Relationship between Carcass Weight, Skatole Level and Sensory Assessment in Fat of Different Boars
Matekalo-Sverak, Vesna F.
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The purpose of this study was to investigate the relationship between the carcass weight and the level of skatole in boar back fat samples with descriptive sensory profiles ( trained sensory panel) immediately after heating the fat samples ( warm). A weak correlation was found between the carcass weight and skatole level in fat ( P > 0.05). Between skatole levels in the fat of boars, whose carcass weight was below 70 kg, and of those with the carcass weight equal or above 70 kg, there was a statistically significant difference ( P (lt) 0.05). The average content of skatole in the fat tissue of the boars (lt) 70 kg, ( 0.18 +/- 0.09 mg/kg fat, respectively) was below the commonly used respective thresholds for tainted meat ( 0.20 mg/kg fat), 53% of the samples showed the values of (lt) = 20 mg/kg, and 73% of the samples the values of (lt) = 25 mg/kg. In the group >= 70 kg ( 0.40 +/- 0.39 mg/kg fat, respectively), 80% of the samples revealed the values of >= 20 mg/kg, and 66% of the... samples the values of >= 25 mg/kg. Our results show that a positive, compelling and statistically highly significant correlation exists between the skatole level and the sensory assessment of skatole intensity in fat.
Keywords:boar / skatole / weight / sensory assessment
Source:Czech Journal of Food Sciences, 2010, 28, 6, 520-530
- Czech Academy Agricultural Sciences, Prague
- Institute of Meat Hygiene and Technology, Belgrade