期刊
FOOD CHEMISTRY
卷 233, 期 -, 页码 247-255出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.04.105
关键词
Consumer acceptance; Reduction strategies; Masking strategies; Surgical castration; Entire male pig
资金
- Flanders' Food (BOARVAL) [IWT 130502]
- Agency for Innovation by Science and Technology in Flanders (IWT) [SB131420]
One of the main issues related to entire male pigs is the occurrence of boar taint, an off-odour, which compromises meat consumability. In this study, odour thresholds (indole: 24-65 mu g kg(-1), skatole: 44-89 mu g kg(-1), androstenone: 121-342 mu g kg(-1)) for the boar taint compounds were estimated in minced meat, dry fermented sausage and dry-cured ham. Afterwards, sensory evaluation of these products containing 10% tainted meat (minced meat and dry fermented sausage) or moderate boar taint compound levels (dry-cured ham) occurred. The beneficial effect of diluting tainted meat was demonstrated, as no significant difference in consumability was observed between gilts and 10% tainted meat by experts as well as consumers. Also dry-curing proved a promising technique for masking boar taint and preventing consumer dissatisfaction. The obtained results demonstrate the applicability of the estimated thresholds in meat as a tool for identifying masking and reducing strategies on the perception of boar taint. (C) 2017 Elsevier Ltd. All rights reserved.
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