Wauters Jella, Verplanken Kaat, Vercruysse Vicky, Ampe Bart, Aluwé Marijke, Vanhaecke Lynn
Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
Institute of Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, B-9090 Melle, Belgium.
Food Chem. 2017 Dec 15;237:516-524. doi: 10.1016/j.foodchem.2017.05.128. Epub 2017 May 25.
Rearing entire male pigs, one of the alternatives for surgical castration, entails the possible occurrence of boar taint. This study aimed at the investigation of the acceptability of meat from entire male pigs in 8 different meat products (cutlets, bacon, blade loin, tenderloin, dry fermented sausage, cooked ham, dry-cured ham and minced meat) by trained assessors. Generally, the sensory evaluation of meat samples was affected the most in the androstenone (AEON) group, indicating that AEON is the most offensive boar taint compound for sensitive assessors. Differences between the meat products showed the highest potential for processing tainted meat in cold meat products, which was most likely due to the serving temperature on the one hand and production-related influences on the other. However, more insights regarding reducing and masking effects of production-related factors on boar taint are necessary.
饲养未阉割公猪作为手术阉割的替代方法之一，可能会出现公猪异味。本研究旨在调查经过培训的评估人员对8种不同肉类产品（肉排、培根、猪肩肉、里脊肉、干发酵香肠、熟火腿、干腌火腿和碎肉）中未阉割公猪的肉的可接受性。一般来说，雄烯酮（AEON）组的肉样感官评价受影响最大，这表明对于敏感的评估人员来说，AEON是最具攻击性的公猪异味化合物。肉类产品之间的差异表明，冷肉制品加工受污染肉的潜力最大，这一方面很可能是由于食用温度，另一方面是由于生产相关的影响。然而，有必要对生产相关因素对公猪异味的减少和掩盖作用进行更多的研究。
