Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat

Lunde, Kathrine; Egelandsdal, Bjørg; Choinski, Jadwiga U.; Mielnik, Maria; Flåtten, Audun; Kubberød, Elin

doi:10.1016/j.meatsci.2008.05.035

Cited by 58 publications

(44 citation statements)

References 19 publications

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“…Boar taint compounds can be masked by using spices or smoking; the use of liquid smoke and oregano extracts in the marinade for pork chops seemed especially to mask boar taint (Lunde et al, 2008). In fermented sausages, smoking was effective in reducing boar taint (Stolzenbach et al, 2009).…”

Section: Lundströ M Matthews and Haugen 1500mentioning

confidence: 99%

“…In contrast, androstenone in sausages was hardly reduced in spite of heat treatment (Dehnhard et al, 1995). Of special interest is that the authors found a total elimination of skatole after ham processing and a reduction of skatole in sausages, which varied depending on the permeability of the casing.Boar taint compounds can be masked by using spices or smoking; the use of liquid smoke and oregano extracts in the marinade for pork chops seemed especially to mask boar taint (Lunde et al, 2008). In fermented sausages, smoking was effective in reducing boar taint (Stolzenbach et al, 2009).…”

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confidence: 99%

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Pig meat quality from entire males

Lundström

Matthews

Haugen

2009

Animal

137

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This paper constitutes an updated review of the production and meat quality aspects of rearing entire male pigs. Since a major obstacle in rearing entire males is the incidence of boar taint, possible methods for detection are also summarised. Safe and fast methods for detection of boar taint would be valuable in avoiding complaints from consumers. Pig meat quality is determined by many aspects, among which odour and taste are the most important attributes. Odour may be negatively affected by the presence of a pheromonal steroid, androstenone, and a fermentation product of L-tryptophan, skatole. Male pigs are surgically castrated in many countries to minimise the risk of accumulation of high levels of androstenone and skatole. Raising entire male pigs is more profitable because they have superior production characteristics and improved meat quality due to leaner carcasses and higher protein content, as compared to castrated pigs. Furthermore, surgical castration is negative from an animal welfare point of view. In most studies, no differences in sensory quality have been found between lean meat from entire male pigs with low levels of androstenone and skatole and pork from castrates and females. The question that remains is: which substances are responsible for boar taint besides androstenone and skatole and whether they need to be considered? The threshold values used for androstenone and skatole might also be too high for highly sensitive persons. Recent research shows that a human odorant receptor, ORD7D4, is involved in sensitivity to androstenone. If the ORD7D4 genotypes of consumer and expert panels are known, this might facilitate consumer studies in the future. There is still a great need for rapid on/at-line detection methods in abattoirs for identifying carcasses with unacceptable levels of boar taint compounds. Several emerging rapid technologies with a potential for boar taint detection have been investigated. They represent various measurement principles such as chemical sensor arrays (electronic noses), mass-spectrometry fingerprinting, ultra-fast gas chromatography, gas-phase spectrometry and biosensors. An industrial detection method should allow 100% correct classification of both acceptable and not-acceptable samples with regard to boar taint sorting criteria. There are, however, still too high a percentage of false negatives ranging from 5% to 20%. In addition, these methods do not yet seem to fulfil the industrial specifications with regard to cost efficiency, simplicity and analysis time. There is still no dedicated measurement technology available for on/at-line detection of boar-tainted carcasses that measures both androstenone and skatole.Keywords: pig meat quality, castration, entire males, detection methods, review ImplicationsBoar taint is the main reason that is preventing the production of entire male pigs in most countries. Across Europe, the majority of male piglets intended for pork production are surgically castrated to avoid potential consumer dissatisfaction because of boar tai...

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Section: Lundströ M Matthews and Haugen 1500mentioning

confidence: 99%

mentioning

confidence: 99%

Pig meat quality from entire males

Lundström

Matthews

Haugen

2009

Animal

137

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“…The flavoured sausage obtained from castrated and boar meat had the highest acceptability scores than the remaining type of sausage. This confirms that the applied masking strategy had a positive effect on frankfurter sausage acceptance (Lunde et al, 2008;Stolzenbach et al, 2009). In this context, the original sausage from boar meat had received the lowest valuation in all the attributes analysed which is clearly showing the negative impact of boar taint on acceptance (Bañon et al, 2003).…”

Section: Liking Scores For the Different Meat Tastedmentioning

confidence: 64%

“…In the Spanish case, there is a need for updated knowledge about processing opportunities for boar meat, particularly if the castration is banned in a near future. As commented by Lunde et al (2008), if castration is prohibited, it would be relevant to identify processing methods that could still provide quality products by allowing the processing industry to adjust their recipes to minimize such offflavour.…”

Section: Introductionmentioning

confidence: 99%

“…In ready-to-eat marinades meat the use of liquid smoke and oregano extracts appeared to be one of the strategy used for masking (Lunde et al, 2008). Likewise in fermented sausage the use of spices, liquid smoked or starter cultures have been proposed as potential solution to remove the perception of boar taint (Malmfors & Lundström, 1983;Stolzenbach et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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The effect of sensory experience on expected preferences toward a masking strategy for boar-tainted frankfurter sausages

Kallas

Martı́nez

Panella-Riera

et al. 2016

Food Quality and Preference

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The EU is considering a future ban on surgical pig castration by 2018 which may affect markets and consumers preferences. This study analysed consumers' expected preference toward a masking strategy obtained from a mixture of spices and smoking of high level boar taint frankfurter sausages. In addition, we analysed the impact of the sensory experience on the nonobserved heterogeneity both at the scale and mean preferences. We carried out two Non- Results showed the appropriateness of the proposed masking strategy of boar meat for the processed meat industry in Spain. Consumers also declared their willingness to pay a premium for this flavours. The sensory experience has had impact on both the scale and preference heterogeneity. The degree of randomness and uncertainty of consumers decreased significantly in their final choice and the source of unobserved heterogeneity obtained from the scale become more independent.

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