Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions

Detalhes bibliográficos
Autor(a) principal: Pinto, Ricardo
Data de Publicação: 2018
Outros Autores: Reis, Núria, Barbosa, Carla, Vaz-Velho, Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.19/5263
Resumo: Introduction: Boar taint is an off-odour/off-flavour found in meat from entire male pigs due to two main compounds: androstenone and skatole. The incidence of boar taint is of concern when considering the use of entire males for pork meat production. Objectives: This study aims at evaluating sensory characteristics of meat from entire male pigs raised under specific conditions in order to reduce or eliminate the boar taint. Methods: Belly meat from entire male pigs raised under six different conditions (normal housing versus improved housing) and feeding with different levels of added inulin (0%, 3% and 6%) was analysed. A Quantitative Descriptive Analysis (QDA®) methodology was applied to samples, previously cooked and presented in closed jars, and the panel, composed by 10 trained panellists, was asked to assess odour and flavour of skatole and androstenone, texture and sweet flavour. Results: Significant differences (p<0.05) were found between samples concerning skatole and androstenone odour and flavour, and texture compared to control samples. Conclusions: As expected, the boar taint was stronger in samples where no addition of inulin and no improved conditions were applied. It can be concluded that the inulin addition into pig feed have positive effects when conjugated with better housing conditions.
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spelling Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditionsboar taintskatoleandrostenonesensory analysisIntroduction: Boar taint is an off-odour/off-flavour found in meat from entire male pigs due to two main compounds: androstenone and skatole. The incidence of boar taint is of concern when considering the use of entire males for pork meat production. Objectives: This study aims at evaluating sensory characteristics of meat from entire male pigs raised under specific conditions in order to reduce or eliminate the boar taint. Methods: Belly meat from entire male pigs raised under six different conditions (normal housing versus improved housing) and feeding with different levels of added inulin (0%, 3% and 6%) was analysed. A Quantitative Descriptive Analysis (QDA®) methodology was applied to samples, previously cooked and presented in closed jars, and the panel, composed by 10 trained panellists, was asked to assess odour and flavour of skatole and androstenone, texture and sweet flavour. Results: Significant differences (p<0.05) were found between samples concerning skatole and androstenone odour and flavour, and texture compared to control samples. Conclusions: As expected, the boar taint was stronger in samples where no addition of inulin and no improved conditions were applied. It can be concluded that the inulin addition into pig feed have positive effects when conjugated with better housing conditions.Repositório Científico do Instituto Politécnico de ViseuPinto, RicardoReis, NúriaBarbosa, CarlaVaz-Velho, Manuela2018-10-26T14:18:42Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/5263engPinto, R. P., Reis, N. N., Barbosa, C. & Vaz-Velho, M. (2018). Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions. Millenium, 2(7), 59-65. DOI: https://doi.org/10.29352/mill0207.05.0019610.29352/mill0207.05.00196info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:27:57Zoai:repositorio.ipv.pt:10400.19/5263Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:43:39.066108Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions
title Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions
spellingShingle Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions
Pinto, Ricardo
boar taint
skatole
androstenone
sensory analysis
title_short Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions
title_full Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions
title_fullStr Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions
title_full_unstemmed Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions
title_sort Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions
author Pinto, Ricardo
author_facet Pinto, Ricardo
Reis, Núria
Barbosa, Carla
Vaz-Velho, Manuela
author_role author
author2 Reis, Núria
Barbosa, Carla
Vaz-Velho, Manuela
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Viseu
dc.contributor.author.fl_str_mv Pinto, Ricardo
Reis, Núria
Barbosa, Carla
Vaz-Velho, Manuela
dc.subject.por.fl_str_mv boar taint
skatole
androstenone
sensory analysis
topic boar taint
skatole
androstenone
sensory analysis
description Introduction: Boar taint is an off-odour/off-flavour found in meat from entire male pigs due to two main compounds: androstenone and skatole. The incidence of boar taint is of concern when considering the use of entire males for pork meat production. Objectives: This study aims at evaluating sensory characteristics of meat from entire male pigs raised under specific conditions in order to reduce or eliminate the boar taint. Methods: Belly meat from entire male pigs raised under six different conditions (normal housing versus improved housing) and feeding with different levels of added inulin (0%, 3% and 6%) was analysed. A Quantitative Descriptive Analysis (QDA®) methodology was applied to samples, previously cooked and presented in closed jars, and the panel, composed by 10 trained panellists, was asked to assess odour and flavour of skatole and androstenone, texture and sweet flavour. Results: Significant differences (p<0.05) were found between samples concerning skatole and androstenone odour and flavour, and texture compared to control samples. Conclusions: As expected, the boar taint was stronger in samples where no addition of inulin and no improved conditions were applied. It can be concluded that the inulin addition into pig feed have positive effects when conjugated with better housing conditions.
publishDate 2018
dc.date.none.fl_str_mv 2018-10-26T14:18:42Z
2018
2018-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.19/5263
url http://hdl.handle.net/10400.19/5263
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Pinto, R. P., Reis, N. N., Barbosa, C. & Vaz-Velho, M. (2018). Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions. Millenium, 2(7), 59-65. DOI: https://doi.org/10.29352/mill0207.05.00196
10.29352/mill0207.05.00196
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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