Effects of some technologies of curing uncomminuted meat products on their flavour Part 1. Changes in the contents of fatty acids as meat flavour precursors



A study was made of the fatty-acid composition of phospholipids and the fraction of free fatty acids in two uncomminuted pork products, loin and neck, manufactured by three technologies: I, brine curing; 11, dry curing; 111, dry curing using%.6% honey. A higher phospholipid content was found in the loin products. Brine curing caused a more intensive lipid hydrolysis in both types of meat products. The free fatty-acid fraction in the meat products manufactured by technologies II and III was richer in unsaturated fatty acids, which are some of the most important meatflavour precursors.