Sensory perception of meat from entire male pigs processed by different heating methods

Peñaranda, Irene; Garrido, María Dolores Pitarch; Egea, Macarena; Díaz, Pedro Luis Gomis; Álvarez, D.; Oliver, M.A.; Linares, María Belén

doi:10.1016/j.meatsci.2017.07.021

Cited by 22 publications

(19 citation statements)

References 23 publications

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“…On the other hand, thermal treatment (i.e., cooking) has generally been indicated to reduce levels of boar taint compounds and thus boar taint flavor [ 6 , 140 , 159 ], although no firm consensus on the effectiveness of this procedure has yet been reached. Processes like evaporation (both skatole and androstenone are semivolatile compounds, released in the air to higher degree when heated) [ 151 , 158 ] and processes like interactions with emerging chemical compounds (i.e., Diels-Alder and Maillard reaction between endogenous components, compounds of the masking strategy or cooking/frying medium [ 160 , 161 , 162 ]) may be the reason for lowering boar taint perception in the cooked products. Whereas androstenone is more lipophilic, skatole is to some extent also water-soluble and can be partly washed out in water used for cooking or by purge loss [ 163 , 164 ].…”

Section: Mitigating the Risk Of Boar Taint In Meat And Meat Producmentioning

confidence: 99%

“…Cooking at lower temperatures was not found to be efficient in boar taint substance reduction, even if a long time procedure was used [ 165 ]. Other research indicated cooking in vacuum (sous vide) as a possible method to reduce boar taint perception [ 166 ], although the hermetic packaging may also mean that boar taint compounds do not evaporate during the preparation [ 162 ]. Open cooking has been shown to be preferred compared to closed cooking [ 140 ].…”

Section: Mitigating the Risk Of Boar Taint In Meat And Meat Producmentioning

confidence: 99%

“…Open cooking has been shown to be preferred compared to closed cooking [ 140 ]. High temperature cooking seems more efficient, but may also negatively influence meat palatability [ 162 , 167 ]. As to the effect of heating methods on the boar taint perception, frying was recognized as more efficient than roasting, baking in the oven, grilling or cooking in vacuum [ 162 ], while roasting was also shown to be more effective compared to cooking in water [ 168 ].…”

Section: Mitigating the Risk Of Boar Taint In Meat And Meat Producmentioning

confidence: 99%

“…The efficacy of the methods may depend on processes like generating masking flavor compounds (i.e., aromatic ingredients of olive oil) or blending fat-soluble boar taint compounds in frying oil [ 169 ]. When fried in olive oil, boar taint was imperceptible in samples with medium androstenone concentrations (i.e., 0.5–0.7 ppm) [ 162 ]. Additional use of masking ingredients like marinades and spices (i.e., especially when containing liquid smoke, oregano, caraway and savory oleoresin, fennel and curry) were confirmed to improve acceptability when cooked [ 170 , 171 ].…”

Section: Mitigating the Risk Of Boar Taint In Meat And Meat Producmentioning

confidence: 99%

“…Cooking for a longer time, at high temperatures and conditions that enable volatilization of boar taint: frying in oil [ 162 ].…”

Section: Figurementioning

confidence: 99%

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The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

Škrlep

Tomašević

Mörlein

et al. 2020

Animals

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Due to the strong public initiative in Europe and increased regulator focus to mitigate pain, surgical castration of pigs is being gradually abandoned, while the importance of other sex categories like entire males (EM) and immunocastrates (IC) increases. Although beneficial for animal welfare and economics, their use also brings forward several quality problems. Besides the occurrence of boar taint in EM, these include excessive carcass leanness, softer fat, meat color and pH deviations, inferior water holding capacity and increased meat toughness. In this paper, the raw material differences between the male sex categories and their influence on product quality are reviewed, and possible solutions are presented. Using EM for dried or thermally processed products may result in lower processing yields and inferior sensory quality, which may partially be prevented by applying specific processing adaptations. Immunocastration is a viable solution, especially when prolonging the vaccination to slaughter interval. Low to medium levels of boar taint can be effectively managed in most of the meat products, applying procedures like cooking, microbial inoculation or masking (by spices and especially smoking), while highly tainted material can be valorized only by combining various methods and/or with dilution of the tainted meat.

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Section: Mitigating the Risk Of Boar Taint In Meat And Meat Producmentioning

confidence: 99%

Section: Mitigating the Risk Of Boar Taint In Meat And Meat Producmentioning

confidence: 99%

Section: Mitigating the Risk Of Boar Taint In Meat And Meat Producmentioning

confidence: 99%

Section: Mitigating the Risk Of Boar Taint In Meat And Meat Producmentioning

confidence: 99%

“…Cooking for a longer time, at high temperatures and conditions that enable volatilization of boar taint: frying in oil [ 162 ].…”

Section: Figurementioning

confidence: 99%

See 3 more Smart Citations

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

Škrlep

Tomašević

Mörlein

et al. 2020

Animals

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Consumer animal welfare and healthy perception of fresh sausages’ fiber fat replaced and elaborated with meat from non‐castrated male pigs

Egea,

Garrido,

Font‐i‐Furnols

et al. 2024

Food Science & Nutrition

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Although replacement of fat with fiber is a good strategy to avoid boar taint on high‐fat content products, as sausages, the final purchase intention is related to other external factors such as welfare and healthiness. So, the aim of this study was to evaluate the consumers' perception of sausages with fat replaced by fiber, elaborated with meat from non‐castrated male pigs, and to determine the influence of the consumers' habits and demographic parameters on their beliefs related to pig castration. An online survey was carried out. A total of 131 consumers answered a questionnaire about habits and beliefs related to meat and meat product issues. Subsequently, they evaluated four images of labeled products (castrated–not castrated/normal–reduced‐fat/traditional–high fiber content) with the Check‐all‐that‐apply (CATA) test. In all, 87.7% of meat consumers perceived meat products as positive, although 71% trimmed the fat previous consumption. In a 9‐point agreement scale, “Animal welfare worries me” obtained 7.5 and “the castration without anaesthesia should not be performed” 7.4. There was a higher grade of agreement with “castration of pigs justification to improve smell a flavour” in primary education level and in rural residence (p < .05). Sausages from castrated animals were perceived as fatty, juicy, appetizing, and animal cruelty. Reduced‐fat and rich/high fiber sausages were not associated with “healthy” but with “expensive” and “unpleasant.” Although reduced‐fat entire male pork sausages with vegetable fiber could be a better option for marketing uncastrated male pork, they will need more than fiber claims to be associated with healthy products and the consumer should be previously informed if he could appreciate the meaning of castration labeling.

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Development of an analytical method for the determination of sterol compounds in boars’ saliva

Doležal

Pokorná

Čítek

et al. 2022

Analytical Biochemistry

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Sensory perception of meat from entire male pigs processed by different heating methods

Cited by 22 publications

References 23 publications

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

Consumer animal welfare and healthy perception of fresh sausages’ fiber fat replaced and elaborated with meat from non‐castrated male pigs

Development of an analytical method for the determination of sterol compounds in boars’ saliva

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