Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics
| Autor: | Lene Meinert, Margit D. Aaslyng, Birgitte Lange Winther Lund, Camilla Bejerholm |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Male
endocrine system Meat Boar taint Swine Biology chemistry.chemical_compound 0404 agricultural biotechnology Animals Humans Food science Cooking Volume concentration 0402 animal and dairy science food and beverages Androstenone 04 agricultural and veterinary sciences Entire male 040401 food science 040201 dairy & animal science Skatole chemistry Adipose Tissue Taste Androstenes Neck Food Science Lean meat |
| Zdroj: | Meat science. 127 |
| ISSN: | 1873-4138 |
| Popis: | Reliable sorting and optimised use of boar-tainted pig carcasses are dependent on knowledge of the distribution of skatole and androstenone and the corresponding sensory characteristics. In this study, skatole and androstenone were measured in the neck fat and in six different meat cuts from 14 entire male pigs. There was a strong correlation between the content of skatole in the neck fat and in the meat cuts, though the concentration of skatole in the meat cuts was much lower than in the neck fat. Furthermore, clear correlations were found between the intensity of boar taint flavours and the concentration of skatole in both the neck fat and the meat. The concentration of androstenone was below the limit of quantification (LOQ) in a large number of meat cuts, and a correlation could therefore not be established. Despite low concentrations of skatole and/or androstenone in the meat cuts, distinct boar taint flavours were detected in the cooked lean meat. |
| Databáze: | OpenAIRE |
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