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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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2
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Pereira Pinto R, Reis N, Barbosa C, Pinheiro R, Vaz‐Velho M. Physicochemical analysis of ham from entire male pigs raised with different feeding and housing conditions. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ricardo Pereira Pinto
- Escola Superior de Tecnologia e Gestão do Instituto Politécnico de Viana do Castelo Viana do Castelo Portugal
| | - Núria Reis
- Escola Superior de Tecnologia e Gestão do Instituto Politécnico de Viana do Castelo Viana do Castelo Portugal
| | - Carla Barbosa
- Escola Superior de Tecnologia e Gestão do Instituto Politécnico de Viana do Castelo Viana do Castelo Portugal
- LAQV‐REQUIMTE Faculdade de Farmácia da Universidade do Porto Porto Portugal
| | - Rita Pinheiro
- Escola Superior de Tecnologia e Gestão do Instituto Politécnico de Viana do Castelo Viana do Castelo Portugal
- CEB ‐ Centro de Engenharia Biológica Universidade do Minho Braga Portugal
| | - Manuela Vaz‐Velho
- Escola Superior de Tecnologia e Gestão do Instituto Politécnico de Viana do Castelo Viana do Castelo Portugal
- CISAS ‐ Centro de Investigação e Desenvolvimento em Sistemas Agroalimentares e Sustentabilidade Instituto Politécnico de Viana do Castelo Viana do Castelo Portugal
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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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Wauters J, Verplanken K, Vercruysse V, Ampe B, Aluwé M, Vanhaecke L. Sensory evaluation of boar meat products by trained experts. Food Chem 2017; 237:516-524. [PMID: 28764028 DOI: 10.1016/j.foodchem.2017.05.128] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 05/16/2017] [Accepted: 05/24/2017] [Indexed: 10/19/2022]
Abstract
Rearing entire male pigs, one of the alternatives for surgical castration, entails the possible occurrence of boar taint. This study aimed at the investigation of the acceptability of meat from entire male pigs in 8 different meat products (cutlets, bacon, blade loin, tenderloin, dry fermented sausage, cooked ham, dry-cured ham and minced meat) by trained assessors. Generally, the sensory evaluation of meat samples was affected the most in the androstenone (AEON) group, indicating that AEON is the most offensive boar taint compound for sensitive assessors. Differences between the meat products showed the highest potential for processing tainted meat in cold meat products, which was most likely due to the serving temperature on the one hand and production-related influences on the other. However, more insights regarding reducing and masking effects of production-related factors on boar taint are necessary.
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Affiliation(s)
- Jella Wauters
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - Kaat Verplanken
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - Vicky Vercruysse
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - Bart Ampe
- Institute of Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, B-9090 Melle, Belgium
| | - Marijke Aluwé
- Institute of Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, B-9090 Melle, Belgium
| | - Lynn Vanhaecke
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
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Meier-Dinkel L, Strack M, Höinghaus K, Mörlein D. Consumers dislike boar taint related off-flavours in pork chops regardless of a meal context. Meat Sci 2016; 122:119-124. [DOI: 10.1016/j.meatsci.2016.07.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Revised: 06/05/2016] [Accepted: 07/20/2016] [Indexed: 11/27/2022]
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Kallas Z, Martínez B, Panella-Riera N, Gil JM. The effect of sensory experience on expected preferences toward a masking strategy for boar-tainted frankfurter sausages. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.06.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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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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Mörlein D, Trautmann J, Gertheiss J, Meier-Dinkel L, Fischer J, Eynck HJ, Heres L, Looft C, Tholen E. Interaction of Skatole and Androstenone in the Olfactory Perception of Boar Taint. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4556-4565. [PMID: 27180946 DOI: 10.1021/acs.jafc.6b00355] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This study analyzed odor-odor interactions of two malodorous volatile substances, androstenone and skatole, that may accumulate in fat and meat of uncastrated male (boar) pigs. Therefore, fat samples were collected from 1000+ entire male pig carcasses for sensory evaluation and quantification of boar taint compounds using gas chromatography-mass spectrometry (GC-MS). Each sample was sniffed by 10 trained assessors, resulting in 11 000+ individual ratings, which were subjected to statistical analysis. Pearson correlations of chemical traits and sensory traits (panel average) were higher for skatole [r(1029) = 0.59; p < 0.001] than for androstenone [r(1029) = 0.44; p < 0.001]. Linear terms of androstenone and skatole as well as their interaction significantly (p < 0.05) contributed to perception of deviant smell (R(2) = 0.43). Standardized regression coefficients illustrate the higher importance of skatole (β = 0.68) than androstenone (β = 0.39). Interindividual differences in the responses of assessors to androstenone and skatole are confirmed. A new curved approach is suggested because it better accounts for the interaction of androstenone and skatole than the "safe box" approach. On the basis of these data, sorting strategies using instrumental measurements are discussed. An automated detection based on only skatole measurements is recommended because its performance is only slightly inferior to a sorting based on both androstenone and skatole. Sorting thresholds need to be calibrated against consumer acceptance though.
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Affiliation(s)
- Daniel Mörlein
- Department of Animal Sciences, University of Goettingen , Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany
| | - Johanna Trautmann
- Department of Animal Sciences, University of Goettingen , Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany
| | - Jan Gertheiss
- Department of Animal Sciences, University of Goettingen , Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany
| | - Lisa Meier-Dinkel
- Department of Animal Sciences, University of Goettingen , Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany
| | - Jochen Fischer
- ELFI Analytik GbR , Massenhausener Straße 18a, 85375 Neufahrn, Germany
| | - Hans-Jörg Eynck
- Tönnies Lebensmittel GmbH & Co. KG , In der Mark 2, 33378 Rheda-Wiedenbrück, Germany
| | - Lourens Heres
- Vion Food Group , Boseind 10, 5280 AA Boxtel, Netherlands
| | - Christian Looft
- Institute of Animal Science, University of Bonn , D-53115 Bonn, Germany
| | - Ernst Tholen
- Institute of Animal Science, University of Bonn , D-53115 Bonn, Germany
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Aaslyng MD, Broge EHDL, Brockhoff PB, Christensen RHB. The effect of skatole and androstenone on consumer response towards fresh pork from m. longissimus thoracis et lumborum and m. semimembranosus. Meat Sci 2016; 116:174-85. [DOI: 10.1016/j.meatsci.2016.01.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 12/18/2015] [Accepted: 01/25/2016] [Indexed: 10/22/2022]
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10
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Meier-Dinkel L, Gertheiss J, Schnäckel W, Mörlein D. Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat. Meat Sci 2016; 118:34-42. [PMID: 27038338 DOI: 10.1016/j.meatsci.2016.03.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 10/22/2015] [Accepted: 03/18/2016] [Indexed: 11/16/2022]
Abstract
Characteristic off-flavours may occur in uncastrated male pigs depending on the accumulation of androstenone and skatole. Feasible processing of strongly tainted carcasses is challenging but gains in importance due to the European ban on piglet castration in 2018. This paper investigates consumers' acceptability of two sausage types: (a) emulsion-type (BOILED) and (b) smoked raw-fermented (FERM). Liking (9 point scales) and flavour perception (check-all-that-apply with both, typical and negatively connoted sensory terms) were evaluated by 120 consumers (within-subject design). Proportion of tainted boar meat (0, 50, 100%) affected overall liking of BOILED, F (2, 238)=23.22, P<.001, but not of FERM sausages, F (2, 238)=0.89, P=.414. Consumers described the flavour of BOILED-100 as strong and sweaty. In conclusion, FERM products seem promising for processing of tainted carcasses whereas formulations must be optimized for BOILED in order to eliminate perceptible off-flavours. Boar taint rejection thresholds may be higher for processed than those suggested for unprocessed meat cuts.
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Affiliation(s)
- Lisa Meier-Dinkel
- Department of Animal Sciences, Meat Science Group, University of Göttingen, D-37075 Göttingen, Germany.
| | - Jan Gertheiss
- Department of Animal Sciences, Biometrics & Bioinformatics Group, University of Göttingen, D-37075 Göttingen, Germany.
| | - Wolfram Schnäckel
- Department of Food and Nutrition Sciences, Anhalt University of Applied Sciences, D-06406 Bernburg, Germany.
| | - Daniel Mörlein
- Department of Animal Sciences, Meat Science Group, University of Göttingen, D-37075 Göttingen, Germany; isi GmbH, D-37124 Rosdorf/Göttingen, Germany.
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Trautmann J, Meier-Dinkel L, Gertheiss J, Mörlein D. Boar taint detection: A comparison of three sensory protocols. Meat Sci 2015; 111:92-100. [PMID: 26348414 DOI: 10.1016/j.meatsci.2015.08.011] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2015] [Revised: 07/28/2015] [Accepted: 08/13/2015] [Indexed: 11/28/2022]
Abstract
While recent studies state an important role of human sensory methods for daily routine control of so-called boar taint, the evaluation of different heating methods is still incomplete. This study investigated three common heating methods (microwave (MW), hot-water (HW), hot-iron (HI)) for boar fat evaluation. The comparison was carried out on 72 samples with a 10-person sensory panel. The heating method significantly affected the probability of a deviant rating. Compared to an assumed 'gold standard' (chemical analysis), the performance was best for HI when both sensitivity and specificity were considered. The results show the superiority of the panel result compared to individual assessors. However, the consistency of the individual sensory ratings was not significantly different between MW, HW, and HI. The three protocols showed only fair to moderate agreement. Concluding from the present results, the hot-iron method appears to be advantageous for boar taint evaluation as compared to microwave and hot-water.
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Affiliation(s)
- Johanna Trautmann
- Department of Animal Sciences, Meat Science Group, University of Göttingen, D-37075 Göttingen, Germany.
| | - Lisa Meier-Dinkel
- Department of Animal Sciences, Meat Science Group, University of Göttingen, D-37075 Göttingen, Germany
| | - Jan Gertheiss
- Department of Animal Sciences, Biometrics & Bioinformatics Group, University of Göttingen, D-37075 Göttingen, Germany
| | - Daniel Mörlein
- Department of Animal Sciences, Meat Science Group, University of Göttingen, D-37075 Göttingen, Germany; isi GmbH & Co. KG, D-37124 Rosdorf, Göttingen, Germany.
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