TY  - JOUR
AU  - Parunović, Nenad
AU  - Petrović, Milica
AU  - Matekalo-Sverak, Vesna F.
AU  - Parunović, Jasmina
AU  - Radović, Čedomir
PY  - 2010
UR  - http://r.istocar.bg.ac.rs/handle/123456789/231
AB  - 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.
PB  - Czech Academy Agricultural Sciences, Prague
T2  - Czech Journal of Food Sciences
T1  - Relationship between Carcass Weight, Skatole Level and Sensory Assessment in Fat of Different Boars
VL  - 28
IS  - 6
SP  - 520
EP  - 530
DO  - 10.17221/243/2009-CJFS
ER  - 

@article{
author = "Parunović, Nenad and Petrović, Milica and Matekalo-Sverak, Vesna F. and Parunović, Jasmina and Radović, Čedomir",
year = "2010",
abstract = "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.",
publisher = "Czech Academy Agricultural Sciences, Prague",
journal = "Czech Journal of Food Sciences",
title = "Relationship between Carcass Weight, Skatole Level and Sensory Assessment in Fat of Different Boars",
volume = "28",
number = "6",
pages = "520-530",
doi = "10.17221/243/2009-CJFS"
}

Parunović, N., Petrović, M., Matekalo-Sverak, V. F., Parunović, J.,& Radović, Č.. (2010). Relationship between Carcass Weight, Skatole Level and Sensory Assessment in Fat of Different Boars. in Czech Journal of Food Sciences
Czech Academy Agricultural Sciences, Prague., 28(6), 520-530.
https://doi.org/10.17221/243/2009-CJFS

Parunović N, Petrović M, Matekalo-Sverak VF, Parunović J, Radović Č. Relationship between Carcass Weight, Skatole Level and Sensory Assessment in Fat of Different Boars. in Czech Journal of Food Sciences. 2010;28(6):520-530.
doi:10.17221/243/2009-CJFS .

Parunović, Nenad, Petrović, Milica, Matekalo-Sverak, Vesna F., Parunović, Jasmina, Radović, Čedomir, "Relationship between Carcass Weight, Skatole Level and Sensory Assessment in Fat of Different Boars" in Czech Journal of Food Sciences, 28, no. 6 (2010):520-530,
https://doi.org/10.17221/243/2009-CJFS . .