scholarly journals Sensory quality of meat from crossbred boars in relation to their age and slaughter weight

2018 ◽  
Vol 36 (No. 5) ◽  
pp. 415-419
Author(s):  
Lenka Kouřimská ◽  
Jaroslav Čítek ◽  
Kateřina Zadinová ◽  
Monika Okrouhlá ◽  
Zdeňka Panovská ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Subcutaneous Fat ◽  
Boar Taint ◽  
Pork Meat ◽  
Slaughter Weight ◽  
Sensory Evaluations ◽  
Meat Samples ◽  
Effect Of Age ◽  
Entire Male

The aim of this study was to evaluate the effect of age of boars and their slaughter weights on the pleasantness and intensity of pork meat taste and odour. A total of 652 sensory evaluations of meat samples from sixteen crossbred entire male pigs aged 121 to 136 days with slaughter weight of 80–120 kg were performed by sensory profiling method. The age was a greater factor influencing the level of boar taint than the slaughter weight of animals. There were significant differences in the intensity of boar odour between categories of young animals (121 days) and old animals (135–136 days) (P = 0.0473) and between categories of adult animals (128 days) and old animals (P = 0.0194). Among the evaluated descriptors stronger correlations were calculated between olfactometric than between taste descriptors. Significant correlations were found between androstenone levels in subcutaneous fat and the results of sensory evaluation of muscle samples from the oldest animals aged 135–136 days.

Review: Production and consumption of pork meat with different levels of boar taint / Revisión: Producción y consumo de carne de cerdo con diferentes niveles de olor sexual

1999 ◽  
Vol 5 (5) ◽  
pp. 367-375 ◽  
Author(s):  
M. Font i Furnols ◽  
M.A. Oliver
Keyword(s):  
The Netherlands ◽  
Consumer Response ◽  
Boar Taint ◽  
Carcass Quality ◽  
Pork Meat ◽  
Production And Consumption ◽  
Main Technique ◽  
Different Levels ◽  
Entire Male

Boar taint or sexual odor is a sensorial defect (a disagreeable smell) that occurs in some meat from entire male pigs. The main compounds responsible are androstenone and skatole stored in the fat of the animal. The main technique for reducing the androstenone level in the meat is by castration, either surgically or by immunocastration. Recent studies in the field of immunocastration appear to provide a solution to the androstenone problem by reducing the levels of this substance while taking advantage of the yield and carcass quality of entire male pigs. The quantity of skatole is mainly affected by the diet and handling of the pigs. The consumer decides whether to accept or reject the meat from male pigs according to the presence or absence of boar taint. However, variations in the consumer response depending on country, preparation and type of product consumed, as well as the individual's sensitivity to sexual odor, can be observed by looking at different works. According to some of these studies, UK, Irish, Canadian and US consumers will more readily accept meat from entire male pigs than consumers from France, Sweden, the Netherlands and Spain.

scholarly journals TECHNOLOGICAL AND SENSORY QUALITY OF DEFECTIVE PORK MEAT

2012 ◽  
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Kinga Boruszewska ◽  
Magdalena Borejko ◽  
Wojciech Podsiadły
Keyword(s):  
Sensory Quality ◽  
Pork Meat

scholarly journals Effect of age at slaughter on carcass characteristics and carcass composition in lambs of mountain Greek breeds

2011 ◽  
Vol 51 (No. 7) ◽  
pp. 311-317 ◽  
Author(s):  
B. Skapetas ◽  
E. Sinapis ◽  
J. Hatziminaouglou ◽  
A. Karalazos ◽  
J. Katanos
Keyword(s):  
Subcutaneous Fat ◽  
Age Groups ◽  
Carcass Characteristics ◽  
Carcass Composition ◽  
Age Group ◽  
Negative Effects ◽  
Slaughter Age ◽  
Total Fat ◽  
Effect Of Age

Forty male lambs of the mountain Greek breed were used to evaluate the effect of age at slaughter on carcass characteristics and composition. The slaughter of lambs was carried out at the age of 30, 45, 60, 75 and 90 days. The slaughter procedure, carcass dissection and carcass composition were realized according to the standard method of CIHEAM-AGRIMED programme. The results of this work showed that the lambs of different age groups did not differ in dressing percentage significantly. The proportion of muscles showed a tendency of increase with the increasing slaughter age but the differences were not significant. The proportion of total fat in carcass increased with the increasing slaughter age from 20.84 to 23.59% for the age group of 30 and 90 days, respectively (P < 0.05). On the contrary, as the age at slaughter increased, the proportion of bones decreased (P < 0.05). Subcutaneous, intermuscular, perinephric and pelvic fats increased with the slaughter age, but only the subcutaneous fat was influenced significantly (P < 0.05). Among the different commercial cuts proportions of long leg, first 5 ribs and shoulder decreased, while those of last 8 ribs-loin and breast-flank increased (P < 0.05). The overall results suggest that the slaughter age of lambs of the mountain Greek breed should be increased from the present ~45 days to more advanced age of 75 or 90 days in order to improve the farmers’ profits without serious negative effects on the quality of carcasses or meat of lambs.    

A comparison of slaughter performance and meat quality of pigs immunised with a gonadotrophin-releasing factor vaccine against boar taint with physically castrated pigs

2012 ◽  
Vol 52 (10) ◽  
pp. 911 ◽  
Author(s):  
Y. L. Yuan ◽  
J. L. Li ◽  
W. H. Zhang ◽  
C. Li ◽  
F. Gao ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Meat Quality ◽  
Subcutaneous Fat ◽  
Boar Taint ◽  
Inosine Monophosphate ◽  
Slaughter Performance

The objective of this study was to evaluate the effect of vaccination against gonadotropin-releasing factor (GnRF) on carcass characteristics and meat quality and back fat quality. In total, 400 healthy male pigs were randomly assigned into two treatment groups: physically castrated males (CM) and vaccinated males (IM). CM pigs were physically castrated within 3 days of age. IM pigs received the GnRF vaccine twice, at 14 and 21 weeks of age. At the end of the experiment, 20 pigs of each treatment were weighed individually and slaughtered at 25 weeks of age. The longissimus muscle was collected to evaluate the meat quality including pH, drip loss, shear force, cooking loss, intramuscular fat, fatty acid composition and inosine monophosphate. Subcutaneous fat was sampled to evaluate fatty acid composition. IM pigs had a lower dressing percentage and were leaner (P < 0.01). The inosine monophosphate content was higher in pork from IM pigs than from CM pigs (P < 0.05). IM pigs had a higher content of polyunsaturated fatty acids in longissimus muscles than CM pigs (P < 0.01), mostly because of the higher linoleic acid content (P < 0.01). IM pigs had higher levels of unsaturated fatty acids in subcutaneous fat than CM pigs (P < 0.01), mostly because of the higher linoleic acid and linolenic acid (P < 0.01) and the lower myristic acid content (P < 0.01). There were no adverse effects of the GnRF vaccine on slaughter performance and meat quality of pigs. These results suggest that GnRF vaccine administered to pigs increases the inosine monophosphate content in longissimus muscles and the content of polyunsaturated fatty acids in longissimus muscles and back fat. Consequently, vaccination with Improvac for boar taint control will provide a good alternative to physical castration of male pigs.

The Application of PE/Thermochromic Composite Film to Sliced Fresh Pork Tenderloin

2014 ◽  
Vol 513-517 ◽  
pp. 37-40
Author(s):  
Heng Guang Zhang ◽  
Fu Xin Yang ◽  
Ye Lu
Keyword(s):  
Composite Film ◽  
Composite Films ◽  
Functional Materials ◽  
Color Difference ◽  
Low Density Polyethylene ◽  
Pork Meat ◽  
Membrane Performance ◽  
Significant Difference ◽  
Meat Samples

PE/thermochromic composite membrane is a kind of new functional materials which is composited by PE and thermochromic membrane.PE/thermochromic composite films retain the thermochromic membrane performance of changing the color by absorbing the heat. The composite film cannot be dissolved by water because of the structure which PE film is attached to the both sides of thermochromic film.The effect of the composite film and Nylon/low density polyethylene (LDPE) film on quality of fresh pork meat stored were investigated respectively. The treated meat samples were analyzed periodically for color difference. The results indicate that preservation effect of both films has no significant difference when the fresh pork are stored at 3-5°C, but PE/thermochromic composite films has better preservation effect at 30°C in compared to the Nylon/ LDPE. filmsfilms

scholarly journals The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 2134
Author(s):  
Anna Szuba-Trznadel ◽  
Małgorzata Korzeniowska ◽  
Tomasz Hikawczuk ◽  
Bogusław Fuchs
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Meat Quality ◽  
Thermal Processing ◽  
Pork Meat ◽  
Group I ◽  
Before And After ◽  
Meat Samples ◽  
Fattening Pigs

Feed determines the quality of pork meat, in which the composition of the fatty acid (FA) profile is one of the easiest to modify by the application of selected feed components. Barley grains are considered to have an impact on meat quality, including pork; however, there are still limited data on the use of hybrid barley in fattening pigs’ nutrition in relation to meat quality. The aim of this study was to determine the relation between meat quality, i.e., its oxidative stability, especially the FA profile, and fattening pigs’ diets with hybrid barley and/or wheat. In group I, hybrid barley (HB) composed 80% of the feed; in group II, a mixture of (40% each) wheat and barley was used; and in group III, wheat (W) composed 80% of the feed. Meat samples were taken from twelve randomly selected carcasses chosen from each group. The meat analyses covered the physicochemical and sensory traits. The results showed that the pork meat of fattening pigs fed fodder with 80% HB had decreased palmitic acid concentrations and increased oleic acid concentrations. The meat of these pigs was characterised by the best marbling, which was closely related to its juiciness after thermal processing and determined its final culinary quality. Moreover, the meat from these pigs exhibited a reddish colour, before and after thermal processing. In summary, the application of hybrid barley into pig nutrition improved the quality of the culinary meat.

scholarly journals Body size, carcass and meat quality of three commercial beef categories of ‘Serrana de Teruel’ breed

2016 ◽  
Vol 14 (3) ◽  
pp. e0604 ◽  
Author(s):  
Guillermo Ripoll ◽  
Pere Albertí ◽  
Javier Alvarez-Rodríguez ◽  
Isabel Blasco ◽  
Albina Sanz
Keyword(s):  
Body Size ◽  
Meat Quality ◽  
Maximum Stress ◽  
Subcutaneous Fat ◽  
The Other ◽  
Carcass Weight ◽  
Slaughter Weight ◽  
Fat Thickness

The aim of this study was to analyse three commercial beef categories of the ‘Serrana de Teruel breed’ to define the appropriate commercial option. Twenty ‘Serrana de Teruel’ male calves at 9 months were assigned to the commercial beef categories (young bulls, bulls and steers), slaughtered at 12, 22 and 22 months of age, respectively. The in vivo ultrasound backfat thickness was greater than the dorsal fat thickness, and the young bulls and steers had a similar fat thickness, that was greater than the bulls in both areas. The slaughter weight and cold carcass weight were significantly different between the commercial categories. However, the differences were not sufficient to modify the dressing percentage, carcass conformation and fatness degree between the young bulls and bulls. The maximum stress of the muscle at 7 d of ageing was lower in the steers than in the young bulls and bulls. In general, the lightness of the meat in the bulls was lower than that in the young bulls and steers. The subcutaneous fat of the bull carcasses had a vivid colour and stored more carotenoids than that of the young bulls and steers. Hence, bulls produced heavier and better conformed carcasses with more edible meat and less fat than the other categories. However, steers are recommended to produce large carcasses with more trim and cover fat than the other categories. Finally, it seems that bulls are the most suitable commercial category to ‘Serrana de Teruel’ breed.

Carcass and meat quality of Talaverana breed sucking lambs in relation to gender and slaughter weight

2000 ◽  
Vol 70 (2) ◽  
pp. 253-263 ◽  
Author(s):  
S. Velasco ◽  
S. Lauzurica ◽  
V. Cañeque ◽  
C. Pérez ◽  
F. Huidobro ◽  
...  
Keyword(s):  
Subcutaneous Fat ◽  
Live Weight ◽  
Fat Tissue ◽  
Tissue Water ◽  
Slaughter Weight ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Water Holding ◽  
Subcutaneous Fat Tissue

AbstractForty-five Talaverana breed sucking lambs of both sexes were slaughtered at 10 and 12 kg live weight in order to study the effect of gender and slaughter weight on carcass, meat and fat traits. Carcass dressing proportions and fatness (by various measures) were higher in females and heavier lambs, which also showed better conformation. Lightness (L*) of the carcass fat was higher in males and heavier lambs. Females and heavier lambs also displayed a greater proportion of fat on dissection, primarily due to a higher percentage of subcutaneous fat tissue. Water-holding capacity was greater in males and in lower-weight lambs. Males presented higher total collagen and lower soluble collagen values than females. In general, a high percentage of short-chain (C12:0 and C14:0) fatty acids, as well as of palmitic acid (C16:0), was observed in the intramuscular fat of the longissimus dorsi muscle, corresponding with an exclusively milk diet.

scholarly journals Effect of Fermented Cereals, Probiotics, and Phytase on the Sensory Quality of Poultry Meat

2018 ◽  
Vol 49 (3) ◽  
pp. 225-235 ◽  
Author(s):  
S. Yasar ◽  
E. Boselli ◽  
F. Rossetti ◽  
M.S. Gok
Keyword(s):  
Broiler Chickens ◽  
Sensory Quality ◽  
Control Diet ◽  
Coturnix Japonica ◽  
Poultry Meat ◽  
Broiler Meat ◽  
Japanese Quails ◽  
Fermented Grains ◽  
Meat Samples

Abstract The sensory properties of poultry meat obtained from meat-type broiler chickens fed with fermented cereals and two different fermented supplements, and Japanese quails (Coturnix japonica) fed diets including fermented cereals (wheat, barley or oats), three probiotics (from E. faecium, B. subtilis, S. cerevisiae) and two different phytase preparations were evaluated. Fermented grains (particularly wheat and barley) decreased the sensory quality of meat. The use of three probiotic products and phytase did not negatively influence the sensory quality of the quail meats. The diets containing S. cerevisiae (probiotic) produced a highly appreciated meat. The less preferred meat samples were obtained from the quails fed diets containing fermented wheat, fermented barley, and E. faecium, due to the off-flavour and odour as well as tanginess. The supplementation of naturally or yeast-fermented liquid whey and lemon pomace was very effective to overcome the bad sensory quality (fish and metallic off-flavour and taste) of the broiler meat obtained by administering the control diet (rich in vegetable oil and fermented wheat).

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