Use of masking strategies to avoid the boar taint perception in chorizo: consumers' acceptability.

The production of entire male pigs is an alternative to surgical castration. However, boar taint may be present in the meat of entire male animals. The aim of the present paper was to investigate the acceptability and sensory properties of chorizo, elaborated under three different levels of androstenone [castrated 0-0.3 mg / kg, medium 0.4-0.9 mg / kg and high 1-2.75 mg / kg] and two masking strategies [rosemary, and rosemary plus smoking] using a Check-All-That-Apply questionnaire. The results showed that, of the strategies employed, the rosemary plus smoked chorizo was the most effective masking strategy to reduce the boar taint in chorizos with high androstenone level (3.7% selection rate for animal flavour), while the closest to the ideal product, according to consumers' description, was high androstenone level plus rosemary chorizo.

Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat quality.

Carcass and meat quality parameters of two different weights of pigs from the rustic breed Chato Murciano (Murcia Region, south-eastern Spain) were studied: light weight (LW, 147.98 ±â€¯3.78 kg live weight) and heavy weight (HW, 176.07 ±â€¯4.78 kg live weight). No weight-dependent effects were observed on carcass quality (carcass yield, length, back fat thickness) or on moisture, pH, and the L* and a* coordinates. The HW group had a higher fat content and cholesterol values than the LW group. None of the fatty acids analysed in the respective meats showed differences between groups (P > .05), except C16:0, C18:2 and C18:3. The HW group had higher values for unsaturated and polyunsaturated fatty acids and the n6/n3 index than LW, and lower values for saturated fat and the Saturated/Polyunsaturated fat ratio and a lower Atherogenesis Index. In conclusion, meat and fat quality are influenced by the final live weight of Chato Murciano pigs.

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.

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.

Prevalence of boar taint in commercial pigs from Spanish farms.

The presence of boar taint can affect the sensory quality of pork because the "off" odours and flavours can be detected by consumers. The aim of this study was to determine the prevalence of boar taint in pig carcasses from 30 Spanish farms located in different regions of the country. Hot carcass weight and subcutaneous fat thickness means were 79.4±8.19 kg and 18.4±5.09 mm, respectively. Subcutaneous fat samples were classified into different levels according to androstenone and skatole concentrations in adipose tissue measured using GC-MS and HPLC. Androstenone results were: 87.4% of the carcasses below 0.50 µg/g, 7.1% from 0.50 to 1.00 µg/g (medium level), and 5.5% ≥1.00 µg/g (high level). Skatole results were: 88.9% of the carcasses below 0.10 µg/g, 4.5% from 0.10 to 0.20 µg/g (medium level), and 6.6% ≥0.20 µg/g (high level). Given these results, a future online method to classify carcasses according to boar taint is strongly recommended.

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.

Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products.

The dynamic expansion of the ready-to-eat seabream sector in its adaptation to new lifestyles has led to the search for new presentation formats in seabream (Sparus aurata). Green sauce (olive oil, wine vinegar, garlic, fresh parsley, black pepper, basil and salt) and 60 ℃ of cooking temperature were chosen by the panellists for the sous vide cooking process. Seabream fillet and sauce were packaged in polypropylene trays, cooked, chilled and stored at 2 ℃. Microbiological (total viable counts,Enterobacteriaceae,lactic acid bacteria, anaerobic psychrotrophic, moulds and yeasts, Salmonella and Listeria monocytogenes), chemical (pH and TBARs) and sensory parameters were determined at 0, 7, 17, 34, 48 and 62 days. In the conditions used, the microbiological counts remained stable, and Salmonella and Listeria monocytogenes were absent. The acidic sauce had a positive effect on the pH of the product, and low TBARs were obtained throughout storage. The processing conditions used in the present study allowed a chilled ready-to-eat seabream product of consistently high quality up to 62 days of storage to be obtained, representing an expansion of the products offered by the aquacultural industry.

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.

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.

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality.

The effect of including thyme by-products from the distillation industry into the diet of pregnant ewes on the final quality of lamb meat was evaluated during meat storage in modified atmosphere. A total of 36 Segureña ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control (C), whereas the diet of the other two groups was modified by substituting 10% (T 1) and 20% (T 2) of the BD with pellets made from 50% barley and 50% distilled thyme leaves (DTL). Meat spoilage (total viable, psychrotroph (PSY), moulds and yeasts, Enterobacteriaceae and lactic acid bacteria), thiobarbituric acid reactive substances (TBARS), colour (CIELab coordinates, metmyoglobin) and sensory characteristics of fresh lamb meat packed in modified atmosphere packaging (70% O2 : 30% CO2) were analysed after storage at 0, 7, 14 and 21 days. In general, the DTL-containing diet inhibited lipid and pigment oxidation in fresh lamb meat. Lower PSY counts and content of secondary oxidation product (TBARS) as a result of adding DTL to the ewe diet, whereas surface redness (a* values) was significantly higher on days 7 and 14. It can be concluded that thyme by-products from the distillation industry could be used as a source of natural antioxidant and antimicrobial in the feed for ewes.

Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese.

The influence of lamb rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb rennet paste on the lipolytic patterns in this type of cheese by reference to the evolution of total and free fatty acids. A sensory analysis was carried out to compare cheeses made with commercial and paste rennet. The rennet paste showed higher lipolytic activity, enhancing the production of short-chain free fatty acids. In addition, the cheese produced with lamb rennet paste had a slightly more bitter and piquant taste, making it an attractive commercial alternative that can be used to develop new varieties of goat cheese.

Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut.

Textural, rheological and microstructural properties of frankfurters made with 20% pork backfat, 20% canola or 20% canola-olive (3:1) oils, including rice bran (RB) and walnut extract (WE) as macronutrients (2.5%) were investigated. Textural parameters, including hardness, gumminess and rupture-force, were highly (P<0.05) influenced by the fat-oil composition. Addition of RB or WE in vegetable oil emulsions improved textural consistency (P<0.05). However, RB addition reduced gelling capacity, suggesting antagonistic interactions between fiber and oil droplets. Vegetable oil addition favored gel network formation, and, when combined with WE, showed the highest improvement of gel elasticity. These textural and gelling properties were corroborated by frankfurter micrographs, which revealed interactions between vegetable oils, RB, or WE with protein matrix and fat globules affecting these parameters. The results suggest that functional plant-derived ingredients can be valuable to the modification of frankfurter formulations for improved nutrition and as well as textural quality.

Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed.

This study examines the nutritional composition, fatty acid profile and sensory properties of two types of lamb burgers from the Spanish Manchego breed (formula 1 = L: completely from leg lamb meat; formula 2 = LNB with 2/3 leg and 1/3 neck and breast meat). A significant effect of the formulation type was found since Formula 1 had a lower fat percentage (p < 0.001) and higher protein content (p < 0.05). The percentage of total fatty acids and the profile varied for both formulas and consequently their indexes. In addition, the levels of saturated and polyunsaturated fatty acids were slightly lower (p < 0.001) and higher (p < 0.001), respectively, in burgers L than in LNB although both types of burgers raised fatty acid indexes in a healthy threshold. As regarding the sensorial analysis, non-significant differences were described among both formulas. In conclusion, meat quality characteristics were similar for both formulation types being the storage time, the only factor affecting lamb burger stability.

Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration.

The spoilage of Sous Vide 'SV' cooked salmon stored under refrigeration was studied. Samples were packaged under vacuum in polyamide-polypropylene pouches, cooked at an oven temperature/time of 80 (°)C/45 min, quickly chilled at 3 (°)C and stored at 2 (°)C for 0, 5 or 10 weeks for catering use. Microbial (aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae), physical-chemical (pH, water activity, TBARS, acidity, L*a*b* color, texture profile analysis and shear force) and sensory (appearance, odor, flavor, texture and overall quality) parameters were determined. SV processing prevented the growth of aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae. There were no relevant changes in pH, water activity, TBARS, CIELab color associated with cooked salmon spoilage. Instrumental texture data were contradictory. Slight decrease in lactic acid levels was found. In contrast, the SV cooked salmon suffered considerable sensory deterioration during its refrigerated storage, consisting of severe losses of cooked salmon odor and flavor, slight rancidity, discoloration associated with white precipitation, and moderates softness, and loss of chewiness and juiciness. No acidification, putrefaction or relevant rancidity was detected. The sensory spoilage preceded microbiological and physical-chemical spoilage, suggesting that microbiological quality alone may overestimate the shelf life of SV cooked salmon.

Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids.

The effects of a diet with goat milk "GM" or milk replacer "MR" on the meat quality and fat composition of suckling Murciano-Granadina kids were studied. MR consisted of powdered skimmed milk, coconut oil and fat, and cereal products and by-products. Raw meat quality (moisture, protein, lipids, ash, collagen, cholesterol, haem pigments, CIELab colour, pH and water retention capacity), fatty acid "FA" composition and eating quality of cooked meat (odour, flavour and texture) were determined. Diet had only a slight effect on raw meat quality but had a pronounced effect on fatty acid composition and eating quality of cooked meat. MR diet increased the water/protein proportion in the muscle. The saturated/unsaturated FA ratio in GM and MR fat was 0.94 and 2.27, respectively. The major FA in GM and MR fat were C16:0 and C18:1, respectively. Short-chain C4-C12 hardly accumulated in the adipose tissue of suckling kid, increasing the relative percentages of C14-C20. This effect was more pronounced in MR fat, due to the fact that MR contained more short-chain fatty acids than GM. MR diet gave cooked meat a more intense characteristic goat meat odour and flavour, more tenderness and more juiciness than the natural suckling diet. This fact could be related to differences in meat and fat composition.

Bienestar animal y calidad de la canal porcina según el sistema de aturdimiento / Animal welfare and pork carcass quality according to stunning system

En este trabajo se estudia la infl uencia de las técnicas tradicionales de aturdimiento por corriente eléctricay CO2 sobre el bienestar animal y la calidad de la canal, y se comparan con los obtenidos por otros autoresempleando sistemas de sujeción y aplicación instantánea de electronarcosis (Midas® y Piglift). Los resultadosmuestran que la aplicación de aturdido eléctrico convencional disminuye la calidad de la canal al aumentar laincidencia de fracturas óseas, petequias y hemorragias en piezas nobles, en comparación con el CO2. Medianteel aturdimiento en cámara de gases se obtiene una mejor calidad en la canal respecto a la electronarcosis,incluso cuando los animales experimentan reacciones convulsivas tras la misma como consecuencia de unaincorrecta aplicación de CO2 (elevada concentración y tiempo). En estos casos, se detecta un comportamientoanómalo en los cerdos —mayor estrés, defi ciente aturdimiento y desarrollo de convulsiones musculares— yen menor grado, los mismos problemas de calidad que los descritos en la electronarcosis. Por su parte, la proporciónde canales sin defectos de calidad supera el 94% en cerdos que no presentan reacción alguna tras elaturdimiento con CO2, muy por encima de cuando aparecen convulsiones (56,3%) o cuando se utiliza electronarcosis(14,4%). Con todo, la optimización de parámetros de anestesia con CO2 que eviten dichas reaccionespermitiría mejorar sustancialmente la calidad tecnológica de la canal

The aim of this paper was to study the infl uence of traditional stunning systems —electric and CO2 treatment—on animal welfare and carcass quality. Both systems were compared with them obtained by otherauthors using systems of immobilized and instantaneous application of electrical stunning (Midas® and Piglift). The results showed that the application of electrical stunning decreased carcass quality upon increasing theincidence of bone fractures, petechiaes and haemorrhages in noble pieces compared to CO2 stunning. CO2 stunningdetermined a better carcass quality, even when convulsive reactions after stunning were developed by pigslike consequence of an incorrect application of CO2 (high concentration and time). In these cases, an anomalousbehaviour in pigs —a greater stress, stunned faulty and stronger convulsions after stunning— and in small degree,the same problems of quality described in electric stunning, were detected. The proportion of carcasseswithout defects of quality was 94% in pigs that did not present reactions after CO2 stunning. When convulsionsappeared or electric stunning were used carcasses quality were 56,3% and 14,4%, respectively. Therefore, thecontrol of CO2 stunning parameters would avoid these reactions in pigs and improve the technological carcassquality outstandingly

Oxidación del colesterol en carne y derivados: Factores que determinan su formación / Cholesterol oxides in meat and meat products: formation determining factors

La oxidación del colesterol de la carne da lugar a una amplia gama de compuestos secundarios potencialmente tóxicos para el organismo, estando inversamente relacionada con la estabilidad oxidativa del resto de lípidos de la matriz cárnica. Tanto la especie animal como el aporte graso de la dieta condicionan el grado de insaturación de los lípidos y, en consecuencia, la síntesis de óxidos del colesterol en carne fresca. La mayor parte de técnicas de procesado, especialmente el cocinado y los tratamientos de irradiación, incrementan drásticamente la velocidad de formación de oxisteroles. Por otra parte, la síntesis de óxidos del colesterol puede verse reducida, tanto mediante técnicas de envasado en atmósferas protectoras y/o almacenamiento en congelación, como mediante la utilización de antioxidantes. En este último sentido, la suplementación de la dieta con vitamina E viene siendo considerada como uno de los métodos más eficaces para disminuir el grado de acumulación de este tipo de compuestos en carne fresca y productos cárnicos procesados (AU)

Cholesterol oxidative reactions in meats lead to a production of potentially toxic secondary compounds. Lipid and cholesterol oxidative stability are closely related. The amount and composition of cholesterol oxidation products in fresh meat varied significantly depending on animal species and dietary fat intake, since both factors determine the degree of unsaturation of meat fat. Most of processing methods, such as cooking or irradiation treatments, considerably increase the oxysterols formation rate. On the other hand, protective atmospheres packaging and/or frozen storage, and the incorporation of antioxidants minimize cholesterol oxidation. In this sense, vitamin E dietary supplementation is a powerful tool in order to prevent their synthesis in fresh and processed meat products (AU)

A comparative study of boar taint in cooked and dry-cured meat.

A comparative study of boar taint in cooked and dry-cured pig meat products was performed. Forty-eight cooked loins and 48 dry-cured hams from entire males and castrates were studied. The samples were classified according to the androstenone (AN) and skatole (SK) fat content determined using HPLC. A trained sensory panel evaluated taste, aroma, boar odour, boar flavour, juiciness, tenderness and fatness in cooked and dry-cured samples. Threshold levels of AN and SK to separate (P<0.05) entire and castrate samples according to their boar odour and flavour were determined. The effects of castration and processing on the eating quality were studied. Finally, the relationships among boar taint and other sensory attributes in cooked and dry-cured meat were compared. Results from these studies show that the eating quality of processed meat was affected negatively by boar taint. Threshold values were higher in dry-cured ham (2 µg g(-1) AN and 0.12 SK) than cooked loin (0.5 AN and 0.1 SK). AN and SK had a synergistic effect on boar odour and flavour in both products. AN had a greater influence than SK on the aroma and taste, especially in cooked meat. Boar odour was perceived more intensely than boar flavour in both of the products studied. Castration favoured fatness and improved the aroma and taste of cooked and dry-cured meat. The loss of aroma and taste due to boar taint was more noticeable in cooking than drying and curing. In dry-cured meat boar taint was associated with less aroma, taste, juiciness and tenderness. However, in cooked meat, boar taint affected the aroma and taste more strongly, but was not related with juiciness and tenderness, probably because these attributes are influenced by cooking.

The effects of castration on the eating quality of dry-cured ham.

The influence of the castration of entire male pigs on the eating quality of dry-cured ham was evaluated. Forty-eight dry-cured hams (435-day aged) were studied from entire and castrated males of two different crossbreeds. The proximate composition of the meat and the androstenone, indole and skatole fat content were determined. The entire hams were classified according to the androstenone and skatole content. Sensory analysis was carried out by a trained panel, evaluating marbling, juiciness, saltiness, graininess, toughness, overall flavour, boar odour and boar flavour. Also carried out was a preference and acceptability paired test by consumers. Castration increased meat fattening and reduced the androstenone and skatole levels of the fat. Significant differences (P<0.05) were found between entires and castrates for the average values given in all the sensory attributes studied. The dry-cured ham from castrates was scored as more flavoured, more marbled and softer. It was also perceived as less grainy, less salty and having less boar odour and flavour. The sensory perception of boar odour was more intense than that of flavour in dry-cured ham and appears to be related to the level of androstenone and skatole in fat. Dry-cured ham from castrated males was also more accepted and more preferred by consumers, especially women and habitual consumers. Castration of male pigs contributes to improve the quality of dry-cured ham. The rejection caused by boar odour and flavour is reduced, improving the overall flavour, texture and juiciness. In addition, the saltiness is less pronounced in ham from castrates. For this reason, the production of high quality dry-cured ham will have to shoulder the extra costs associated with processing castrated pigs.