Prevalence and relationships of sensory taint, 5α-androstenone and skatole in fat and lean tissue from the loin (Longissimus dorsi) of barrows, gilts, sows, and boars from selected abattoirs in the United States

Prusa, Kenneth J.; Nederveld, H.; Runnels, P.L.; Li, R.; King, Vickie L.; Crane, J. P.

doi:10.1016/j.meatsci.2010.12.008

Cited by 32 publications

(17 citation statements)

References 19 publications

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“…A wide range of correlation coefficients were described in literature, for example, between androstenone level and boar taint odour as scored by experts in meat samples (r 5 0.28 to 0.84) and in fat samples (r 5 0.15 to 0.60) and between skatole level and boar taint odour in meat samples (r 5 0.23 and 0.64) and in fat samples (r 5 0.23 and 0.67; Hansson et al, 1980;Bonneau et al, 1992;Babol et al, 1996;Annor-Frempong et al, 1997c;Gibis et al, 1998;Rius et al, 2005;Furnols et al, 2009;Pauly et al, 2009 andPrusa et al, 2011;Whittington et al, 2011). The correlation coefficients found in our study are in the range found in literature, although our values are on the low end.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of various boar taint detection methods

Aluwé¹,

Tuyttens²,

Bekaert

et al. 2012

Animal

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The aim of this study was to evaluate the performance of various boar taint detection methods, measure the relationship between them and identify possible points of improvement for boar taint detection. The methods used to evaluate boar taint in the carcasses of 448 entire male pigs and 17 barrows were the hot iron method (n 5 442), a standardised (n 5 323) and home (n 5 58) consumer meat-evaluation panel, an expert panel assessment of meat and fat (n 5 464) and laboratory analysis of skatole, androstenone and indole in fat (n 5 464). The axillary odour of a number of slaughtered entire male pigs was also investigated (n 5 231). As correlation coefficients were generally weak, a positive result for one of these detection methods did not per se result in a positive result for all other methods. Results of one detection method could not be generalised. The choice to use one or more detection methods deserves consideration depending on the aim of the study. In this paper, we suggest some possible improvements for evaluating boar taint with a consumer panel based on our results and experience. The home consumer evaluation was correlated with the concentration of indole (r 5 0.27) but not with skatole or androstenone. We therefore recommend that lab analyses include indole testing. The hot iron method seems to be an easy and fast detection method, which yields comparable or better correlation coefficients with the other detection methods than an expert panel evaluating fat samples. However, the reliability of the hot iron method depends on the training and reliability of one or two assessors. Efforts should be made to further optimise this method by evaluating the effect of testing conditions. The axillary odour score was moderately correlated with the other detection methods (up to 0.32). More research is needed to evaluate the possibilities of axillary odour as a boar taint detection method.

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Section: Discussionmentioning

confidence: 99%

Evaluation of various boar taint detection methods

Aluwé¹,

Tuyttens²,

Bekaert

et al. 2012

Animal

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“…This effect of sex hormones on hepatic skatole degrading enzyme activity offers an explanation for the regularly reported higher concentrations of skatole in blood and tissue of boars compared to sows, gilts and barrows [ 7 , 45 , 61 ].…”

Section: Physiology Of Skatole Formation and Deposition In Adiposementioning

confidence: 93%

Nutritional Influences on Skatole Formation and Skatole Metabolism in the Pig

Wesoly

Weiler

2012

Animals

103

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SummarySkatole is a tryptophan metabolite with fecal odor. Skatole and the testicular steroid androstenone are regarded as the main compounds leading to ‘boar taint,’ a sex-specific odor from pork taken from entire males, as elevated concentrations of both substances may be found in adipose boars tissue. High skatole concentrations in adipose tissue are the result of a complex process, which includes microbial formation in the colon, absorption, metabolism and accretion in fat. Several of these steps leading to high skatole concentrations are influenced by feed components and additives. The present paper discusses the mechanisms by which effective feeding strategies and feed additives exert their influence in the prevention of high skatole concentrations in adipose pig tissue.

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“…Pork palatability has been studied by a large number of researchers to ensure that consumers receive the best quality meat at the best price (Ngapo and Gariepy, 2008;Deethardt and Tuma, 1971;Prusa et al, 2011;Wright et al, 2005). Pork palatability has been defined as juiciness, tenderness, and flavor and while adequate terms and scales have been used and developed for pork juiciness and tenderness (AMSA, 1995;AMSA, 2014), pork flavor attributes have not been clearly defined.…”

Section: Introductionmentioning

confidence: 99%

Development of an intact muscle pork flavor lexicon

2015

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A fresh intact muscle pork flavor lexicon was developed by obtaining cuts of pork (pork loins, shoulders, picnics, tenderloins, fresh ham legs, bellies, enhanced picnics and pork chops) from retail grocery stores. Varying cooking temperatures, cooking techniques, and cuts induced differences in flavors and aromas. These cuts were cooked to various internal temperature endpoints (57.2°C, 62.7°C for roasts, 68.3°C, and 79.4°C) utilizing a high temperature cooking method for chops, and roasting and/or braising for whole muscle cuts. Five highly trained panelists identified and defined twenty-four aroma and flavor attributes. Pork identity, brown/roasted, bloody/serumy, metallic, and fat-like flavor aromatics, and astringent feeling factors, and 4 of the 5 basic tastes were most prevalent in samples. Validation of the pork lexicon was performed. Trained panelists evaluated tenderloin medallions, and loin chops, inside ham chops, and shoulder chops cooked to four internal endpoint temperatures (62.7°C, 68.3°C, 73.8°C, and 79.4°C). Pork identity, brown/roasted, fat-like, bloody/serumy, metallic, liver-like, and nutty flavor aromatics, and astringent feeling factors, and sweet, sour, salty, bitter, and umami basic tastes were present in samples. All attributes but bitter basic taste (P > 0.05) differed across cuts (P < 0.05). All samples had moderate levels of pork identity flavor aromatics. Umami basic taste and liver-like, nutty, and fat-like flavor aromatics and astringent feeling factors were barely detectable. Shoulder chops were higher in pork identity and fat-like flavor aromatics and umami basic taste. Inside ham chops were iii higher in astringent feeling factors and metallic flavor aromatics, and sour and bitter basic tastes. Brown/roasted, bloody/serumy, and metallic flavor aromatics, and astringent feeling factors, and sour and bitter basic tastes differed across internal endpoint temperatures (P < 0.05). As internal endpoint temperatures increased, brown/roasted flavor aromatics increased, while bloody/serumy flavor aromatics and astringent feeling factors, and sour and bitter basic tastes decreased. Gas chromatography with olfactory sniff ports detected volatile aromatic compounds (n=157) found in the samples. Stepwise linear regression equations and simple correlation coefficients were calculated. Stepwise equations used 50, 42, 43, 58, 33, 37, 75, 53, and 42 compounds to account for 93, 91, 83, 94, 77, 87, 96, 88, and 83% of pork identity, brown/roasted, fat-like, bloody/serumy, and metallic flavor aromatics, and astringent feeling factors, and sour, salty, and bitter basic tastes, respectively which determined volatile aroma compounds that may explain variance of trained descriptive attributes. Sulfur-containing compounds, nitrogen-containing compounds, aldehydes, ketones, acids, alkanes, alkenes, furans, pyrazines, and benzenes influenced pork flavor. Aldehydes were quantitatively higher than other compound classes. Aromatic compounds that clustered with treatments and flavor aromatic attributes varied...

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Prevalence and relationships of sensory taint, 5α-androstenone and skatole in fat and lean tissue from the loin (Longissimus dorsi) of barrows, gilts, sows, and boars from selected abattoirs in the United States

Cited by 32 publications

References 19 publications

Evaluation of various boar taint detection methods

Evaluation of various boar taint detection methods

Nutritional Influences on Skatole Formation and Skatole Metabolism in the Pig

Development of an intact muscle pork flavor lexicon

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