title: A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training.
abstract: This study represents a proposal for training sensory panels in androstenone (AND) perception in meat and meat products. The procedure consists of four main parts: (1) selection and training of a sensory panel (11 panelists) using standards with Vaseline oil media as carriers of AND and skatole (SKA); (2) developing a training method AND detection in meat; (3) dry cured meat product and (4) cooked meat product. All candidates were able to distinguish between AND, SKA and AND+SKA in Vaseline oil, order AND solutions with different concentrations and classify them in the three categories: low, medium and high. The panel was able to differentiate the meat in the three categories, but only the high level in meat products. Due to the individual features in AND perception, specific training for each type of product is required.
authors.affiliation: Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain. Electronic address: mgarrido@um.es.
authors.forename: Mª Dolores
authors.initials: MD
authors.lastname: Garrido
authors.affiliation: Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
authors.forename: Macarena
authors.initials: M
authors.lastname: Egea
authors.affiliation: Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
authors.forename: Mª Belén
authors.initials: MB
authors.lastname: Linares
authors.affiliation: Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Junta de Castilla y León, Guijuelo 37770, Spain.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Martínez
authors.affiliation: Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Junta de Castilla y León, Guijuelo 37770, Spain.
authors.forename: Ceferina
authors.initials: C
authors.lastname: Viera
authors.affiliation: Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Junta de Castilla y León, Guijuelo 37770, Spain.
authors.forename: Begoña
authors.initials: B
authors.lastname: Rubio
authors.affiliation: IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: Francesc
authors.initials: F
authors.lastname: Borrisser-Pairó
mesh_terms: D000328:Adult; D000736:Androstenes / Q000032:analysis*; D000818:Animals; D003296:Cooking; D005260:Female; D005513:Food Inspection / Q000379:methods; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D008899:Mineral Oil; D009812:Odorants; D012862:Skatole / Q000032:analysis; D034421:Sus scrofa
chemical_list: D000736:Androstenes; C000214:androst-16-en-3-one; D008899:Mineral Oil; D012862:Skatole
keywords: Androstenone; Boar taint; Meat; Meat products; Sensory; Training