The effect of skatole and androstenone on consumer response towards streaky bacon and pork belly roll

Aaslyng, Margit Dall; Broge, Eva Honnens de Lichtenberg; Brockhoff, Per B.; Christensen, Rune Haubo Bojesen

doi:10.1016/j.meatsci.2015.07.001

Cited by 26 publications

(7 citation statements)

References 25 publications

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“…A potential explanation may be related to the fact that consumers prefer leaner pieces [57] even when boar taint is present in the product. On the other hand, it should be taken into account that only a certain part of consumers may be sensitive to boar taint [58]. In the raw material that was used for salami and pancetta, boars had on average 2.53 AND µg/g fat, whereas the IC had AND levels below the limit of detection (<0.24 µg/g fat).…”

Section: Discussionmentioning

confidence: 99%

Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Żakowska‐Biemans

Kostyra

Škrlep

et al. 2021

Animals

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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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Section: Discussionmentioning

confidence: 99%

Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Żakowska‐Biemans

Kostyra

Škrlep

et al. 2021

Animals

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“…Raising entire male pigs has some economic advantages as boars possess the advantage of superior growth over castrates, a lower feeding demand, generally leaner carcasses, and compared to castrates less feed is needed in order to achieve the same final weight, whereby also fewer nutrients are emitted to the environment (Morlein et al, 2015;Wauters et al, 2017). However, slaughtering entire male pigs implies the risk of having carcasses with the so-called boar taint (Aaslyng, Broge, Brockhoff, & Christensen, 2015) posing a risk to the entire pork supply chain therefore being a significant barrier to the banning of the undesirable practice of piglet castration (Mathur et al, 2012). Boar taint is described as a penetrating 'animal', 'urine', 'faecal' or 'sweat' like unpleasant odour which becomes especially intense when pork is cooked (Mathur et al, 2012), and is mainly associated with the presence of skatole and androstenone, but animal tissues contain varying levels of other compounds, such as indole and other steroids, that can influence the perceptions of the main contributors of boar taint (AnnorFrempong, Nute, Whittington, & Wood, 1997;Morlein et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions

Pinto

Reis

Barbosa

et al. 2018

mill

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“…The use of smoke has commonly been revealed as a strategy for masking boar taint in different types of meat products (Aaslyng, Broge, Brockhoff, & Christensen, 2015;Aaslyng and Koch, 2018;Kallas et al, 2016;Engesseret al, 2017;Marro et al, 2018;Martínez et al, 2016;Stolzenbach et al, 2009;Schnäckel et al, 2014;Bejerholm et al, 2018). Smoke can mask boar taint, especially the odor.…”

Section: Maskingmentioning

confidence: 99%

Masking strategies to avoid the boar taint in meat products

Županjac¹,

Šojić²,

Ikonić³

2022

J Proc Ener Agri

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Surgery to castrate male pigs can be substituted by the manufacture of "entire males". However, the meat of whole male animals may have an unpleasant sexual odor, i.e. - boar taint. The purpose of this paper was to demonstrate how to use masking techniques on meat that has a noticeable boar taint during the processing stage. Smoke has frequently been implicated as a method for hiding boar taint in many types of meat products. Meat items may be smoked naturally using a traditional method or artificially using liquid smoke. Another method for hiding the boar taint in meat products is the addition of spices. Strong-smelling spices, such as paprika, chili, oregano, thyme, rosemary, mint, and cinnamon, can help to mask the stench of swine taint. Also, the use of essential oils in conjunction with spices and herbal extracts helps to mask the boar taint in meat products. Moreover, some of the recent publications focused on the investigation of yeast inoculation as a method for hiding boar taint.

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The effect of skatole and androstenone on consumer response towards streaky bacon and pork belly roll

Cited by 26 publications

References 25 publications

Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions

Masking strategies to avoid the boar taint in meat products

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