Effect of dietary processed sulfur supplementation on water-soluble flavor precursors, free amino acids, and taste characteristics of pork during refrigerated storage.

BACKGROUND: A total of 60 three-way crossbred (Landrace, Duroc, and Yorkshire) pigs were divided into two groups (processed sulfur-fed pigs (SFPs) and nonprocessed sulfur-fed pigs, (NSFPs)) and used to determine the effect of supplementation with 3 g kg-1 processed sulfur on water-soluble precursors, free amino acids, and taste of meat using an electronic tongue, during refrigerated storage.

RESULTS: Glycogen and glucose levels of SFP were significantly higher than in NSFPs. Glycogen levels decreased and glucose levels increased during storage (P < 0.001). The pH and moisture content of SFPs were higher than in NSFPs. Inosine of SFPs was higher than in NSFPs (P < 0.05). Hence, umami and richness tastes of SFPs were higher than in NSFPs and increased during storage. The total free amino acid content of both groups was not different, although it increased during storage (P < 0.001). The umami taste of water-soluble precursors was improved in meat derived from SFPs during refrigeration.

CONCLUSION: The storage time and dietary supplementation with processed sulfur increased the taste components of meat. Application of an electronic tongue system can be used to distinguish the taste characteristics of different types of pork, based on differential supplementation and aging. © 2018 Society of Chemical Industry.