Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint

Borrisser-Pairó, Francesc; Panella-Riera, Núria; Gil, Marta; Kallas, Zein; Linares, María Belén; Egea, Macarena; Garrido, María Dolores Pitarch; Oliver, M.A.

doi:10.1016/j.meatsci.2016.10.006

Cited by 13 publications

(12 citation statements)

References 44 publications

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“…Interestingly, consumers can vary in their detection of boar taint. The cooking method's effect on masking boar taint in pork has been reported [148]. The most common thresholds for bore taint in pork are 0.5 and 1.0 µg/g for androstenone in fat tissue [134,149,150] and 0.10 and 0.20 µg/g for skatole in fat tissue [134,149,[151][152][153].…”

Section: Pork Consumersmentioning

confidence: 99%

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

Miller

2020

Foods

127

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Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.

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Section: Pork Consumersmentioning

confidence: 99%

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

Miller

2020

Foods

127

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“…Cooking at lower temperatures was not found to be efficient in boar taint substance reduction, even if a long time procedure was used [ 165 ]. Other research indicated cooking in vacuum (sous vide) as a possible method to reduce boar taint perception [ 166 ], although the hermetic packaging may also mean that boar taint compounds do not evaporate during the preparation [ 162 ]. Open cooking has been shown to be preferred compared to closed cooking [ 140 ].…”

Section: Mitigating the Risk Of Boar Taint In Meat And Meat Producmentioning

confidence: 99%

“…Additional use of masking ingredients like marinades and spices (i.e., especially when containing liquid smoke, oregano, caraway and savory oleoresin, fennel and curry) were confirmed to improve acceptability when cooked [ 170 , 171 ]. Further methods, like embedding tainted meat in bread crumbs (also preserving juiciness) prior to frying were also determined as efficient when being combined with spices (garlic, parsley or curry) or eaten in combination with bread and cheese [ 166 , 172 , 173 ].…”

Section: Mitigating the Risk Of Boar Taint In Meat And Meat Producmentioning

confidence: 99%

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The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

Škrlep

Tomašević

Mörlein

et al. 2020

Animals

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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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“…Slaughtering of entire males and sorting of the carcasses according to boar taint, will arise a need to utilize the tainted meat in products in which the taint is masked, or the content of skatole and androstenone is reduced. As both compounds are volatile, cooking for a long time has been suggested as a strategy to reduce the content of skatole and androstenone (Engesser et al, 2017;Borrisser-Pairo et al, 2017). It is therefore of interest to investigate if the concentration of skatole and androstenone is reduced during cooking for a long time at a low temperature, and the boar taint thereby becomes diminished.…”

Section: Introductionmentioning

confidence: 99%