Meat Sci. 2016 Aug;118:34-42. doi: 10.1016/j.meatsci.2016.03.018. Epub 2016 Mar 19.
Author information
- 1Department of Animal Sciences, Meat Science Group, University of Göttingen, D-37075 Göttingen, Germany. Electronic address: lisa.meier-dinkel@agr.uni-goettingen.de.
- 2Department of Animal Sciences, Biometrics & Bioinformatics Group, University of Göttingen, D-37075 Göttingen, Germany. Electronic address: jan.gertheiss@agr.uni-goettingen.de.
- 3Department of Food and Nutrition Sciences, Anhalt University of Applied Sciences, D-06406 Bernburg, Germany. Electronic address: w.schnaeckel@loel.hs-anhalt.de.
- 4Department of Animal Sciences, Meat Science Group, University of Göttingen, D-37075 Göttingen, Germany; isi GmbH, D-37124 Rosdorf/Göttingen, Germany. Electronic address: daniel.moerlein@agr.uni-goettingen.de.
Abstract
Characteristic
off-flavours may occur in uncastrated male pigs depending on the
accumulation of androstenone and skatole. Feasible processing of
strongly tainted carcasses is challenging but gains in importance due to
the European ban on piglet castration in 2018. This paper investigates
consumers' acceptability of two sausage
types: (a) emulsion-type (BOILED) and (b) smoked raw-fermented (FERM).
Liking (9 point scales) and flavour perception (check-all-that-apply
with both, typical and negatively connoted sensory terms) were evaluated
by 120 consumers (within-subject design). Proportion of tainted boar
meat (0, 50, 100%) affected overall liking of BOILED, F (2, 238)=23.22,
P<.001, but not of FERM sausages, F (2, 238)=0.89, P=.414. Consumers
described the flavour of BOILED-100 as strong and sweaty. In conclusion,
FERM products seem promising for processing of tainted carcasses
whereas formulations must be optimized for BOILED in order to eliminate
perceptible off-flavours. Boar taint rejection thresholds may be higher
for processed than those suggested for unprocessed meat cuts.
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