Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers

Kaat Verplanken, Jella Wauters, Vicky Vercruysse, Marijke Aluwe, Lynn Vanhaecke

    Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikelpeer review

    Uittreksel

    One of the main issues related to entire male pigs is the occurrence of boar taint, an off-odour, which compromises meat consumability. In this study, odour thresholds (indole: 24–65 µg kg−1, skatole: 44–89 µg kg−1, androstenone: 121–342 µg kg−1) for the boar taint compounds were estimated in minced meat, dry fermented sausage and dry-cured ham. Afterwards, sensory evaluation of these products containing 10% tainted meat (minced meat and dry fermented sausage) or moderate boar taint compound levels (dry-cured ham) occurred. The beneficial effect of diluting tainted meat was demonstrated, as no significant difference in consumability was observed between gilts and 10% tainted meat by experts as well as consumers. Also dry-curing proved a promising technique for masking boar taint and preventing consumer dissatisfaction. The obtained results demonstrate the applicability of the estimated thresholds in meat as a tool for identifying masking and reducing strategies on the perception of boar taint.
    Oorspronkelijke taalEngels
    TijdschriftFOOD CHEMISTRY
    Volume233
    Pagina's (van-tot)247-255
    ISSN0308-8146
    DOI's
    PublicatiestatusGepubliceerd - 15-okt.-2017

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