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Peñaranda I, Egea M, Linares MB, López MB, Garrido MD. Marinade injection of pork as a possible technological strategy to reduce boar taint: Response and attitude of the consumer. Meat Sci 2024; 212:109462. [PMID: 38402647 DOI: 10.1016/j.meatsci.2024.109462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 02/14/2024] [Accepted: 02/18/2024] [Indexed: 02/27/2024]
Abstract
Sensory evaluation by consumers allows validation of a solution for the food industry to overcome boar taint and market entire male pork with high levels of boar taint considered "unfit for human consumption". One possible technological strategy for improvement is the injection marination of entire male pork to help minimise the impact of boar taint and improve its marketability. The responses of 120 regular pork consumers, to entire males with high levels of boar taint and castrated pork, both injection-marinated, were evaluated. The results showed a similar response between entire and castrated male pork regardless of sex, and the detection of unpleasant odours and flavours (as farm/animal), thus offering a new alternative to the pork sector to mask the boar taint and revalue this pork. However, it was observed that consumer information on castration and animal welfare of entire male pork is scarce, and it is important to increase their knowledge so that they can place a value on this technological strategy with entire male pork and thus increase their purchase intention.
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Affiliation(s)
- Irene Peñaranda
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, Spain
| | - Macarena Egea
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, Spain
| | - M Belén Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, Spain
| | - M Belén López
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, Spain
| | - M Dolores Garrido
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30100 Murcia, Spain.
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2
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Bai Y, Hou C, Huang C, Fang F, Dong Y, Li X, Zhang D. Phosphorylation of Calpastatin Negatively Regulates the Activity of Calpain. Life (Basel) 2023; 13:life13030854. [PMID: 36984009 PMCID: PMC10056145 DOI: 10.3390/life13030854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/20/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023] Open
Abstract
Tenderness is an important characteristic of meat quality. Calpastatin and calpain play important roles in meat tenderization. However, it is not clear how phosphorylation affects the regulation of calpastatin on μ-calpain and, consequently, meat tenderness. Calpastatin with high and low phosphorylation levels were obtained in vitro corresponding to the treatments by protein kinase A (PKA) and alkaline phosphatase. Then, calpain was incubated with calpastatin with different phosphorylation levels, and the effect of calpastatin on calpain activity under different phosphorylation levels was analyzed. The results showed that PKA promoted the phosphorylation of calpastatin, and a high phosphorylation level was maintained during incubation. The degradation rate of μ-calpain in AP group was higher than that in the other groups, meaning there was lower inhibition of calpastatin on calpain activity. The degradation of calpastatin was lower and its structure was more stable after phosphorylation. One more serine 133 site of calpastatin was identified in PKA group compared with the other groups. Phosphorylation at serine 133 of calpastatin enhanced its inhibition on calpain activity by maintaining its structural stability, thus inhibiting the tenderization of meat.
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Affiliation(s)
- Yuqiang Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Caiyan Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Fei Fang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yu Dong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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3
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Iniesta CM, Garrido MD, Egea M, Linares MB, Peñaranda I. Novel gels and films to mask boar taint in entire male pork. Meat Sci 2023; 200:109148. [PMID: 36863252 DOI: 10.1016/j.meatsci.2023.109148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 02/20/2023] [Accepted: 02/22/2023] [Indexed: 02/27/2023]
Abstract
Boar taint masking strategies were developed using hydrocolloids and spices to produce edible gels and films. Carrageenan (G1) and agar-agar (G2) were used for the gels and gelatin (F1) and alginate+maltodextrin (F2) for the films. The strategies were applied to both castrated (control) and entire male pork with high levels of androstenone and skatole. The samples were evaluated sensorially by a trained tasting panel through quantitative descriptive analysis (QDA). Lower hardness and chewiness of entire male pork, with high levels of boar taint compounds object of study, were found with the carrageenan gel, due to the better carrageenan gel adherence to the loin. The films showed that the gelatin strategy tended to have a certain "sweet" taste, and a higher overall masking than the alginate+maltodextrin film. In conclusion, a trained tasting panel found that gelatin film masked boar taint the most, followed by the alginate+maltodextrin film and the carrageenan-based gel.
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Affiliation(s)
- Celia María Iniesta
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain
| | - María Dolores Garrido
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain
| | - Macarena Egea
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain
| | - María Belén Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain
| | - Irene Peñaranda
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain.
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P. Pinto R, Martin L, Ramos A, Conceição M, R. da Costa R, Vaz-Velho M. Feeding and housing boars after puberty without castration allows
for good performance and low boar taint. JOURNAL OF ANIMAL AND FEED SCIENCES 2022. [DOI: 10.22358/jafs/148234/2022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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5
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Colonna MA, Tarricone S, Giannico F, Selvaggi M, Carriero F, Crupi P, Corbo F, Clodoveo ML. Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and "Capocollo di Martina Franca" Dry-Cured Meat. Animals (Basel) 2021; 11:954. [PMID: 33808085 PMCID: PMC8065921 DOI: 10.3390/ani11040954] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/23/2021] [Accepted: 03/25/2021] [Indexed: 01/19/2023] Open
Abstract
The "Capocollo di Martina Franca" is a traditional dry-cured pig meat product made in Apulia. The dietary fat source is able to influence the lipid profile of muscle and subcutaneous fat in pork, thus affecting its nutritional and sensorial quality as well as its suitability for technological processing. The aim of the study was to evaluate the effect of a diet containing extra virgin olive oil (EVOO, 3%, as-fed basis) extracted by ultrasound technology in comparison to refined olive oil (ROO, 3%, as-fed basis) on the quality of pig meat (longissimus lumborum muscle) and capocollo in relation to its storage time after seasoning (t1 = 0 vs. t2 = +6 months). The EVOO diet lowered the concentration of myristic, palmitic, stearic and total saturated fatty acids (SFA) and increased oleic, linoleic, total monounsaturated (MUFAs), polyunsaturated (PUFAs) and n-3 and n-6 fatty acids in pig meat; moreover, the atherogenicity and thrombogenicity indices were lowered, with potential benefits for human health. The overall quality of capocollo was positively affected by the EVOO diet, although storage for 6 months after ripening levelled the protective effects of extra virgin olive oil in comparison with refined olive oil.
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Affiliation(s)
- Maria Antonietta Colonna
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.A.C.); (S.T.)
| | - Simona Tarricone
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.A.C.); (S.T.)
| | - Francesco Giannico
- Department of Veterinary Medicine, University of Bari Aldo Moro, Strada Provinciale Casamassima, Km 3, 70010 Valenzano, Italy;
| | - Maria Selvaggi
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.A.C.); (S.T.)
| | | | - Pasquale Crupi
- Interdisciplinary Department of Medicine, School of Medicine, University of Bari Aldo Moro, 70126 Bari, Italy; (P.C.); (M.L.C.)
| | - Filomena Corbo
- Department of Pharmacy—Pharmaceutical Sciences, University of Bari Aldo Moro, 70126 Bari, Italy;
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, School of Medicine, University of Bari Aldo Moro, 70126 Bari, Italy; (P.C.); (M.L.C.)
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Zequan X, Yonggang S, Guangjuan L, Shijun X, Li Z, Mingrui Z, Yanli X, Zirong W. Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork. Meat Sci 2021; 177:108353. [PMID: 33721680 DOI: 10.1016/j.meatsci.2020.108353] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 09/12/2020] [Accepted: 10/19/2020] [Indexed: 11/16/2022]
Abstract
We investigated ten pale, soft, and exudative (PSE), and ten normal meat samples from pig carcasses. The meat quality at 0, 5, 12, and 24 h post-mortem and the key enzyme activities at 0 and 24 h post-mortem were determined. We selected three PSE and three normal samples for proteomics analysis at 0 h and 24 h post-mortem. No remarkable differences in pyruvate kinase (PK) and lactate dehydrogenase (LDH) activity were observed between samples at 0 h post-mortem; however, creatine kinase (CK) activity was significantly higher in PSE meat. Hexokinase (HK) activity in PSE samples was higher than that in normal samples at 24 h post-mortem. Bioinformatics analysis of the proteome showed that PSE was related to glycolysis, TCA cycle, oxidative phosphorylation, muscle tissue structure, signal transduction, and molecular chaperones. This research found that proteins such as troponin T slow skeletal muscle isoform X, GADPH, L-lactate dehydrogenase A chain, and gamma-enolase isoform X1 might be responsible for PSE.
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Affiliation(s)
- Xu Zequan
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China; Tecon Biology Ltd, Xinjiang, China
| | - Shao Yonggang
- College of Animal Science, Xinjiang Agricultural University, Xinjiang, China
| | - Liu Guangjuan
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Xing Shijun
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Zhang Li
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Zhu Mingrui
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Xu Yanli
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China
| | - Wang Zirong
- College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China.
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Poklukar K, Čandek-Potokar M, Vrecl M, Batorek-Lukač N, Fazarinc G, Kress K, Stefanski V, Škrlep M. Adipose Tissue Gene Expression of Entire Male, Immunocastrated and Surgically Castrated Pigs. Int J Mol Sci 2021; 22:1768. [PMID: 33578947 PMCID: PMC7916650 DOI: 10.3390/ijms22041768] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 02/01/2021] [Accepted: 02/06/2021] [Indexed: 12/13/2022] Open
Abstract
Differences in adipose tissue deposition and properties between pig male sex categories, i.e., entire males (EM), immunocastrates (IC) and surgical castrates (SC) are relatively well-characterized, whereas the underlying molecular mechanisms are still not fully understood. To gain knowledge about the genetic regulation of the differences in adipose tissue deposition, two different approaches were used: RNA-sequencing and candidate gene expression by quantitative PCR. A total of 83 differentially expressed genes were identified between EM and IC, 15 between IC and SC and 48 between EM and SC by RNA-sequencing of the subcutaneous adipose tissue. Comparing EM with IC or SC, upregulated genes related to extracellular matrix dynamics and adipogenesis, and downregulated genes involved in the control of lipid and carbohydrate metabolism were detected. Differential gene expression generally indicated high similarity between IC and SC as opposed to EM, except for several heat shock protein genes that were upregulated in EM and IC compared with SC. The candidate gene expression approach showed that genes involved in lipogenesis were downregulated in EM compared with IC pigs, further confirming RNA-sequencing results.
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Affiliation(s)
- Klavdija Poklukar
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia; (K.P.); (M.Č.-P.); (N.B.-L.)
| | - Marjeta Čandek-Potokar
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia; (K.P.); (M.Č.-P.); (N.B.-L.)
- Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, 2311 Hoče, Slovenia
| | - Milka Vrecl
- Institute of Preclinical Sciences, Veterinary Faculty, University of Ljubljana, Gerbičeva ulica 60, 1000 Ljubljana, Slovenia; (M.V.); (G.F.)
| | - Nina Batorek-Lukač
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia; (K.P.); (M.Č.-P.); (N.B.-L.)
| | - Gregor Fazarinc
- Institute of Preclinical Sciences, Veterinary Faculty, University of Ljubljana, Gerbičeva ulica 60, 1000 Ljubljana, Slovenia; (M.V.); (G.F.)
| | - Kevin Kress
- Behavioural Physiology of Livestock, Institute of Animal Science, University of Hohenheim, Garbenstrasse 17, 70599 Stuttgart, Germany; (K.K.); (V.S.)
| | - Volker Stefanski
- Behavioural Physiology of Livestock, Institute of Animal Science, University of Hohenheim, Garbenstrasse 17, 70599 Stuttgart, Germany; (K.K.); (V.S.)
| | - Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia; (K.P.); (M.Č.-P.); (N.B.-L.)
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8
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López-Pedrouso M, Lorenzo JM, Gagaoua M, Franco D. Application of Proteomic Technologies to Assess the Quality of Raw Pork and Pork Products: An Overview from Farm-To-Fork. BIOLOGY 2020; 9:E393. [PMID: 33187082 PMCID: PMC7696211 DOI: 10.3390/biology9110393] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 11/05/2020] [Accepted: 11/10/2020] [Indexed: 12/11/2022]
Abstract
The quality assurance of pork meat and products includes the study of factors prior to slaughter such as handling practices, diet and castration, and others during the post-mortem period such as aging, storage, and cooking. The development over the last two decades of high-throughput techniques such as proteomics offer great opportunities to examine the molecular mechanisms and study a priori the proteins in the living pigs and main post-mortem changes and post-translational modifications during the conversion of the muscle into the meat. When the most traditional crossbreeding and rearing strategies to improve pork quality were assessed, the main findings indicate that metabolic pathways early post-mortem were affected. Among the factors, it is well documented that pre-slaughter stress provokes substantial changes in the pork proteome that led to defective meat, and consequently, novel protein biomarkers should be identified and validated. Additionally, modifications in pork proteins had a strong effect on the sensory attributes due to the impact of processing, either physical or chemical. Maillard compounds and protein oxidation should be monitored in order to control proteolysis and volatile compounds. Beyond this, the search of bioactive peptides is becoming a paramount goal of the food and nutraceutical industry. In this regard, peptidomics is a major tool to identify and quantify these peptides with beneficial effects for human health.
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Affiliation(s)
- María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15 DY05 Dublin 15, Ireland;
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain;
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9
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Gender effects on pork quality and calpain-1 and calpastatin gene expression in male pig muscle. Meat Sci 2020; 172:108366. [PMID: 33186872 DOI: 10.1016/j.meatsci.2020.108366] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 10/30/2020] [Accepted: 10/31/2020] [Indexed: 11/22/2022]
Abstract
Studies that investigate the expression of genes related to the tenderness of meat from entire and immunocastrated male pigs have not yet been performed. The objective of this study was to investigate the association between gender (entire male and immunocastrated) and the meat quality of pigs, as well as to quantify the expression of calpain-1 and the calpastatin gene. Regarding carcass measurements and meat quality, boars presented lower values of muscle depth (P = 0.028), subcutaneous fat thickness (P = 0.046), L* value (P = 0.004) and cook loss (P = 0.008) than the immunocastrated pigs. The boars presented greater calpain-1 gene expression (P = 0.006) and lower calpastatin gene expression (P = 0.003) than immunocastrated pigs. This study shows that combined with other factors the gene expression can contribute to a tender meat from boars due to their higher calpain-1 expression and lower calpastatin expression than those of immunocastrated male pigs.
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Škrlep M, Tomašević I, Mörlein D, Novaković S, Egea M, Garrido MD, Linares MB, Peñaranda I, Aluwé M, Font-i-Furnols M. The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products-An Overview with Recommendations. Animals (Basel) 2020; 10:E1754. [PMID: 32993171 PMCID: PMC7601181 DOI: 10.3390/ani10101754] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 09/05/2020] [Accepted: 09/09/2020] [Indexed: 01/09/2023] Open
Abstract
Due to the strong public initiative in Europe and increased regulator focus to mitigate pain, surgical castration of pigs is being gradually abandoned, while the importance of other sex categories like entire males (EM) and immunocastrates (IC) increases. Although beneficial for animal welfare and economics, their use also brings forward several quality problems. Besides the occurrence of boar taint in EM, these include excessive carcass leanness, softer fat, meat color and pH deviations, inferior water holding capacity and increased meat toughness. In this paper, the raw material differences between the male sex categories and their influence on product quality are reviewed, and possible solutions are presented. Using EM for dried or thermally processed products may result in lower processing yields and inferior sensory quality, which may partially be prevented by applying specific processing adaptations. Immunocastration is a viable solution, especially when prolonging the vaccination to slaughter interval. Low to medium levels of boar taint can be effectively managed in most of the meat products, applying procedures like cooking, microbial inoculation or masking (by spices and especially smoking), while highly tainted material can be valorized only by combining various methods and/or with dilution of the tainted meat.
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Affiliation(s)
- Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
| | - Igor Tomašević
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.T.); (S.N.)
| | - Daniel Mörlein
- Department of Animal Sciences, University of Göttingen, Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany;
| | - Saša Novaković
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.T.); (S.N.)
| | - Macarena Egea
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - María Dolores Garrido
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - María Belén Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - Irene Peñaranda
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - Marijke Aluwé
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Scheldeweg 68, 9090 Melle, Belgium;
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Škrlep M, Poklukar K, Kress K, Vrecl M, Fazarinc G, Batorek Lukač N, Weiler U, Stefanski V, Čandek-Potokar M. Effect of immunocastration and housing conditions on pig carcass and meat quality traits. Transl Anim Sci 2020; 4:txaa055. [PMID: 32705051 PMCID: PMC7284115 DOI: 10.1093/tas/txaa055] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Accepted: 05/01/2020] [Indexed: 01/21/2023] Open
Abstract
The present study investigated the effects of immunocastration and housing conditions on carcass, meat, and fat quality traits. Immunocastrates (IC, n = 48), entire (EM, n = 48), and surgical castrates (SC, n = 48) male pigs were reared under three different housing conditions. The conditions were standard (n = 36), enriched (n = 36, twice as much space as standard and additional outdoor access), or standard with repeated social mixing (n = 72). Pigs of the IC group were vaccinated at the age of 12 and 22 wk. The animals were slaughtered in four batches, balanced for sex category and housing, at the age of 27 wk reaching 124.7 ± 1.0 kg. Immunocastration led to increased fat deposition (i.e., thicker subcutaneous fat at different anatomical locations, more leaf fat, fatter belly in IC than EM, P < 0.05) but did not affect muscularity traits. As a result, EM exhibited higher and SC lower (P < 0.05) carcass leanness than IC. Fatty acids composition of either subcutaneous or intramuscular fat (IMF) agreed with general adiposity, that is, IC were intermediate between EM and SC exhibiting the lowest and highest fat saturation (P < 0.05), respectively. Compared to SC, EM exhibited higher (P < 0.05) levels of muscle oxidation and collagen content than SC, with IC taking an intermediate position in the case of the level of peroxidation and collagen content, or closer to SC as regards to oxidation of muscle proteins (i.e., carbonyl groups). Meat quality (including marbling score, cooking loss, subjective color redness, and chroma) of IC was similar to EM, and both differed (P < 0.05) from SC. However, IC and SC had less (P < 0.05) tough meat than EM, consistent with protein oxidation. The effect of housing was less evident. Mixing of pigs resulted in lower (P < 0.05) carcass weight and fatness in all sex categories with lower (P < 0.05) oleic and higher (P < 0.05) arachidonic acid in IMF of EM.
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Affiliation(s)
- Martin Škrlep
- Animal Production Department, Agricultural Institute of Slovenia, Ljubljana, Slovenia
| | - Klavdija Poklukar
- Animal Production Department, Agricultural Institute of Slovenia, Ljubljana, Slovenia
| | - Kevin Kress
- Department of Behavioural Physiology of Livestock, Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
| | - Milka Vrecl
- Institute of Preclinical Sciences, Veterinary Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Gregor Fazarinc
- Institute of Preclinical Sciences, Veterinary Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Nina Batorek Lukač
- Animal Production Department, Agricultural Institute of Slovenia, Ljubljana, Slovenia
| | - Ulrike Weiler
- Department of Behavioural Physiology of Livestock, Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
| | - Volker Stefanski
- Department of Behavioural Physiology of Livestock, Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
| | - Marjeta Čandek-Potokar
- Animal Production Department, Agricultural Institute of Slovenia, Ljubljana, Slovenia.,Faculty of Agriculture and Life Sciences, University of Maribor, Pivola, Hoče, Slovenia
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Quality of Dry-Cured Ham from Entire, Surgically and Immunocastrated Males: Case Study on Kraški Pršut. Animals (Basel) 2020; 10:ani10020239. [PMID: 32028637 PMCID: PMC7070838 DOI: 10.3390/ani10020239] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/30/2020] [Accepted: 02/02/2020] [Indexed: 12/22/2022] Open
Abstract
Alternative solutions to the surgical castration of piglets need to be assessed because this is a particularly sensitive issue for the processing of traditional pork products. Currently, the available information about the advantages and drawbacks of castration for dry-cured products is limited; thus, the objective of this study was to evaluate the quality of Slovenian dry-cured ham (Kraški pršut) from entire males (EM), immunocastrates (IC) and surgical castrates (SC). Hams (12 per sex group) were processed for one year and physical-chemical, rheological and sensory analysis of the dry-cured hams was performed. With regard to processing aptitude, the main difference was in the subcutaneous fat thickness, which influenced the level of dehydration and salt intake. This was further reflected in the physical-chemical traits and the texture, which were measured instrumentally or assessed by panelists. Regarding the aforementioned traits, EM and IC were generally similar and different from SC. On the contrary, sensory profiling of odor, taste and flavor demonstrated that EM had the lowest overall sensory quality, different from both IC and SC, and presented odors and flavors described as sweat, manure, sharp and persistent. We confirmed that dry-curing did not eliminate the perception of boar taint in the product from EM. The IC were similar in many aspects to EM except for the odor, taste and flavor of dry-cured hams, in which case they were more similar to SC.
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Čandek-Potokar M, Prevolnik-Povše M, Škrlep M, Font-I-Furnols M, Batorek-Lukač N, Kress K, Stefanski V. Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers. Foods 2019; 8:foods8040122. [PMID: 31013871 PMCID: PMC6518114 DOI: 10.3390/foods8040122] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Revised: 04/10/2019] [Accepted: 04/11/2019] [Indexed: 11/16/2022] Open
Abstract
Abandoning of male piglets castration in the European Union is a challenge for the pork production sector in particular for high-quality dry-cured traditional products. The information on consumer acceptability of dry-cured products from alternatives is limited, so the objective was to test the consumer acceptability of unsmoked traditional dry-cured belly (Kraška panceta) processed from three sex categories, i.e., surgical castrates (SC), entire males (EM) and immunocastrates (IC). Consumers (n = 331) were asked to taste dry-cured bellies from EM, IC and SC and to score the taste appreciation on a 9 cm unstructured scale. After tasting the pancetta of three sex categories, the consumers attributed the lowest acceptability scores to SC, whereas IC and EM received similar scores. Only about a quarter of consumers attributed the lowest score to EM, mainly when boar taint compounds were present. The results of this study indicate that a certain share of consumers was sensitive to taste deficiencies and that the leanness of this product is very important for consumers.
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Affiliation(s)
- Marjeta Čandek-Potokar
- Agricultural institute of Slovenia, Hacquetova ul. 17, 1000 Ljubljana, Slovenia.
- University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, Hoče, Slovenia.
| | - Maja Prevolnik-Povše
- Agricultural institute of Slovenia, Hacquetova ul. 17, 1000 Ljubljana, Slovenia.
- University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, Hoče, Slovenia.
| | - Martin Škrlep
- Agricultural institute of Slovenia, Hacquetova ul. 17, 1000 Ljubljana, Slovenia.
| | | | - Nina Batorek-Lukač
- Agricultural institute of Slovenia, Hacquetova ul. 17, 1000 Ljubljana, Slovenia.
| | - Kevin Kress
- University of Hohenheim, Garbenstr. 17, 70599 Stuttgart, Germany.
| | - Volker Stefanski
- University of Hohenheim, Garbenstr. 17, 70599 Stuttgart, Germany.
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