title: Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat.
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.
authors.affiliation: Department of Animal Sciences, Meat Science Group, University of Göttingen, D-37075 Göttingen, Germany. Electronic address: lisa.meier-dinkel@agr.uni-goettingen.de.
authors.forename: Lisa
authors.initials: L
authors.lastname: Meier-Dinkel
authors.affiliation: Department of Animal Sciences, Biometrics & Bioinformatics Group, University of Göttingen, D-37075 Göttingen, Germany. Electronic address: jan.gertheiss@agr.uni-goettingen.de.
authors.forename: Jan
authors.initials: J
authors.lastname: Gertheiss
authors.affiliation: Department of Food and Nutrition Sciences, Anhalt University of Applied Sciences, D-06406 Bernburg, Germany. Electronic address: w.schnaeckel@loel.hs-anhalt.de.
authors.forename: Wolfram
authors.initials: W
authors.lastname: Schnäckel
authors.affiliation: Department 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.
authors.forename: Daniel
authors.initials: D
authors.lastname: Mörlein
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000738:Androsterone / Q000032:analysis; D000818:Animals; D003258:Consumer Behavior; D005260:Female; D005285:Fermentation; D005504:Food Analysis; D005506:Food Contamination; D005511:Food Handling; D005858:Germany; D006801:Humans; D016015:Logistic Models; D008297:Male; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D012862:Skatole / Q000032:analysis; D013552:Swine; D013649:Taste; D055815:Young Adult
chemical_list: D012862:Skatole; D000738:Androsterone
keywords: Androstenone; Animal welfare; Blending; Boar meat; Off-flavour; Piglet castration; Processing; Quality; Sensory evaluation; Skatole