Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat |
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| Affiliation: | 1. Department of Animal Sciences, Meat Science Group, University of Göttingen, D-37075 Göttingen, Germany;2. isi GmbH, D-37124 Rosdorf/Göttingen, Germany;3. Department of Economics and Social Sciences, Statistics and Data Science Group, Helmut Schmidt University, D-22043 Hamburg, Germany;4. Anhalt University of Applied Sciences, D-06366 Bernburg, Germany;1. Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea;2. Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, North Chungcheong Province 363-951, Republic of Korea;3. BK 21 Plus Graduate Program, Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University, Jeonju 561-756, Republic of Korea;1. Danish Meat Research Institute, Technological Institute, Gregersensvej 9, 2630 Taastrup, Denmark;2. Technical University of Denmark, Department of Applied Mathematics and Computer Science, Richard Petersens Plads, 2800 Lyngby, Denmark |
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| Abstract: | This study investigated the effect of marinades in improving the eating quality in ready-to-eat boar meat. Neck chops with fat content below 18.9%, skatole ⩽1.1 ppm (range 0.03–1.1) and androstenone ⩽5.6 ppm (range 0.01–5.6) were used. In a screening experiment different marinades were tested for their ability to mask boar taint (defined as manure and urine odour and flavour). Liquid smoke and oregano extracts appeared to have the best potential for masking, and were studied in detail. Results from the study indicated that marinated chops with skatole content of approximately 0.4 ppm appeared similar to castrates in boar taint. Chops with skatole contents above 0.7 ppm remained unmasked despite the use of strongly flavoured marinades. Unmarinated chops served at 60 °C were more tainted than those served at 15 °C, but scored lower for boar taint when reheated, although the concentrations of androstenone and skatole remained the same. The fat content of the chops was not well correlated to the perception of boar taint. The attributes manure and urine were correlated with the level of skatole, but urine attribute was not a good indicator of the androstenone level. |
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