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Werner D, Baldinger L, Bussemas R, Büttner S, Weißmann F, Ciulu M, Mörlein J, Mörlein D. Early Immunocastration of Pigs: From Farming to Meat Quality. Animals (Basel) 2021; 11:ani11020298. [PMID: 33503873 PMCID: PMC7912067 DOI: 10.3390/ani11020298] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/13/2021] [Accepted: 01/14/2021] [Indexed: 02/02/2023] Open
Abstract
The study aimed to test a very early immunization of pigs to prevent boar taint with regard to its practicability and influence on production performance, its reliability in ensuring good meat and fat quality, and animal welfare. Immunization was already conducted at piglet production stage and could be easily integrated into routine vaccination (week 3) and weaning practices (week 7). The fattening and slaughter performance of the animals was not affected by the immunization regime and was within the usual range. In addition, there were no abnormalities in animal behavior and the prevalence of injuries caused by aggressive interactions. All animals were classified as infertile on the basis of the histological examination of the testicles. However, the testosterone levels measured at slaughter were significantly higher in animals of the early immunization regime than in animals subjected to the standard immunization regime. Androstenone and skatole levels as the main components of boar taint were, on average, higher and varied to a greater extent in early immunized animals. Furthermore, the comparison of the immunization scheme did not result in significant differences for meat quality and for fatty acid composition.
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Affiliation(s)
- Daniela Werner
- Institute of Organic Farming, Johann Heinrich von Thuenen Institute, Trenthorst 32, 23847 Westerau, Germany; (D.W.); (L.B.); (R.B.); (F.W.); (S.B.)
| | - Lisa Baldinger
- Institute of Organic Farming, Johann Heinrich von Thuenen Institute, Trenthorst 32, 23847 Westerau, Germany; (D.W.); (L.B.); (R.B.); (F.W.); (S.B.)
| | - Ralf Bussemas
- Institute of Organic Farming, Johann Heinrich von Thuenen Institute, Trenthorst 32, 23847 Westerau, Germany; (D.W.); (L.B.); (R.B.); (F.W.); (S.B.)
| | - Sinje Büttner
- Institute of Organic Farming, Johann Heinrich von Thuenen Institute, Trenthorst 32, 23847 Westerau, Germany; (D.W.); (L.B.); (R.B.); (F.W.); (S.B.)
| | - Friedrich Weißmann
- Institute of Organic Farming, Johann Heinrich von Thuenen Institute, Trenthorst 32, 23847 Westerau, Germany; (D.W.); (L.B.); (R.B.); (F.W.); (S.B.)
| | - Marco Ciulu
- Department of Animal Sciences, University of Goettingen, Kellnerweg 6, 37077 Göttingen, Germany; (M.C.); (J.M.)
| | - Johanna Mörlein
- Department of Animal Sciences, University of Goettingen, Kellnerweg 6, 37077 Göttingen, Germany; (M.C.); (J.M.)
| | - Daniel Mörlein
- Department of Animal Sciences, University of Goettingen, Kellnerweg 6, 37077 Göttingen, Germany; (M.C.); (J.M.)
- Correspondence:
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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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Health Risk Perception, Consumption Intention, and Willingness to Pay for Pig Products Obtained by Immunocastration. Animals (Basel) 2020; 10:ani10091548. [PMID: 32883019 PMCID: PMC7552121 DOI: 10.3390/ani10091548] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 08/21/2020] [Accepted: 08/26/2020] [Indexed: 11/25/2022] Open
Abstract
Simple Summary Public awareness of farm animal welfare has gradually increased. It is well-known that some routine procedures in pig farming are detrimental to animal welfare, including surgical castration, especially without anaesthesia and/or analgesia. Some alternative techniques that offer welfare advantages over surgical castration can be implemented—immunocastration is among them. However, producers fear that consumers may be frightened by this technique and therefore they delay changes in the production system. This work aimed to understand whether Italian consumers perceive a health risk from the immunocastration technique and whether this perception is connected with their willingness to consume and to pay for products derived from immunocastrated animals. The results show that, within the Italian population, there are different levels of perceived health risk and that, as the perception of risk increases, the willingness to consume products obtained from immunocastrated animals decreases (and vice versa). The health risk perception by consumers also changes the willingness to pay for immunocastrated products. Particular attention must be paid to the information transmitted to the consumer if this technology will be widely adopted in pig husbandry. Abstract Surgical castration without the use of anaesthesia and/or analgesia is considered to be detrimental for the welfare of pigs and for this reason its abandonment is advocated. Immunocastration is a more welfare-friendly alternative method; however, stakeholders in the pork sector fear consumer rejection due to perceived safety issues of immunocastrated meat. This work aimed to analyse whether Italian consumers perceive a health risk arising from the use of this technique and, if so, how the perceived risk may influence the purchase choices and the willingness to pay for products derived from immunocastrated animals. To achieve this objective, a survey was carried out on a representative sample of the Italian population. The results highlight that consumers perceive different levels of risk related to the use of immunocastration and that this influences purchasing behaviour and willingness to pay. Moreover, it should be noted that the willingness to pay is also influenced by certain demographic factors, since this is positively associated with younger respondents with lower incomes and less knowledge of farming systems, who live in rural areas and have a greater sensitivity to animal welfare. Given the concerns expressed by consumers, particular attention must be paid to the information transmitted if this technology will be widely implemented in pig husbandry.
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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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Use of masking strategies to avoid the boar taint perception in chorizo: consumers' acceptability. Meat Sci 2020; 169:108223. [PMID: 32615485 DOI: 10.1016/j.meatsci.2020.108223] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 06/11/2020] [Accepted: 06/11/2020] [Indexed: 11/21/2022]
Abstract
The production of entire male pigs is an alternative to surgical castration. However, boar taint may be present in the meat of entire male animals. The aim of the present paper was to investigate the acceptability and sensory properties of chorizo, elaborated under three different levels of androstenone [castrated 0-0.3 mg / kg, medium 0.4-0.9 mg / kg and high 1-2.75 mg / kg] and two masking strategies [rosemary, and rosemary plus smoking] using a Check-All-That-Apply questionnaire. The results showed that, of the strategies employed, the rosemary plus smoked chorizo was the most effective masking strategy to reduce the boar taint in chorizos with high androstenone level (3.7% selection rate for animal flavour), while the closest to the ideal product, according to consumers' description, was high androstenone level plus rosemary chorizo.
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Mörlein J, Meier-Dinkel L, Gertheiss J, Schnäckel W, Mörlein D. Sustainable use of tainted boar meat: Blending is a strategy for processed products. Meat Sci 2019; 152:65-72. [PMID: 30826630 DOI: 10.1016/j.meatsci.2019.02.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 01/22/2019] [Accepted: 02/21/2019] [Indexed: 11/28/2022]
Abstract
While forming mixtures is a widely used approach for other raw materials in food industry, it has not yet been systematically analyzed for boar tainted meat. That is why we simultaneously studied four factors relevant for the production of emulsion-type sausages: percentage boar meat (skatole concentrations up to 0.3 μg/g, androstenone up to 3.8 μg/g in melted backfat), duration of traditional smoke and concentration levels of two spices. 16 variants of Frankfurters were produced in two independent studies and evaluated by in total 211 consumers. A linear mixed effects model revealed that increased levels of boar tainted meat significantly reduced consumer acceptance which could not be compensated by increased smoke or spice levels. We propose a non-inferiority test to identify the mixture which is similarly accepted as the reference made without boar tainted meat. Up to 33% tainted boar meat is proposed, assuming a liking drop of 0.5 on a 9 point liking scale as benchmark for an inferior product.
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Affiliation(s)
- Johanna Mörlein
- Department of Animal Sciences, Meat Science Group, University of Göttingen, D-37075 Göttingen, Germany.
| | | | - Jan Gertheiss
- Department of Economics and Social Sciences, Statistics and Data Science Group, Helmut Schmidt University, D-22043 Hamburg, Germany.
| | | | - Daniel Mörlein
- Department of Animal Sciences, Meat Science Group, University of Göttingen, D-37075 Göttingen, Germany.
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7
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Marro P, Bauer A, Stefanski V, Weiler U. Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13580] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Philipp Marro
- Behavioral Physiology of Livestock, Institute of Animal Science; University of Hohenheim, Garbenstr. 17; 70599 Stuttgart Germany
| | - Aneka Bauer
- Department of Safety and Quality of Meat; Max Rubner Institute, E.-C.-Baumann-Str. 20; 95326 Kulmbach Germany
| | - Volker Stefanski
- Behavioral Physiology of Livestock, Institute of Animal Science; University of Hohenheim, Garbenstr. 17; 70599 Stuttgart Germany
| | - Ulrike Weiler
- Behavioral Physiology of Livestock, Institute of Animal Science; University of Hohenheim, Garbenstr. 17; 70599 Stuttgart Germany
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8
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Corral S, Belloch C, López-Díez JJ, Flores M. Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2121-2130. [PMID: 28941248 DOI: 10.1002/jsfa.8694] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 09/12/2017] [Accepted: 09/14/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The use of boar back fat for processing of fermented sausages may cause the presence of abnormal odours. In dry-cured products, ripening time is essential to develop the sensory characteristics. Yeast has been proposed as an alternative to mask boar taint odour through its metabolic activity but it is necessary to elucidate which mechanisms are involved. The aim is to study the effect of Debaryomyces hansenii inoculation on the lipolysis process and generation of aroma compounds in fermented sausages manufactured with boar back fat at two different ripening times. RESULTS D. hansenii inoculated sausages had a higher degree of lipolysis as demonstrated by higher content of free fatty acids, ester compounds and branched aldehydes which contribute the fruity odour. The increase in lipolysis produced by D. hansenii inoculation was not followed by an increase in oxidation during processing possibly due to the metabolic activity of yeast. The effect of back fat type was scarcely appreciated whereas ripening time had a stronger effect on sausage. Boar sausages were characterised by a lower polyunsaturated fatty acid profile and lesser lipolysis than gilt sausages. CONCLUSION Yeast inoculation with D. hansenii and long ripening time were appropriate strategies to limit the perception of boar taint in dry fermented sausages. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Sara Corral
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
| | - Carmela Belloch
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
| | - José J López-Díez
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
| | - Mónica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain
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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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10
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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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11
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Pinto VRA, Freitas TBDO, Dantas MIDS, Della Lucia SM, Melo LF, Minim VPR, Bressan J. Influence of package and health-related claims on perception and sensory acceptability of snack bars. Food Res Int 2017; 101:103-113. [PMID: 28941673 DOI: 10.1016/j.foodres.2017.08.062] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 08/25/2017] [Accepted: 08/28/2017] [Indexed: 01/29/2023]
Abstract
Concerns for health can lead to healthier food choices, especially if the consumer is well informed. This study aimed to evaluate the importance of package and health-related claims on Brazilian consumers' acceptance of snack bars. In order to evaluate package attributes, in focus groups discussions, 19 consumers chose the most important factors that influence their purchase decisions. Next, 102 consumers evaluated six commercial brands of snack bars in a three-session acceptance test: the first with no information about the product, the second containing the product package and the third with information on health-related claims associated with consumption of the bar. In general, package attributes, price and flavor were the most important factors that influence the purchase of snack bars. Health claims positively influenced consumer acceptance, but information concerning the absence of gluten and lactose did not significantly alter sensory acceptance. The presence of omega-3s, sugars, preservatives, flavorings and colorings have the potential to improve acceptability, because they were able to raise the acceptance of the seed bar, removing it from the rejection region. Protein and nut bars are not well known to the general public and the lower mean acceptance of the seed and protein bars demonstrated the need for sensorial improvement.
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Affiliation(s)
- Vinícius Rodrigues Arruda Pinto
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Tamara Beatriz de Oliveira Freitas
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Maria Inês de Souza Dantas
- Departamento de Nutrição e Saúde (DNS), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Suzana Maria Della Lucia
- Departamento de Engenharia de Alimentos, Universidade Federal do Espírito Santo (UFES), Alto Universitário, s/n, CEP 29500-000 Alegre, ES, Brazil
| | - Laura Fernandes Melo
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Valéria Paula Rodrigues Minim
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil
| | - Josefina Bressan
- Departamento de Nutrição e Saúde (DNS), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-000 Viçosa, MG, Brazil.
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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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