Meinert Lene, Lund Birgitte, Bejerholm Camilla, Aaslyng Margit Dall
Danish Meat Research Institute, DMRI, Meat Technology, Gregersensvej 9, 2630 Taastrup, Denmark.
Danish Meat Research Institute, DMRI, Meat Technology, Gregersensvej 9, 2630 Taastrup, Denmark.
Meat Sci. 2017 May;127:51-56. doi: 10.1016/j.meatsci.2017.01.010. Epub 2017 Jan 19.
Reliable sorting and optimised use of boar-tainted pig carcasses are dependent on knowledge of the distribution of skatole and androstenone and the corresponding sensory characteristics. In this study, skatole and androstenone were measured in the neck fat and in six different meat cuts from 14 entire male pigs. There was a strong correlation between the content of skatole in the neck fat and in the meat cuts, though the concentration of skatole in the meat cuts was much lower than in the neck fat. Furthermore, clear correlations were found between the intensity of boar taint flavours and the concentration of skatole in both the neck fat and the meat. The concentration of androstenone was below the limit of quantification (LOQ) in a large number of meat cuts, and a correlation could therefore not be established. Despite low concentrations of skatole and/or androstenone in the meat cuts, distinct boar taint flavours were detected in the cooked lean meat.
对公猪异味猪胴体进行可靠的分类和优化利用，取决于对粪臭素和雄烯酮分布情况以及相应感官特征的了解。在本研究中，对14头成年公猪的颈部脂肪和六种不同部位的肉进行了粪臭素和雄烯酮含量测定。颈部脂肪和各部位肉中粪臭素含量之间存在很强的相关性，不过各部位肉中粪臭素的浓度远低于颈部脂肪中的浓度。此外，还发现公猪异味的强度与颈部脂肪和肉中粪臭素的浓度之间存在明显的相关性。大量部位的肉中雄烯酮浓度低于定量限（LOQ），因此无法建立相关性。尽管各部位肉中粪臭素和/或雄烯酮浓度较低，但在煮熟的瘦肉中仍检测到明显的公猪异味。
