A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training
| Autor: | Ma Dolores Garrido, Beatriz Martínez, Begoña Rubio, M.B. Linares, Ceferina Viera, Macarena Egea, Francesc Borrisser-Pairó |
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| Rok vydání: | 2016 |
| Předmět: |
Adult
Male Meat Boar taint Sus scrofa Sensory system chemistry.chemical_compound 0404 agricultural biotechnology Animals Humans Mineral Oil Cooking Food science Cooked meat Dry cured Mathematics business.industry food and beverages Androstenone 04 agricultural and veterinary sciences Middle Aged Food Inspection Training methods Entire male 040401 food science Skatole Biotechnology Meat Products chemistry Odorants Androstenes Female business Food Science |
| Zdroj: | Meat Science. 122:60-67 |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2016.07.019 |
| Popis: | This study represents a proposal for training sensory panels in androstenone (AND) perception in meat and meat products. The procedure consists of four main parts: (1) selection and training of a sensory panel (11 panelists) using standards with Vaseline oil media as carriers of AND and skatole (SKA); (2) developing a training method AND detection in meat; (3) dry cured meat product and (4) cooked meat product. All candidates were able to distinguish between AND, SKA and AND+SKA in Vaseline oil, order AND solutions with different concentrations and classify them in the three categories: low, medium and high. The panel was able to differentiate the meat in the three categories, but only the high level in meat products. Due to the individual features in AND perception, specific training for each type of product is required. |
| Databáze: | OpenAIRE |
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