Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan, 133, B-9820 Merelbeke, Belgium.
Research Group for Technology and Quality of Animal Products, Department M(2)S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, Gebroeders De Smetstraat, 1, B-9000 Ghent, Belgium.
Food Chem. 2020 Nov 15;330:126897. doi: 10.1016/j.foodchem.2020.126897. Epub 2020 Jun 19.
Because of the need to abolish the castration of piglets without anaesthesia/analgesia, the pig industry is searching for a mode of action for the valorisation of meat with boar taint, an off-odour in entire male pigs. Carcasses with boar taint were selected by means of sensory and chemical analysis, after which patties with different levels of tainted boar meat were produced, as well as cooked ham and Frankfurter sausages using different smoke condensates and cooking temperatures. For these products orthonasal and retronasal boar taint odour were assessed by a trained expert panel. The results offer guidance regarding dilution of tainted meat (with <400 µg/kg androstenone if skatole is low or <200 µg/kg androstenone in concurrence with ≥37 µg/kg skatole) and the potential application of smoke condensates (e.g., Rudinsmoke C for sausages and Smokez LFBN for ham) as promising boar taint masking strategies.
由于需要废除未经麻醉/镇痛的仔猪去势，养猪业正在寻找一种方法来改善公猪异味的肉质，公猪异味是指所有公猪的异味。通过感官和化学分析选择有公猪异味的胴体，然后制作不同程度的带有公猪肉的肉饼，以及使用不同的烟熏液和烹饪温度制作熟火腿和法兰克福香肠。对于这些产品，通过训练有素的专家小组评估了鼻前和鼻后公猪异味。结果为稀释有异味的肉（如果粪臭素低，则<400μg/kg 雄甾酮；如果粪臭素低，并且与≥37μg/kg 粪臭素一起存在，则<200μg/kg 雄甾酮）和烟熏液的潜在应用（例如，用于香肠的 Rudinsmoke C 和用于火腿的 Smokez LFBN）提供了指导，这是很有前途的公猪异味掩盖策略。
