Effects of live weight and processing on the sensory traits,androstenedione concentration and 5-alpha-androst-16-en-3-one (androstenone) concentration in boar meat |
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Authors: | MD Coker RL West JH Brendemuhl DD Johnson AM Stelzleni |
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Affiliation: | 1. Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA;2. Animal and Dairy Science Complex, The University of Georgia, Athens, GA 30602, USA |
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Abstract: | Twenty-nine crossbred boars were used to evaluate the effects of live weight and processing on the sensory attributes and concentrations of androstenedione and androstenone (boar taint) in boar meat. Boars were stratified by litter across six weight group endpoints (90.9, 95.5, 100.0, 104.5, 109.1, and 113.6 kg). Back fat and longissimus muscle from the lumbar region were used for androstenone determination, proximate analysis and sensory evaluation. Hams were cured for sensory analysis and were used to determine androstenone concentrations. Androstenone as an off-flavor did not differ (P > 0.05) among treatments for longissimus lean or cured hams and was found to be in the “threshold” to “none detected” range. Back fat androstenone concentration was positively correlated (P < 0.05) to hot carcass weight, however, lean androstenone concentration was not (P > 0.05). No relationship was found (P > 0.05) between androstenone concentration and days on feed, average daily gain or androstenedione concentration. Additionally, further processing decreased androstenone concentration by approximately 29%. |
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Keywords: | Boar Boar taint Androstenone Androstenedione |
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