. The tenderness and juiciness of the meat were also the most frequently criticized by the DLG experts across all animal species. The reasons for this are, among other things, the faulty cooling process of the carcasses or inconsistencies in the ripening process.
In view of the current discussion about alternatives to “anesthetized piglet castration”, it is interesting that the DLG experts frequently objected to unseasoned pork during the observation period. Even if there are practical alternatives for combating boar odor, the detection of odor deviations will remain a challenge. Because as long as there is no suitable method, such as If, for example, there are “electronic noses”, people will continue to rely on human sensors as part of quality control in the future. The trained human nose must identify meat with a boar odor (human nose method). It is important that only well-trained inspectors who can reliably identify boar odor are used. Otherwise, according to experts, there will be a further increase in the undesirable "boar odor" in the next few years.
DLG expert knowledge
In the "DLG Expert Knowledge" series, the DLG provides regular information on topics and developments in the areas of food technology, quality management, sensor technology and food quality.
