title: Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat.
abstract: This study investigated the effect of marinades in improving the eating quality in ready-to-eat boar meat. Neck chops with fat content below 18.9%, skatole ⩽1.1ppm (range 0.03-1.1) and androstenone ⩽5.6ppm (range 0.01-5.6) were used. In a screening experiment different marinades were tested for their ability to mask boar taint (defined as manure and urine odour and flavour). Liquid smoke and oregano extracts appeared to have the best potential for masking, and were studied in detail. Results from the study indicated that marinated chops with skatole content of approximately 0.4ppm appeared similar to castrates in boar taint. Chops with skatole contents above 0.7ppm remained unmasked despite the use of strongly flavoured marinades. Unmarinated chops served at 60°C were more tainted than those served at 15°C, but scored lower for boar taint when reheated, although the concentrations of androstenone and skatole remained the same. The fat content of the chops was not well correlated to the perception of boar taint. The attributes manure and urine were correlated with the level of skatole, but urine attribute was not a good indicator of the androstenone level.
authors: Norwegian Meat Research Centre, Lørenveien 38, P.O. Box 396, Økern, N-0513 Oslo, Norway; Institute of Chemistry, Biotechnology and Food Science, University of Life Science, P.O. box 5036, N-1432 Ås, Norway.
authors: K
authors: K
authors: Lunde
authors: B
authors: B
authors: Egelandsdal
authors: J
authors: J
authors: Choinski
authors: M
authors: M
authors: Mielnik
authors: A
authors: A
authors: Flåtten
authors: E
authors: E
authors: Kubberød