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Dietary silage supplement modifies fatty acid composition and boar taint in pork fat. ANNALS OF ANIMAL SCIENCE 2021. [DOI: 10.2478/aoas-2021-0086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
In organic pig husbandry, the use of roughage is mandatory as dietary supplement. This study investigated the effects of oat silage on the fatty acid composition, in entire males and gilts, as well as indole and skatole levels in perirenal adipose tissue of entire males. Entire males and gilts (forty-five to forty-eight pigs/sex) were assigned to two dietary roughage feeds (control with straw vs. oat silage). There was no significant effect of silage or sex on total SFA and MUFA in pork fat. However, the oat silage increased the total PUFA n-3 and decreased the PUFA n-6/n-3 ratio. The content of boar taint compounds (skatole and indole) in the entire male pigs did not differ between diets, although human nose scoring rejected in a greater extent more pork fat from entire males supplemented with oat silage, compared with those only supplied with straw. Approximately 50% of the entire males (90 to 97 kg of carcass) had low skatole values (≤0.1 μg/g), that were below the range of boar taint detection, regardless of the feeding regime. This finding indicates that more studies should be performed to avoid the problem of taint detection in entire males under organic production.
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Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview. Animals (Basel) 2020; 10:ani10101886. [PMID: 33076492 PMCID: PMC7602555 DOI: 10.3390/ani10101886] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/21/2020] [Accepted: 10/09/2020] [Indexed: 01/26/2023] Open
Abstract
Simple Summary Due to welfare issues, the physical castration of male pigs is decreasing, and the entire male pig production is increasing. Fattening entire male pigs requires control due to the possibility of accumulating off odour/flavour called boar taint, which is mainly due to two compounds - skatole and androstenone. If carcasses with boar taint reach the market, it can cause a negative consumer reaction which may have economic consequences for the whole meat chain. Thus, it is necessary to sort out carcasses at the slaughter line. Today, a sensory quality control (human nose method) is used in some slaughter plants for this purpose. Detection by physical or chemical methods is also envisaged. A colorimetric method to determine skatole has been used in Danish abattoirs for decades, but it is foreseen that it will soon be replaced by the laser diode thermal desorption ion source coupled with a mass spectrometry equipment that allows a fully automated classification based on skatole and androstenone levels at speed line, with a delay of less than 40 min. Other potential methods such as the electrochemical biosensors, rapid evaporative ionization mass spectroscopy and Raman spectroscopy, still need further development and validation for an application at abattoir level. Abstract Classification of carcasses at the slaughter line allows an optimisation of its processing and differentiated payment to producers. Boar taint is a quality characteristic that is evaluated in some slaughter plants. This odour and flavour is mostly present in entire males and perceived generally by sensitive consumers as unpleasant. In the present work, the methodologies currently used in slaughter plants for boar taint classification (colorimetric method and sensory quality control-human nose) and the methodologies that have the potential to be implemented on/at the slaughter line (mass spectrometry, Raman and biosensors) have been summarized. Their main characteristics are presented and an analysis of strengths, weaknesses, opportunities and threats (SWOT) has been carried out. From this, we can conclude that, apart from human nose, the technology that arises as very promising and available on the market, and that will probably become a substitute for the colorimetric method, is the tandem between the laser diode thermal desorption ion source and the mass spectrometry (LDTD-MS/MS) with automation of the sampling and sample pre-treatment, because it is able to work at the slaughter line, is fast and robust, and measures both androstenone and skatole.
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Developing and Understanding Olfactory Evaluation of Boar Taint. Animals (Basel) 2020; 10:ani10091684. [PMID: 32957708 PMCID: PMC7552758 DOI: 10.3390/ani10091684] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/04/2020] [Accepted: 09/11/2020] [Indexed: 11/23/2022] Open
Abstract
Simple Summary Boar taint is an unpleasant smell and taste of fat of uncastrated male pigs. Growing welfare concerns are pushing towards a ban on the common practice of castrating male piglets as a means to prevent boar taint. This pushes the pork industry to apply alternative strategies to prevent the consumption of tainted of meat. Detecting boar taint is an important aspect of solving this problem, both as a control strategy in slaughterhouses and in boar taint research. This study provides a training protocol and scoring method as well as recommendations for evaluating boar taint. Abstract Trained expert panels are used routinely in boar taint research, with varying protocols for training of panelists and scoring methods. We describe a standardized process for training and scoring, to contribute to standardize the olfactory detection of boar taint. Three experiments are described in which we (1) evaluate the importance of training and the effect of the previous sample, (2) determine detection thresholds on strips and in fat for our panel, and (3) test priming panelists before boar taint evaluation. For the final evaluation of boar taint, we propose a consistent three-person evaluation scoring on a 0–4 scale using a final mean score of 0.5 as the cut-off for boar taint. This gave an optimal sensitivity of 0.81 and a specificity of 0.56 compared to chemical cut-offs. Even limited training proved useful, but priming assessors with strips did not improve the evaluation of fat samples. Detection thresholds were higher in fat compared to strips, except for indole. We recommend panelists to always smell a non-tainted control sample after a tainted one as a ‘reset’ mechanism, before continuing. For longitudinal studies, we additionally advise to set up an expert panel with a fixed number of assessors performing each evaluation in duplicate.
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Dalmau A, Borges TD, de Mercado E, González J, Juan AMS, Huerta-Jiménez M, Gómez-Izquierdo E, Lizardo R, Pallisera J, Borrisser-Pairó F, Esteve-Garcia E, Panella-Riera N, Ovejero I. Effect of environmental temperature, floor type and breed on skatole and indole concentrations in fat of females, immuno-castrated and entire males. Livest Sci 2019. [DOI: 10.1016/j.livsci.2018.11.021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Consumer acceptance of minced meat patties from boars in four European countries. Meat Sci 2017; 137:235-243. [PMID: 29223558 DOI: 10.1016/j.meatsci.2017.11.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/26/2017] [Accepted: 11/27/2017] [Indexed: 11/21/2022]
Abstract
A consumer study was performed in four EU countries to further clarify the acceptability of meat with boar taint. In Denmark, France, Italy and Poland, a total of 476 female consumers evaluated 8 meat patties from boars with varying levels of skatole (0.10-0.40μg/g fat tissue) and androstenone (0.47-2.00 μg/g fat tissue), in a pair-wise comparison with patties from castrates. Boar meat patties were always less preferred than the castrate meat patties, regardless of the level of androstenone and skatole. Acceptability of the boar meat patties decreased with increasing skatole level. In samples with low skatole levels, higher levels of androstenone also reduced acceptability among androstenone sensitive consumers. No clear threshold levels for androstenone and skatole could be identified. Maps presenting the reduction in preference due to increasing levels of skatole and androstenone, and corrected for the general acceptance of the meat product were developed, taking into account androstenone sensitivity. Further work is needed, covering the whole range of androstenone and skatole levels found in entire male pigs and for a wider set of meat products.
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Meinert L, Lund B, Bejerholm C, Aaslyng MD. Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics. Meat Sci 2017; 127:51-56. [DOI: 10.1016/j.meatsci.2017.01.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2016] [Revised: 01/17/2017] [Accepted: 01/18/2017] [Indexed: 11/26/2022]
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7
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Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint. Meat Sci 2016; 123:198-204. [PMID: 27756017 DOI: 10.1016/j.meatsci.2016.10.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Revised: 10/05/2016] [Accepted: 10/11/2016] [Indexed: 11/21/2022]
Abstract
Boar taint is an unpleasant odour and flavour present in some entire male pigs that is due to the presence of androstenone and skatole. The aim of the study was to assess the sensitivity of 150 consumers to androstenone and to compare the acceptability and liking of meat from castrated and entire pigs, cooked with different cooking methods. Meat samples consisted of loins from castrated (CM) and entire male pigs (EM) with high levels of androstenone cooked by two cooking methods: sous-vide and fried/breaded with garlic and parsley. Consumers evaluated smell and flavour acceptability, and overall liking of CM and EM for each cooking method. The results of the study showed that dislike of androstenone odour increased significantly with sensitivity. The results of acceptability and overall liking were similar in CM and EM for both cooking methods. Therefore, the two cooking methods used in the study may be useful to mask boar taint.
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Garrido MD, Egea M, Linares MB, Martínez B, Viera C, Rubio B, Borrisser-Pairó F. A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training. Meat Sci 2016; 122:60-67. [PMID: 27486958 DOI: 10.1016/j.meatsci.2016.07.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 07/22/2016] [Accepted: 07/25/2016] [Indexed: 10/21/2022]
Abstract
This study represents a proposal for training sensory panels in androstenone (AND) perception in meat and meat products. The procedure consists of four main parts: (1) selection and training of a sensory panel (11 panelists) using standards with Vaseline oil media as carriers of AND and skatole (SKA); (2) developing a training method AND detection in meat; (3) dry cured meat product and (4) cooked meat product. All candidates were able to distinguish between AND, SKA and AND+SKA in Vaseline oil, order AND solutions with different concentrations and classify them in the three categories: low, medium and high. The panel was able to differentiate the meat in the three categories, but only the high level in meat products. Due to the individual features in AND perception, specific training for each type of product is required.
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Affiliation(s)
- Mª Dolores Garrido
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
| | - Macarena Egea
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain
| | - Mª Belén Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain
| | - Beatriz Martínez
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Junta de Castilla y León, Guijuelo 37770, Spain
| | - Ceferina Viera
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Junta de Castilla y León, Guijuelo 37770, Spain
| | - Begoña Rubio
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Junta de Castilla y León, Guijuelo 37770, Spain
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Borrisser-Pairó F, Kallas Z, Panella-Riera N, Avena M, Ibáñez M, Olivares A, Gil JM, Oliver MA. Towards entire male pigs in Europe: A perspective from the Spanish supply chain. Res Vet Sci 2016; 107:20-29. [PMID: 27473970 DOI: 10.1016/j.rvsc.2016.05.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2014] [Revised: 04/26/2016] [Accepted: 05/11/2016] [Indexed: 11/19/2022]
Affiliation(s)
- F Borrisser-Pairó
- IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
| | - Z Kallas
- Centre de Recerca en Economia i Desenvolupament Agroalimentari (CREDA), C/ Esteve Terrades, 8, 08860 Castelldefels, Spain
| | - N Panella-Riera
- IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain
| | - M Avena
- Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Pr 445, Km 380, Londrina, Brazil
| | - M Ibáñez
- Universidad Complutense de Madrid, Facultad de Veterinaria, Avda. Puerta de Hierro, 28040 Madrid, Spain
| | - A Olivares
- Universidad Complutense de Madrid, Facultad de Veterinaria, Avda. Puerta de Hierro, 28040 Madrid, Spain
| | - J M Gil
- Centre de Recerca en Economia i Desenvolupament Agroalimentari (CREDA), C/ Esteve Terrades, 8, 08860 Castelldefels, Spain
| | - M A Oliver
- IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain
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Borrisser-Pairó F, Panella-Riera N, Zammerini D, Olivares A, Garrido MD, Martínez B, Gil M, García-Regueiro JA, Oliver MA. Prevalence of boar taint in commercial pigs from Spanish farms. Meat Sci 2015; 111:177-82. [PMID: 26468980 DOI: 10.1016/j.meatsci.2015.10.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2015] [Revised: 09/29/2015] [Accepted: 10/04/2015] [Indexed: 10/22/2022]
Abstract
The presence of boar taint can affect the sensory quality of pork because the "off" odours and flavours can be detected by consumers. The aim of this study was to determine the prevalence of boar taint in pig carcasses from 30 Spanish farms located in different regions of the country. Hot carcass weight and subcutaneous fat thickness means were 79.4±8.19 kg and 18.4±5.09 mm, respectively. Subcutaneous fat samples were classified into different levels according to androstenone and skatole concentrations in adipose tissue measured using GC-MS and HPLC. Androstenone results were: 87.4% of the carcasses below 0.50 μg/g, 7.1% from 0.50 to 1.00 μg/g (medium level), and 5.5% ≥1.00 μg/g (high level). Skatole results were: 88.9% of the carcasses below 0.10 μg/g, 4.5% from 0.10 to 0.20 μg/g (medium level), and 6.6% ≥0.20 μg/g (high level). Given these results, a future online method to classify carcasses according to boar taint is strongly recommended.
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Affiliation(s)
- F Borrisser-Pairó
- IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
| | - N Panella-Riera
- IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain
| | - D Zammerini
- IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain
| | - A Olivares
- Universidad Complutense de Madrid, Facultad de Veterinaria, Avda. Puerta de Hierro, 28040 Madrid, Spain
| | - M D Garrido
- Universidad de Murcia, Facultad de Veterinaria, Campus de Espinardo, 30100 Murcia, Spain
| | - B Martínez
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Consejería de Agricultura y Ganadería, Junta de Castilla y León, 37770 Guijuelo, Salamanca, Spain
| | - M Gil
- IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain
| | - J A García-Regueiro
- IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain
| | - M A Oliver
- IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain
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11
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Sensory evaluation of boar loins: Trained assessors' olfactory acuity affects the perception of boar taint compounds. Meat Sci 2013; 94:19-26. [DOI: 10.1016/j.meatsci.2012.12.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2012] [Revised: 12/03/2012] [Accepted: 12/10/2012] [Indexed: 11/21/2022]
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12
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Consumer studies on sensory acceptability of boar taint: a review. Meat Sci 2012; 92:319-29. [PMID: 22682684 DOI: 10.1016/j.meatsci.2012.05.009] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2012] [Revised: 04/28/2012] [Accepted: 05/17/2012] [Indexed: 11/21/2022]
Abstract
Boar taint can be found in meat from boars and affects consumer acceptability of pork. The aim of this review is: (1) to describe different aspects of the existing methodologies used in consumer studies when evaluating boar taint from a sensory point of view, (2) to draw conclusions on different studies regarding the acceptability of meat from entire males, and (3) to discuss a possible harmonization of the different aspects to be considered when performing consumer studies on boar taint. This paper focuses on different aspects of studies previously carried out such as the country of assessment, the location of the test, the cooking procedure, the type of meat samples evaluated, the attributes and scales used, consumer profile, the results obtained, and the effect of androstenone sensitivity of the consumers on boar meat acceptability. A discussion on the possibility of a harmonization of the different aspects is also performed and final remarks and considerations have been drawn.
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Genetic variation of an odorant receptor OR7D4 and sensory perception of cooked meat containing androstenone. PLoS One 2012; 7:e35259. [PMID: 22567099 PMCID: PMC3342276 DOI: 10.1371/journal.pone.0035259] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2012] [Accepted: 03/14/2012] [Indexed: 11/19/2022] Open
Abstract
Although odour perception impacts food preferences, the effect of genotypic variation of odorant receptors (ORs) on the sensory perception of food is unclear. Human OR7D4 responds to androstenone, and genotypic variation in OR7D4 predicts variation in the perception of androstenone. Since androstenone is naturally present in meat derived from male pigs, we asked whether OR7D4 genotype correlates with either the ability to detect androstenone or the evaluation of cooked pork tainted with varying levels of androstenone within the naturally-occurring range. Consistent with previous findings, subjects with two copies of the functional OR7D4 RT variant were more sensitive to androstenone than subjects carrying a non-functional OR7D4 WM variant. When pork containing varying levels of androstenone was cooked and tested by sniffing and tasting, subjects with two copies of the RT variant tended to rate the androstenone-containing meat as less favourable than subjects carrying the WM variant. Our data is consistent with the idea that OR7D4 genotype predicts the sensory perception of meat containing androstenone and that genetic variation in an odorant receptor can alter food preferences.
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Blanch M, Panella-Riera N, Chevillon P, Furnols MFI, Gil M, Gil J, Kallas Z, Oliver M. Impact of consumer's sensitivity to androstenone on acceptability of meat from entire male pigs in three European countries: France, Spain and United Kingdom. Meat Sci 2012; 90:572-8. [DOI: 10.1016/j.meatsci.2011.09.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2011] [Revised: 09/21/2011] [Accepted: 09/29/2011] [Indexed: 10/16/2022]
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15
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Resconi VC, Escudero A, Beltrán JA, Olleta JL, Sañudo C, Mar Campo MD. Color, Lipid Oxidation, Sensory Quality, and Aroma Compounds of Beef Steaks Displayed under Different Levels of Oxygen in a Modified Atmosphere Package. J Food Sci 2011; 77:S10-8. [DOI: 10.1111/j.1750-3841.2011.02506.x] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Lunde K, Skuterud E, Hersleth M, Egelandsdal B. Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity. Meat Sci 2010; 86:706-11. [DOI: 10.1016/j.meatsci.2010.06.009] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2010] [Revised: 06/02/2010] [Accepted: 06/08/2010] [Indexed: 10/19/2022]
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17
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The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meat. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2010.04.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Font I Furnols M, González J, Gispert M, Oliver MA, Hortós M, Pérez J, Suárez P, Guerrero L. Sensory characterization of meat from pigs vaccinated against gonadotropin releasing factor compared to meat from surgically castrated, entire male and female pigs. Meat Sci 2009; 83:438-42. [PMID: 20416689 DOI: 10.1016/j.meatsci.2009.06.020] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2009] [Revised: 05/08/2009] [Accepted: 06/10/2009] [Indexed: 11/27/2022]
Abstract
Boar taint is a sensory defect mainly due to androstenone and skatole. The most common method to control boar taint is surgical castration at an early age. Vaccination against gonadotropin releasing factor (also known as immunocastration) is an alternative to surgical castration to reduce androstenone content. In this experiment, loins from 24 female (FE), 24 entire male (EM), 24 vaccinated males (IM) and 23 surgically castrated males (CM) were evaluated by eight trained panellists in 24 sessions. Loins were cooked in an oven at 180°C for 10min. Furthermore loins were evaluated by consumers and its androstenone and skatole content were also chemically determined. Meat from EM had higher androstenone and skatole odour and flavour than meat from FE, IM and CM and lower sweetness odour scores. High correlations were found between androstenone and skatole levels assessed by trained panelists, chemical analysis and consumers' acceptability. Moreover meat from EM is mainly related to androstenone and skatole attributes.
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19
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Lunde K, Skuterud E, Nilsen A, Egelandsdal B. A new method for differentiating the androstenone sensitivity among consumers. Food Qual Prefer 2009. [DOI: 10.1016/j.foodqual.2009.02.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Lunde K, Egelandsdal B, Choinski J, Mielnik M, Flåtten A, Kubberød E. Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat. Meat Sci 2008; 80:1264-72. [DOI: 10.1016/j.meatsci.2008.05.035] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2007] [Revised: 05/13/2008] [Accepted: 05/28/2008] [Indexed: 11/29/2022]
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21
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Rius MA, Hortós M, García-Regueiro JA. Influence of volatile compounds on the development of off-flavours in pig back fat samples classified with boar taint by a test panel. Meat Sci 2005; 71:595-602. [PMID: 22061204 DOI: 10.1016/j.meatsci.2005.03.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2004] [Revised: 02/12/2005] [Accepted: 03/06/2005] [Indexed: 11/25/2022]
Abstract
Dynamic Head Space methodology was applied to evaluate the possible contribution of some volatile compounds to the development of boar taint in pig backfat samples with low concentrations of skatole and androstenone, but which had previously been classified as tainted by a trained test panel. Volatile compounds were collected in a trap of graphited charcoal and analysed by GC-MS in Scan mode. Aldehydes and short chain fatty acids, compounds that play a significant role in the development of undesirable aromas in food products, were the main classes of compounds identified in this study, although the possible contribution of other compounds that were detected in a minor proportion - such as alcohols and ketones - was evaluated. Styrene and 1,4-dichlorobenzene, compounds that may have come from an external contamination, showed a high concentration in the samples classified with boar taint, so these compounds could have been responsible for the development of some off-flavours in the fat samples studied in this work. In the same study, skatole and androstenone were also determined by normal phase HPLC and GCMS, respectively.
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Affiliation(s)
- M Angels Rius
- IRTA, Unitat Química Alimentaria, Centre Tecnologia de la Carn, Granja Camps i Armet, 17121 Monells, Spain
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22
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Bañón S, Andreu C, Laencina J, Garrido MD. Fresh and eating pork quality from entire versus castrate heavy males. Food Qual Prefer 2004. [DOI: 10.1016/s0950-3293(03)00069-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Bañón S, Gil M, Garrido M. The effects of castration on the eating quality of dry-cured ham. Meat Sci 2003; 65:1031-7. [DOI: 10.1016/s0309-1740(02)00321-2] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2001] [Revised: 11/26/2002] [Accepted: 11/26/2002] [Indexed: 10/27/2022]
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Bañón S, Costa E, Gil M, Garrido M. A comparative study of boar taint in cooked and dry-cured meat. Meat Sci 2003; 63:381-8. [DOI: 10.1016/s0309-1740(02)00097-9] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2002] [Revised: 04/25/2002] [Accepted: 04/25/2002] [Indexed: 11/25/2022]
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