A recent sensory analysis of pork demonstrates over 110
unique flavor nuances that illustrate why it embraces
cross-cultural tastes and brings more plants to the
plate.
DES
MOINES, Iowa, July 24,
2024 /PRNewswire/ -- New sensory science
research into the optimal flavor compatibility of pork may
provide some clues as to why it complements fruits and vegetables
so well.1*
A recent sensory analysis shows that pork has more than 110
unique flavor nuances, while pork fat alone has around 30 flavor
nuances, highlighting versatility in flavor and texture of cuts and
preparation methods. Some of pork's world of flavors includes
sweet, fruity and floral tones, clove, hazelnut and mushrooms. Pork
also hits on all the basic flavor characteristics including sweet,
salty, acidic and umami.
Scientists looked at the cooking methods that imparted the most
flavor to pork, and which cuts had the most intense flavor nuances.
Lean pork had the most intense umami flavor compared to other plant
and animal proteins, including high fat pork fat. The researchers
found the most "juicy" and "sweet" pork cuts included pork
tenderloin made in an air fryer and roasted pork roast.
Pork is High in Kokumi
Pork was found to be high in umami and kokumi taste sensations.
Kokumi is a Japanese word that translates to a feeling of "rich
taste" or "delicious," and in some cases, it is a sensation that
cannot be expressed by the five basic tastes or may even more of a
texture sensation, while umami a taste of savoriness or
meatiness.
Lead investigator, Lisbeth
Ankersen of InnovaConsult, suggests that, "The flavor notes
we identified in this analysis, like mushroom, walnut, coconut and
clove, are what make pork so unique as a friend to all foods and a
uniter of worlds of flavors together."
Kristen Hicks-Roof, PhD, RDN,
LDN, FAND, Director of Human Nutrition for the National Pork Board,
suggests this sensory evaluation will encourage new
culturally-relevant recipe development and inform optimal cooking
methods and food pairings that maximize the nutrition pork brings
with it when it's on the plate.
"This analysis not only lets us pinpoint the best cooking
methods to make sure pork's unique flavor profile shines no matter
if a top chef or mom is preparing it, but also gives us a roadmap
for pairing plants with pork to make sure eating healthy does not
have to be boring and flavorless. Pork can help serve as the flavor
vehicle to enhance any dish!," says Dr. Hicks-Roof.
Putting the Lean Pork is "Flavorless" Myth to Rest
Because of the unique flavors of lean pork compared to pork fat,
researchers believe it is time to dispel the myth that lean cuts of
pork are "flavorless." Research chef, Rachel Gooding, CCS, elaborates that, "Lean cuts
of pork can be used in a variety of typically bland dishes to
impart a wide array of flavors along with increasing the
nutrient-density of meals in a flavorful way."
Gooding adds that, "Putting this research into action — air
frying pork was found to lead to "juicy" and "sweet" flavor notes,
which makes air fried lean pork cuts, such as tenderloin or sirloin
pork chop, a perfect pairing for bitter vegetables or legumes like
cooked black or pinto beans, brussels sprouts, green beans or
broccoli, with its slight sweet and strong umami notes."
Nutritionally speaking, every 3-ounce serving of cooked lean
pork, such as pork tenderloin, brings more than 20 grams of protein
to a recipe.2 Pork tenderloin is an excellent source of
vitamins and minerals including thiamin, selenium, niacin,
riboflavin, B6 and B12,2 and is a Heart-Check certified
food by the American Heart Association.3
Pork + Plants World of Flavors Wheel
"Around the world, pork is a top protein choice, and we tried to
illustrate this concept with our new flavor wheel," says, Dr.
Hicks-Roof. "This idea goes beyond nutrition, and deep into
cultural and flavor experiences that honor centuries of food
heritage and culinary traditions, all while pork acts as a carrier
food that encourages us to eat more of the foods we know we should,
like fruits and vegetables, in cuisines worldwide," she
explains.
Access the Pork + Plants World of Flavors Wheel for a world of
culinary inspiration and learn more detail on the study.
References:
- Ankersen L. Comprehensive sensory and flavor nuances of pork
and pork fat. National Pork Board website.
https://www.porkcheckoff.org/research/comprehensive-sensory-and-flavor-nuances-of-pork-protein-and-fat/.
Published March 22, 2024. Accessed
June 26, 2024.
- Pork Tenderloin (FDC ID 168250). FoodData central website.
https://fdc.nal.usda.gov/fdc-app.html#/food-details/168250/nutrients.
Accessed May 24, 2024.
- Heart-Check Food Certification Program Nutrition Requirements.
American Heart Association
website. https://www.heart.org/en/healthy-living/company-collaboration/heart-check-certification/heart-check-in-the-grocery-store/heart-check-food-certification-program-nutrition-requirements.
Accessed May 24, 2024.
*This analysis was funded by the National Pork Board.
About National Pork Board:
The National Pork Board has
responsibility for Pork Checkoff-funded research, promotion and
consumer information projects and for communicating with pork
producers and the public. The Pork Checkoff funds national and
state programs in consumer education and marketing, retail and
foodservice marketing, export market promotion, production
improvement, science and technology, swine health, pork safety, and
environmental management and sustainability. For the past half
century, the U.S. pork industry has delivered on its commitment to
sustainable production and has made significant strides in reducing
the environmental impact of pig farming. Through a legislative
national Pork Checkoff, pork producers invest $0.35 for each $100
value of hogs sold. Importers of pork products contribute a like
amount, based on a formula. For information on Checkoff-funded
programs, pork producers can call the Pork Checkoff Service Center
at (800) 456-7675 or visit www.pork.org.
View original content to download
multimedia:https://www.prnewswire.com/news-releases/theres-a-world-of-flavor-in-pork-302202921.html
SOURCE National Pork Board