tibetan pork, processing method, quality differences, electronic nose, gas chromatography-ion migration spectroscopy (gc-ims), Food processing and manufacture, TP368-456

To examine the quality variations between Tibetan pork and Duroc×Landrace×Yorkshire (DLY) pork subjected to different thermal processing methods, this study analyzed changes in cooking loss rate, shear force, texture, and color under boiling, frying, and roasting conditions. Multivariate statistical analysis of volatile organic compounds (VOCs) was conducted using an electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The findings indicated that, among the three thermal processing methods, the boiled pork exhibited the lowest cooking loss, shear force, and hardness. and the highest moisture content. The fried pork exhibited the highest hardness, shear force and chewiness due to the high heat transfer properties of the oil, which quickly formed a crust on the surface of the meat. Conversely, the roasted pork demonstrated the highest cooking loss and the lowest moisture content, indicating that using hot air as the heating medium tends to cause water loss, resulting in the highest cooking loss rate. Regarding different breeds, the protein content of Tibetan pork was approximately 1.07 times that of Duroc×Landrace×Yorkshire pork, whereas its intramuscular fat content was 0.73 times that of Duroc×Landrace×Yorkshire pork. The redness value (a* value) of fried Tibetan pork, which was the highest at 14.53, was significantly greater than that of Duroc×Landrace×Yorkshire pork (P