Consumer perception of boar meat as affected by labelling information, malodorous compounds and sensitivity to androstenone

Meier-Dinkel, Lisa; Trautmann, Johanna; Frieden, Luc; Tholen, Ernst; Knorr, C.; Sharifi, Ahmad; Bücking, Mark; Wicke, Michael; Mörlein, Daniel

doi:10.1016/j.meatsci.2012.09.002

Cited by 32 publications

(17 citation statements)

References 47 publications

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“…However, due to the existing body of literature an interpretation in regard to consumer perception can be made. Studies on mini salami and dry sausages (partly) made of boars (Desmoulin, Bonneau, Frouin, & Bidard, ; Meier‐Dinkel, Sharifi, et al, ; Meier‐Dinkel, Trautmann, et al, ; Meier‐Dinkel, Gertheiss, Schnäckel, & Mörlein, ), utilizing similar or higher boar taint concentrations, were evaluated as acceptable. The investigation of Rudolph and Reinhard () showed, that steamed sausages (frankfurter) with androstenone and skatole concentrations exceeding 1 μg and 220 ng/g, respectively, led to no significant difference concerning the consumer perception between high tainted and control‐sausages.…”

Section: Resultsmentioning

confidence: 99%

“…As a consequence, there is still a need for solutions to valorize carcasses from EM with tainted meat. In this respect, a variety of studies on palatability and possible rejection due to off‐odors by sensory expert panels or consumer tests were conducted to evaluate the effects of curing, marinating, smoking, diluting and mixing with untainted pork (Bañón, Costa, Gil, & Garrido, ; Bonneau & Chevillon, ; Chevillion et al, ; Lunde et al, ; Meier‐Dinkel, Sharifi, et al, ; Meier‐Dinkel, Trautmann, et al, ; Stolzenbach, Lindahl, Lundström, Chen, & Byrne, ; Zepeda et al, ). However, the boar taint levels in the final products used for consumer studies remain largely unknown, especially because sausage types, formulas and processing steps differ regionally to a considerable degree.…”

Section: Introductionmentioning

confidence: 99%

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Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage

Marro

Bauer

Stefanski

et al. 2018

J Food Process Preserv

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In order to valorize tainted meat from entire male pigs, two options exist in the production of different meat products: either to dilute tainted meat or to mask off‐odors in the final product. Processing steps may also reduce the concentrations of boar taint compounds. This study investigated the impact of different processing methods on the concentrations of boar taint compounds skatole and androstenone in meat products. Three different types of German sausages, such as raw fermented (salami), boiled (wiener), and cooked meat sausages (liver sausage), were produced from boar meat and fat with either “high” or “low” taint level. Heating during processing, especially the production of wiener and liver sausage, reduced androstenone concentrations between 44 and 87%. In salami, androstenone concentrations were not reduced during production process. In contrast, skatole reductions of up to 26% were observed for salami and up to 44% for wiener, whereas liver sausage was not affected. Practical applications The risk of offensive boar taint is one of the main disadvantages of pork production with entire males. If the detection of tainted carcasses at the slaughter line can be improved, a valid strategy to valorize such carcasses is crucial. The study revealed that open heating during processing has the potential to reduce androstenone, whereas smoking of the products seems to reduce skatole concentrations in the final product.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage

Marro

Bauer

Stefanski

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…In another study, adult participants classified as sensitive to the green/grassy odour of cis-3-hexen-1-ol had a tendency to consume cucumber and green salads more frequently than their non-sensitive counterparts (Jaeger et al, 2012). Otherwise, consumers who were more sensitive to two main off-odour compounds present in pork meat from entire male pigs, androstenone and skatole, expressed lower acceptability of such meat, both in terms of odour and flavour, than less sensitive consumers (Meier-Dinkel et al, 2013;Weiler et al, 2000). However, the relationships between sensitivity to androstenone/skatole and meat acceptability are not always highlighted (Font-i-Furnols, 2012).…”

Section: Introductionmentioning

confidence: 82%

Liking the odour, liking the food. Toddlers’ liking of strongly flavoured foods correlates with liking of their odour

et al. 2014

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“…This boar taste is highly undesirable to consumers (Meier-Dinkel et al, 2013). Surgical castration has recently been questioned by both governmental authorities and animal welfare groups, since castration is pracminimally affecting pork quality in immunocastrated pigs ticed without anesthesia, which is potentially painful for piglets (Aaslyng et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Ractopamine supplementation improves leanness and carcass yield, minimally affecting pork quality in immunocastrated pigs

Costa

Feddern

Athayde

et al. 2018

Sci. agric. (Piracicaba, Braz.)

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This study was carried out to determine the combining effects of feeding up to 15 mg kg -1 ractopamine (RAC) to physically castrated (PC) pigs or those injected with an anti-GnRF vaccine (IC), on growth performance during suckling, weaning, growing and finishing phases. Out of a total of 1,160 male piglets, 50 % were surgically castrated at age 7, while 50 % underwent immunization against GnRF on the 103 rd and 136 th day of life. A completely randomized design, with two treatments (PC and IC), was used from the 1 st until the 60 th day of life. Afterwards, 792animals, PC and IC, selected according to overall average weight (23.3 ± 0.69 kg) were allotted based on a completely randomized block design with a 2 × 4 factorial arrangement of treatments (castration categories × RAC levels) with 9 replications (11 animals) per main combination effect. IC growing pigs improved feed conversion due to lower average daily feed intake and higher average daily gain (ADG). During the finishing phase, both RAC and immunocastration increased body weight, but the effects were independent. RAC, on its own improved ADG and feed conversion. However, pigs fed 10 mg kg -1 RAC had higher blood lactate compared to those fed lower levels, suggesting that these animals were more susceptible to stress. Muscle depth was influenced only by RAC, whereas fat thickness was lower for IC. Lean meat increased and fat decreased in the shoulder and belly of IC; RAC had a positive effect on belly lean meat only.Either immunocastration or RAC inclusion (at least 5 mg kg -1 ) promoted muscle gain and fat reduction in pig carcass, adding value to pork.

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Consumer perception of boar meat as affected by labelling information, malodorous compounds and sensitivity to androstenone

Cited by 32 publications

References 47 publications

Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage

Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage

Liking the odour, liking the food. Toddlers’ liking of strongly flavoured foods correlates with liking of their odour

Ractopamine supplementation improves leanness and carcass yield, minimally affecting pork quality in immunocastrated pigs

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