Macarena Egea

Crude glycerine inclusion in Limousin bull diets: animal performance, carcass characteristics and meat quality.

Three hundred and six Limousin young bulls (7±1months of age, initial body weight 273±43kg) were used to evaluate the effect of crude glycerine supplementation on animal performance, carcass characteristics and meat quality. Animals were assigned to three different diets: Control (0% of crude glycerine), G2 and G4 (2 and 4% of crude glycerine, respectively). The diets were administrated ad libitum for 240days (final body weight 644±24kg). Average daily weight gain, average daily feed intake, the gain:feed ratio, ultrasound measures in vivo, carcass characteristics, pH, water holding capacity, drip losses, and cooking losses were not affected (P>0.05) by diets. Diet decreased C16:0 (P<0.01) and C16:1 (P<0.05) contents in meat. The G4 meat showed lower C12:0, C14:0, C17:0, C18:0, C18:1, C18:2, C18:3, c9,t11-c18:2, C20:0 and C20:4 levels (P<0.05) than control. Glycerine increased desirable fatty acid percentages (P<0.05) in intramuscular fat.

Evaluation of different strategies to mask boar taint in cooked sausage

The use of smoking and/or spices was evaluated for their ability to mask boar taint in frankfurters manufactured from entire pigs with high levels of androstenone. Five frankfurter types were considered: control, smoked, flavouring+smoked, spicy and spicy+smoked. A trained panel in androstenone perception carried out a sensory profile on the different sausages. The highest scores for androstenone perception (odour, flavour and aftertaste) were found in frankfurters that included no masking strategy which indicated the effectiveness of the evaluated strategies. Regarding masking strategies, the contribution of spices and smoking to sensory perception of frankfurters was detected by the panellists. Smoking was the best strategy to mask androstenone odour, while the use of spices masked androstenone odour to a greater extent than androstenone flavour. Only the combined use of spices and smoking was able to eliminate the perception of androstenone. The application of this strategy in frankfurters could be an alternative in the commercialization of entire pigs.

TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products

The aim was to study the effect of the incubation method and TBA reagent (concentration/solvent) on yellow pigment interference in meat products. Distillates from red sausage, sucrose, malondialdehyde and a mixture of sucrose-malondialdehyde were reacted with four different TBA solutions at five different temperature/time relations. Two TBA solutions were prepared at 20mM using 90% glacial acetic acid or 3.86% perchloric acid. In addition, an 80mM TBA solution was prepared using distilled water adjusted to pH4 and another using 0.8% TBA in distilled water. The temperature/time relations were: (1) 35min in a boiling water bath; (2) 70°C/30min; (3) 40°C/90min; (4) room temperature (r.t.) (24°C) in dark conditions for 20h; and (5) 60min in a boiling water bath. The results showed that aqueous or diluted acid solutions of TBA reagent and the application of 100°C for less than 1h provided the best conditions to minimize the presence of yellow pigments and maximize pink pigment formation in meat products.

Feeding Iberian × Duroc cross pigs with crude glycerine: Effects of diet and gender on carcass and meat quality

Ninety (45 castrated males and 45 gilts) Iberian × Duroc pigs were used in this study. During the finishing period (95-160 kg body weight, 74 days) animals received conventional feed (control G0) or the same feed plus 5% (G5) or 10% (G10) of crude glycerine to partially replace wheat. In general, neither the diet nor gender affected ultrasound, carcass or meat quality parameters. The G10 had lower values of cooking loss and a* than the G5 and G0 groups. The fatty acids, C10:0, C12:0 and C18:3, in intramuscular fat were lower in both glycerine groups. Polyunsaturated fatty acids and 18:2 decreased and C20:0 increased at the subcutaneous fat of G10 animals. Castrated males produced carcasses with higher backfat thickness and fat content. Castrated males had a higher SFA content in subcutaneous fat than females (P<0.001). In conclusion, up to 10% crude glycerine could be used in the Iberian × Duroc diet.

A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training

This study represents a proposal for training sensory panels in androstenone (AND) perception in meat and meat products. The procedure consists of four main parts: (1) selection and training of a sensory panel (11 panelists) using standards with Vaseline oil media as carriers of AND and skatole (SKA); (2) developing a training method AND detection in meat; (3) dry cured meat product and (4) cooked meat product. All candidates were able to distinguish between AND, SKA and AND+SKA in Vaseline oil, order AND solutions with different concentrations and classify them in the three categories: low, medium and high. The panel was able to differentiate the meat in the three categories, but only the high level in meat products. Due to the individual features in AND perception, specific training for each type of product is required.

Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint

Boar taint is an unpleasant odour and flavour present in some entire male pigs that is due to the presence of androstenone and skatole. The aim of the study was to assess the sensitivity of 150 consumers to androstenone and to compare the acceptability and liking of meat from castrated and entire pigs, cooked with different cooking methods. Meat samples consisted of loins from castrated (CM) and entire male pigs (EM) with high levels of androstenone cooked by two cooking methods: sous-vide and fried/breaded with garlic and parsley. Consumers evaluated smell and flavour acceptability, and overall liking of CM and EM for each cooking method. The results of the study showed that dislike of androstenone odour increased significantly with sensitivity. The results of acceptability and overall liking were similar in CM and EM for both cooking methods. Therefore, the two cooking methods used in the study may be useful to mask boar taint.

Reduction of androstenone perception in pan-fried boar meat by different masking strategies

BACKGROUND Consumers highly sensitive to androstenone María (AND) will probably reject meat from entire male pigs, which tends to have high levels of this hormone. To avoid this, the effect of different masking strategies (sprinkling with mixed spices or fennel, marinating and breading with garlic-parsley or curry) on the sensory parameters of pork loin chops obtained from entire animals with high levels of AND (1.0-2.9 mg kg-1 AND in fat) and castrated animals (<0.4 mg kg-1 AND in fat), both with low levels of skatole (<0.1 mg kg-1 skatole in fat) was investigated. RESULTS The garlic-parsley breadcrumbs led to the highest reduction in the perception of AND compared with the other masking strategies used, and preserved the juiciness of the product. There was a negative correlation between AND and fat content. CONCLUSION AND odor and flavor can be reduced in meat from entire male pigs by using suitable strategies, the best strategy being the garlic-parsley breadcrumbs.

Sensory characteristics of meat and meat products from entire male pigs

The surgical castration of male piglets has traditionally been practised to prevent the development of boar taint in pork meat, but European rules aim to end this practice on a voluntary basis. This study represents a sensory characterization of the meat and meat products from entire male pigs. Three levels of androstenone concentration in fat were compared: low, 0-0.3mgkg-1; medium, 0.4-0.9μgkg-1 and high, 1-2.75μgkg-1. The use of meat from entire males in meat products lowered the perception of boar taint compared with fresh meat but was insufficient to totally mask it. Androstenone levels seem to influence the intramuscular fat content and hence, on texture. The perception of boar taint in meat products depends on androstenone concentration as well as on the characteristics of the product. It is necessary to develop additional strategies to totally mask androstenone perception in meat and meat products.

Sensory perception of meat from entire male pigs processed by different heating methods

The aim of this study was to evaluate the perception of androstenone in pork from entire male pigs with different androstenone levels (High≥2mgkg-1; Medium 0.5-0.7mgkg-1) applying four different heating methods (vacuum, grill, oven and frying). Androstenone (AND) perception was analysed during and after cooking by a trained panel. During cooking, the highest score for AND odour (greatest perception) was obtained with the grill and vacuum, while frying was the best option for reducing its perception, which was judged to be imperceptible for androstenone medium level (P<0.05). In cooked samples, there were level, heating method and its interaction effects for AND odour and flavour, meat flavour, juiciness and hardness (P<0.05). The samples treated by vacuum and frying had a proper texture profile. However the frying method provided the lowest score in AND perception, making it the best option for reducing both AND odour and flavour. In short, the use of different heating methods strongly affected AND perception.