Relationship between Carcass Weight, Skatole Level and Sensory Assessment in Fat of Different Boars

2010
Autori
Parunović, NenadPetrović, Milica
Matekalo-Sverak, Vesna F.

Parunović, Jasmina
Radović, Čedomir

Članak u časopisu (Objavljena verzija)
Publisher's own license
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
boar / skatole / weight / sensory assessmentIzvor:
Czech Journal of Food Sciences, 2010, 28, 6, 520-530Izdavač:
- Czech Academy Agricultural Sciences, Prague
Finansiranje / projekti:
- Institute of Meat Hygiene and Technology, Belgrade
DOI: 10.17221/243/2009-CJFS
ISSN: 1212-1800
WoS: 000285695000007
Scopus: 2-s2.0-78650400341
Institucija/grupa
RIStocarTY - 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 . .