Borrisser-Pairó F, Panella-Riera N, Zammerini D, Olivares A, Garrido M D, Martínez B, Gil M, García-Regueiro J A, Oliver M A
IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
Meat Sci. 2016 Jan;111:177-82. doi: 10.1016/j.meatsci.2015.10.001. Epub 2015 Oct 9.
The presence of boar taint can affect the sensory quality of pork because the "off" odours and flavours can be detected by consumers. The aim of this study was to determine the prevalence of boar taint in pig carcasses from 30 Spanish farms located in different regions of the country. Hot carcass weight and subcutaneous fat thickness means were 79.4±8.19 kg and 18.4±5.09 mm, respectively. Subcutaneous fat samples were classified into different levels according to androstenone and skatole concentrations in adipose tissue measured using GC-MS and HPLC. Androstenone results were: 87.4% of the carcasses below 0.50 μg/g, 7.1% from 0.50 to 1.00 μg/g (medium level), and 5.5% ≥1.00 μg/g (high level). Skatole results were: 88.9% of the carcasses below 0.10 μg/g, 4.5% from 0.10 to 0.20 μg/g (medium level), and 6.6% ≥0.20 μg/g (high level). Given these results, a future online method to classify carcasses according to boar taint is strongly recommended.
公猪异味的存在会影响猪肉的感官品质，因为消费者能够察觉到这些“不良”气味和风味。本研究的目的是确定来自西班牙不同地区30个农场的猪胴体中公猪异味的发生率。热胴体重和皮下脂肪厚度的平均值分别为79.4±8.19千克和18.4±5.09毫米。根据使用气相色谱 - 质谱联用仪（GC - MS）和高效液相色谱法（HPLC）测定的脂肪组织中雄烯酮和粪臭素的浓度，将皮下脂肪样本分为不同水平。雄烯酮的结果为：87.4%的胴体低于0.50微克/克，7.1%在0.50至1.00微克/克之间（中等水平），5.5%≥1.00微克/克（高水平）。粪臭素的结果为：88.9%的胴体低于0.10微克/克，4.5%在0.10至0.20微克/克之间（中等水平），6.6%≥0.20微克/克（高水平）。基于这些结果，强烈建议未来采用一种在线方法根据公猪异味对胴体进行分类。
