Zadinová Kateřina, Sochor Adam, Čítek Jaroslav, Okrouhlá Monika, Pokorná Kamila, Šprysl Michal, Bahelka Ivan, Stupka Roman
Department of Animal Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
Animals (Basel). 2024 May 23;14(11):1544. doi: 10.3390/ani14111544.
With increasing efforts to ban surgical castration, it is important to find ways to mask the level of boar taint in meat. The aim of this study was to test the possibility of masking boar taint or skatole levels by adding dried or and to evaluate consumer sensory preferences towards the skatole concentration in different carcass parts (; ; neck chop and subcutaneous fat) and the masking strategy (addition of or ). In the first experiment, the effect of the masking strategy was evaluated at three different skatole concentrations (0.069, 0.269 and 0.463 µg/g). The results showed that the samples with low and medium skatole levels were significantly different between the control group and the groups treated with or . In both cases, the addition of and had a positive effect on the parameters of abnormal odour and pleasantness of odour ( < 0.05). According to the results of the second experiment, meat samples from leaner parts, such as the neck chop and , not treated with and for masking, were significantly ( < 0.05) worse in terms of the occurrence of boar taint or abnormal odour than the masked samples. No significant differences were found between the two masking methods.
随着禁止手术去势的力度不断加大，找到掩盖猪肉中公猪膻味水平的方法至关重要。本研究的目的是测试通过添加干燥的[具体物质未给出]来掩盖公猪膻味或粪臭素水平的可能性，并评估消费者对不同胴体部位（[具体部位未给出]、颈肉排和皮下脂肪）中粪臭素浓度以及掩盖策略（添加[具体物质未给出]或[具体物质未给出]）的感官偏好。在第一个实验中，在三种不同的粪臭素浓度（0.069、0.269和0.463微克/克）下评估了掩盖策略的效果。结果表明，粪臭素水平低和中等的样品在对照组与用[具体物质未给出]或[具体物质未给出]处理的组之间存在显著差异。在这两种情况下，添加[具体物质未给出]和[具体物质未给出]对异常气味和气味愉悦度参数都有积极影响（P<0.05）。根据第二个实验的结果，来自较瘦部位（如颈肉排[具体内容未给出]）且未用[具体物质未给出]和[具体物质未给出]进行掩盖处理的肉样，在公猪膻味或异常气味的出现方面显著（P<0.05）比经过掩盖处理的样品更差。两种掩盖方法之间未发现显著差异。
