title: Sensory characteristics of meat and meat products from entire male pigs.
abstract: The surgical castration of male piglets has traditionally been practised to prevent the development of boar taint in pork meat, but European rules aim to end this practice on a voluntary basis. This study represents a sensory characterization of the meat and meat products from entire male pigs. Three levels of androstenone concentration in fat were compared: low, 0-0.3mgkg-1; medium, 0.4-0.9μgkg-1and high, 1-2.75μgkg-1. The use of meat from entire males in meat products lowered the perception of boar taint compared with fresh meat but was insufficient to totally mask it. Androstenone levels seem to influence the intramuscular fat content and hence, on texture. The perception of boar taint in meat products depends on androstenone concentration as well as on the characteristics of the product. It is necessary to develop additional strategies to totally mask androstenone perception in meat and meat products.
authors.affiliation: Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo 30071, Murcia, Spain. Electronic address: mgarrido@um.es.
authors.forename: M
authors.initials: M
authors.lastname: Dolores 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: M
authors.initials: M
authors.lastname: Belén Linares
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
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: 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: Beatriz
authors.initials: B
authors.lastname: Martínez
mesh_terms: D000328:Adult; D000736:Androstenes / Q000032:analysis; D000818:Animals; D005260:Female; D006801:Humans; D008055:Lipids / Q000032:analysis; D008297:Male; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D018482:Muscle, Skeletal / Q000737:chemistry; D009812:Odorants / Q000032:analysis; D000069466:Red Meat / Q000032:analysis*; D013552:Swine; D013649:Taste
chemical_list: D000736:Androstenes; D008055:Lipids; C000214:androst-16-en-3-one
keywords: Androstenone; Boar taint; Meat; Sausage; Sensory