التفاصيل البيبلوغرافية
| العنوان: |
The Effect of the Boar Taint Masking Strategy (Adding Dried Origanum vulgare or Allium sativum) on Sensory Characteristics. |
| المؤلفون: |
Zadinová, Kateřina, Sochor, Adam, Čítek, Jaroslav, Okrouhlá, Monika, Pokorná, Kamila, Šprysl, Michal, Bahelka, Ivan, Stupka, Roman |
| المصدر: |
Animals (2076-2615); Jun2024, Vol. 14 Issue 11, p1544, 13p |
| مصطلحات موضوعية: |
OREGANO, GARLIC, BOARS, AUDITORY masking, CONSUMER preferences, ERECTOR spinae muscles, CASTRATION |
| مستخلص: |
Simple Summary: The aim of this study was to test the possibility of masking boar taint or skatole levels by adding dried Origanum vulgare or Allium sativum in two experiments and to evaluate the sensory preferences towards the skatole concentration in different carcass parts (longissimus lumborum; semimembranosus; neck chop and subcutaneous fat). The results of the first experiment showed that the percentages of samples with low (0.069 µg/g) and medium (0.269 µg/g) concentrations of skatole differed significantly between the control group and the groups treated with Origanum vulgare or Allium sativum. According to the results of the second experiment, meat samples from leaner parts, such as the semimembranosus, longissimus lumborum, and neck chop not treated with Allium sativum and Origanum vulgare for masking, were significantly worse in terms of the occurrence of boar taint or abnormal odour. No significant differences were found between the two masking methods. 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 Origanum vulgare or Allium sativum and to evaluate consumer sensory preferences towards the skatole concentration in different carcass parts (longissimus lumborum; semimembranosus; neck chop and subcutaneous fat) and the masking strategy (addition of Allium sativum or Origanum vulgare). 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 Origanum vulgare or Allium sativum. In both cases, the addition of Allium sativum and Origanum vulgare had a positive effect on the parameters of abnormal odour and pleasantness of odour (p < 0.05). According to the results of the second experiment, meat samples from leaner parts, such as the neck chop semimembranosus and longissimus lumborum, not treated with Allium sativum and Origanum vulgare for masking, were significantly (p < 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. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
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