Texture profile analysis of meat products treated with commercial liquid smoke flavourings

The texture of two meat products (salted pork loin and salted bacon) treated with two commercial liquid smoke flavourings (immersion for 30 s in either F1 or F2) was examined by instrumental texture profile analysis after 15, 30 and 90 days of storage. The two flavourings caused changes to the texture parameters of the products. Smoke flavouring F1, which is poor in carbonyl compounds, modified the cohesiveness, springiness and gumminess of the loin, and the hardness, fracturability and springiness of the bacon. Smoke flavouring F2, which is rich in carbonyl compounds, caused changes in springiness and gumminess of the loin, and of all the investigated texture parameters in bacon. Generally, significant changes occurred over time on the texture attributes evaluated.