Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , |
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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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 |
format |
article |
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 |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799130906370244608 |