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Garrido MD, Egea M, Font-i-Furnols M, Linares MB, Peñaranda I. Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint. Meat Sci 2023; 201:109171. [PMID: 37003166 DOI: 10.1016/j.meatsci.2023.109171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 03/30/2023]
Abstract
Pork production has undergone a shift towards the rearing of entire male pigs, however, its meat might carry with the presence of boar taint and it would be considered "unfit for human consumption". To offer a new alternative to the pork sector tailored to the needs of consumers, a viable option would be the use of edible spiced gelatin films to help minimize boar taint and improve its marketability. The responses of 120 regular meat consumers to entire pork with high levels of boar taint and castrated pork free of boar taint, both coated with spiced gelatin films were evaluated. They showed a similar response between entire and castrated male pork coated with spiced films, regardless of whether consumers usually detected unpleasant odours (as farm/animal) when consuming pork or not. Therefore, the new spiced films offer a new range of products to consumers as they contribute to the improvement of the sensory quality of entire male pork, especially among consumers who tend to buy new products.
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2
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Selani MM, Ramos PHB, Patinho I, França F, Harada-Padermo SDS, Contreras-Castillo CJ, Saldaña E. Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer. Meat Sci 2021; 185:108720. [PMID: 34896872 DOI: 10.1016/j.meatsci.2021.108720] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 11/04/2021] [Accepted: 11/23/2021] [Indexed: 10/19/2022]
Abstract
This study investigated consumers' perception of labels of burgers with sodium reduction and/or addition of mushroom flavor enhancer. Six visual stimuli were created using a factorial design with sodium content (regular, sodium-reduced, and sodium-reduced plus health claim) and flavor enhancer (monosodium glutamate (MSG) and mushroom extract) as factors. Consumers answered an attitudinal questionnaire and evaluated the stimuli through expected liking and check-all-that-apply (CATA) questions. Three consumers' clusters were identified, which associated positive attributes to labels of burgers with mushroom flavor enhancer and negative attributes to labels of MSG-burgers, regardless of sodium content. The main positive drivers of liking were "I would buy", "attractive", "innovative", "tasty", and "contain fewer additives", which were associated with burgers with mushroom flavor enhancer, while "contain additives", "processed", "artificial", "unhealthy", and "not attractive" were the negative drivers of liking that should be modified in a reformulation to increase liking. This study provides valuable information for the development of healthier burgers and their positioning in the market.
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Affiliation(s)
- Miriam Mabel Selani
- Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, Km 12, 18290-000 Buri, SP, Brazil.
| | - Paulo Henrique Bertucci Ramos
- Faculdade de Economia, Administração de Contabilidade (FEA), Universidade de São Paulo (USP), Av. Prof. Luciano Gualberto, 908, 05508-010 São Paulo, SP, Brazil
| | - Iliani Patinho
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Av. Pádua Dias 11, CP 9, 13418-900 Piracicaba, SP, Brazil
| | - Fabiana França
- Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, Km 12, 18290-000 Buri, SP, Brazil
| | - Samara Dos Santos Harada-Padermo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Av. Pádua Dias 11, CP 9, 13418-900 Piracicaba, SP, Brazil
| | - Carmen J Contreras-Castillo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Av. Pádua Dias 11, CP 9, 13418-900 Piracicaba, SP, Brazil
| | - Erick Saldaña
- Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación calle Ancash s/n, Moquegua 18001, Peru
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Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs. Animals (Basel) 2021; 11:ani11102786. [PMID: 34679806 PMCID: PMC8532724 DOI: 10.3390/ani11102786] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Revised: 09/09/2021] [Accepted: 09/20/2021] [Indexed: 12/22/2022] Open
Abstract
Simple Summary Alternatives to surgical castration are an important issue in pig production due to societal concerns regarding animal welfare. Castration of piglets is a common practice to avoid boar taint, an unpleasant taste (urine/fecal like) of meat from uncastrated male pigs. In view of abandoning surgical castration and introduction of new alternatives, such as raising entire male pigs and applying immunocastration, several new issues are emerging. These include boar taint occurrence in case of entire male pigs and a deteriorated raw material (meat, fat) quality, which can affect consumer perception. Therefore, more information is needed about the consumer acceptance of products from the different alternatives. In the present study, two types of dry-cured meat products were assessed to give some insights into the sensory characteristic and consumers’ liking of the products coming from immunocastrated, entire male and surgically castrated animals. Abstract Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets. Data on the sensory traits and consumers acceptance of IC and EM meat products are still limited. Therefore, the purpose of the study was to (1) describe the sensory profile by quantitative descriptive analysis and (2) test the perception and consumer liking of salami (dry-fermented sausage) and pancetta (dry-cured belly) from EM, IC and SC animals. The consumer tests included the scaling method and check-all-that-apply. Profiling showed that EM products were scored lower in the overall sensory quality compared to IC or SC. EM products differed mainly from IC and SC in the intensity of the manure, sweat odor and flavor, persistent impression and texture (hardness, gumminess and easy to fragment). Salami samples did not differ in liking. In pancetta, the differences were significant for odor liking and visual quality (expected liking). Consumers did not perceive EM products as inferior in terms of liking, while sensory profiling indicated differences for boar taint presence and texture. Using meat originating from IC did not result in any differences in consumers acceptance as compared to products from SC.
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Hemeryck LY, Wauters J, Dewulf L, Decloedt AI, Aluwé M, De Smet S, Fraeye I, Vanhaecke L. Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking. Food Chem 2020; 330:126897. [PMID: 32569929 DOI: 10.1016/j.foodchem.2020.126897] [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: 12/10/2019] [Revised: 04/21/2020] [Accepted: 04/21/2020] [Indexed: 10/24/2022]
Abstract
Because of the need to abolish the castration of piglets without anaesthesia/analgesia, the pig industry is searching for a mode of action for the valorisation of meat with boar taint, an off-odour in entire male pigs. Carcasses with boar taint were selected by means of sensory and chemical analysis, after which patties with different levels of tainted boar meat were produced, as well as cooked ham and Frankfurter sausages using different smoke condensates and cooking temperatures. For these products orthonasal and retronasal boar taint odour were assessed by a trained expert panel. The results offer guidance regarding dilution of tainted meat (with <400 µg/kg androstenone if skatole is low or <200 µg/kg androstenone in concurrence with ≥37 µg/kg skatole) and the potential application of smoke condensates (e.g., Rudinsmoke C for sausages and Smokez LFBN for ham) as promising boar taint masking strategies.
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Affiliation(s)
- Lieselot Y Hemeryck
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan, 133, B-9820 Merelbeke, Belgium
| | - 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
| | - Lore Dewulf
- Research Group for Technology and Quality of Animal Products, Department M(2)S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, Gebroeders De Smetstraat, 1, B-9000 Ghent, Belgium
| | - Anneleen I Decloedt
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan, 133, B-9820 Merelbeke, Belgium
| | - Marijke Aluwé
- Animal Sciences Unit, Institute of Agricultural and Fisheries Research (ILVO), Scheldeweg, 68, B-9090 Melle, Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent University, Coupure Links, 653, B-9000 Ghent, Belgium
| | - Ilse Fraeye
- Research Group for Technology and Quality of Animal Products, Department M(2)S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, Gebroeders De Smetstraat, 1, B-9000 Ghent, 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; Institute for Global Food Security, School of Biological Sciences, Molecular Biosciences, Queen's University, University Road, Belfast, Ireland.
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Honorio AR, Pereira GS, Lopes CMA, Gasparetto BR, Nunes de Lima DC, Tribst AAL. How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice? J SENS STUD 2019. [DOI: 10.1111/joss.12525] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Alice R. Honorio
- Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas Brazil
| | - Geovanna S. Pereira
- Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas Brazil
| | - Carla M. A. Lopes
- Federal Center for Technological Education Celso Suckow da Fonseca (CEFET/RJ) Valença Brazil
| | - Bruna R. Gasparetto
- Federal Center for Technological Education Celso Suckow da Fonseca (CEFET/RJ) Valença Brazil
| | - Diana C. Nunes de Lima
- Federal Center for Technological Education Celso Suckow da Fonseca (CEFET/RJ) Valença Brazil
| | - Alline A. L. Tribst
- Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas Brazil
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6
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Pereira GS, Honorio AR, Gasparetto BR, Lopes CMA, Lima DCND, Tribst AAL. Influence of information received by the consumer on the sensory perception of processed orange juice. J SENS STUD 2019. [DOI: 10.1111/joss.12497] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Geovanna S. Pereira
- The Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Alice R. Honorio
- The Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Bruna R. Gasparetto
- Food Engineering, Federal Center for Technological Education Celso Suckow da Fonseca (CEFET‐RJ) Valença Rio de Janeiro Brazil
| | - Carla M. A. Lopes
- Food Engineering, Federal Center for Technological Education Celso Suckow da Fonseca (CEFET‐RJ) Valença Rio de Janeiro Brazil
| | - Diana C. N. d. Lima
- Food Engineering, Federal Center for Technological Education Celso Suckow da Fonseca (CEFET‐RJ) Valença Rio de Janeiro Brazil
| | - Alline A. L. Tribst
- The Center for Food Studies (NEPA)University of Campinas (UNICAMP) Campinas São Paulo Brazil
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7
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Christensen RH, Nielsen DB, Aaslyng MD. Estimating the risk of dislike: An industry tool for setting sorting limits for boar taint compounds. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.07.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Gerlach C, Wüst M. Deuterium-Labeling Studies Reveal the Mechanism of Cytochrome P450-Catalyzed Formation of 2-Aminoacetophenone from 3-Methylindole (Skatole) in Porcine Liver Microsomes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10775-10780. [PMID: 29151343 DOI: 10.1021/acs.jafc.7b04331] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
2-Aminoacetophenone, a product of the hepatic 3-methylindole (skatole) clearance in pigs, contributes to the specific aroma of fat from tainted boar meat. Surprisingly, high formation rates for 2-aminoacetophenone from skatole in microsomal preparations from Pietrain × Baden-Württemberg hybrid type boars have been previously demonstrated, but the mechanism of this cytochrome P450-mediated reaction remained unknown. Therefore, microsomal fractions from boars were incubated with deuterium-labeled skatole and with possible reaction intermediates. 3-Methyloxindole and 3-hydroxy-3-methyloxindole were identified as degradation products of skatole en route to 2-aminoacetophenone. Additionally, the labeling studies provided further evidence for a cytochrome P450-mediated lyase reaction that leads to the cleavage of the indole heterocyclic ring system in 3-hydroxy-3-methyloxindole and demonstrated the involvement of several cytochrome P450-isoforms by employing isotopically sensitive branching experiments.
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Affiliation(s)
- Christoph Gerlach
- University of Bonn, Institute of Nutritional and Food Sciences, Chair of Bioanalytics/Food Chemistry , Endenicher Allee 11-13, D-53115 Bonn, Germany
| | - Matthias Wüst
- University of Bonn, Institute of Nutritional and Food Sciences, Chair of Bioanalytics/Food Chemistry , Endenicher Allee 11-13, D-53115 Bonn, Germany
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9
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Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions. Meat Sci 2017; 137:201-210. [PMID: 29197768 DOI: 10.1016/j.meatsci.2017.11.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2017] [Revised: 10/19/2017] [Accepted: 11/20/2017] [Indexed: 11/21/2022]
Abstract
The development of air-dried cured sheep meat products represents an interesting option to add value to the meat of adult animals. In this context, the aim of the present study was to evaluate consumer sensory and hedonic perception of sheep meat coppa, an innovative product. Four sheep meat coppa samples were formulated by varying smoking (smoked vs. non-smoked) and salt content (4.5% vs. 3.4%), and compared with two commercial samples of regular pork meat coppa. Samples were evaluated under blind or informed conditions by 202 consumers, who had to rate their liking and to answer a check-all-that-apply question. Sheep and pork meat coppa samples did not largely differ in their overall liking in both experimental conditions. Smoking and high salt content significantly increased consumers' hedonic perception of sheep meat coppa. The information included in the labels did not modify consumer hedonic perception but influenced their sensory description, particularly for the terms related to the type of meat used in their manufacture. Results indicate positive market opportunities for sheep meat coppa in the Brazilian market.
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Verplanken K, Wauters J, Vercruysse V, Aluwé M, Vanhaecke L. Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers. Food Chem 2017; 233:247-255. [DOI: 10.1016/j.foodchem.2017.04.105] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/04/2017] [Accepted: 04/17/2017] [Indexed: 11/28/2022]
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11
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Mancini MC, Menozzi D, Arfini F. Immunocastration: Economic implications for the pork supply chain and consumer perception. An assessment of existing research. Livest Sci 2017. [DOI: 10.1016/j.livsci.2017.06.012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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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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13
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Dolores Garrido M, Egea M, Belén Linares M, Borrisser-Pairó F, Rubio B, Viera C, Martínez B. Sensory characteristics of meat and meat products from entire male pigs. Meat Sci 2017; 129:50-53. [PMID: 28242508 DOI: 10.1016/j.meatsci.2017.02.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Revised: 12/05/2016] [Accepted: 02/13/2017] [Indexed: 10/20/2022]
Abstract
The surgical castration of male piglets has traditionally been practised to prevent the development of boar taint in pork meat, but European rules aim to end this practice on a voluntary basis. This study represents a sensory characterization of the meat and meat products from entire male pigs. Three levels of androstenone concentration in fat were compared: low, 0-0.3mgkg-1; medium, 0.4-0.9μgkg-1 and high, 1-2.75μgkg-1. The use of meat from entire males in meat products lowered the perception of boar taint compared with fresh meat but was insufficient to totally mask it. Androstenone levels seem to influence the intramuscular fat content and hence, on texture. The perception of boar taint in meat products depends on androstenone concentration as well as on the characteristics of the product. It is necessary to develop additional strategies to totally mask androstenone perception in meat and meat products.
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Affiliation(s)
- M 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
| | - M Belén Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo 30071, Murcia, Spain
| | | | - Begoña Rubio
- 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
| | - Beatriz Martínez
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Junta de Castilla y León, Guijuelo 37770, Spain
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14
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Verplanken K, Wauters J, Van Durme J, Claus D, Vercammen J, De Saeger S, Vanhaecke L. Rapid method for the simultaneous detection of boar taint compounds by means of solid phase microextraction coupled to gas chromatography/mass spectrometry. J Chromatogr A 2016; 1462:124-33. [DOI: 10.1016/j.chroma.2016.07.077] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2016] [Revised: 07/12/2016] [Accepted: 07/27/2016] [Indexed: 11/29/2022]
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15
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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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16
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Corral S, Salvador A, Flores M. Effect of the use of entire male fat in the production of reduced salt fermented sausages. Meat Sci 2016; 116:140-50. [PMID: 26882213 DOI: 10.1016/j.meatsci.2016.02.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2015] [Revised: 12/11/2015] [Accepted: 02/01/2016] [Indexed: 10/22/2022]
Abstract
The effect of the use of entire male fat and salt reduction in dry fermented sausages was evaluated. Four different sausage formulations were manufactured with back fat from gilt or entire male and two different salt contents. The physicochemical parameters, sensory characteristics, texture, lipid composition, volatile compounds and boar taint compounds were analysed. The use of entire male fat produced the highest weight losses producing high hardness and chewiness while salt reduction produced a decrease in hardness. Entire male sausages had the lowest oxidation values due to the low content of C18:2n6 while salt reduction did not affect the oxidation process. Boar taint odour was due to the presence of androstenone and skatole but entire male fat sausages had different generations of volatile compounds. The presence of androstenone was perceived by consumers as abnormal odours but also other sausage characteristics such as texture (high hardness) and oxidation were detected due to the different chemical compositions of entire males versus gilts.
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Affiliation(s)
- Sara Corral
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Ana Salvador
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Mónica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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Verplanken K, Wauters J, Vercruysse V, Aluwé M, Vanhaecke L. Development and validation of a UHPLC-HR-Orbitrap-MS method for the simultaneous determination of androstenone, skatole and indole in porcine meat and meat products. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.06.052] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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18
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Aaslyng MD, De Lichtenberg Broge EH, Brockhoff PB, Christensen RH. The effect of skatole and androstenone on consumer response towards streaky bacon and pork belly roll. Meat Sci 2015; 110:52-61. [DOI: 10.1016/j.meatsci.2015.07.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2015] [Revised: 07/01/2015] [Accepted: 07/02/2015] [Indexed: 11/16/2022]
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