Relationship between carcass weight, skatole level and sensory assessment in fat of different boars

Nenad Parunović, Milica Petrović, Vesna Matekalo-Sverak, Jasmina Parunović and Čedomir Radović
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Nenad Parunović: Institute of Meat Hygiene and Technology, Belgrade, Serbia
Milica Petrović: Institute of Animal Sciences, Faculty of Agriculture, University of Belgrade, Zemun, Serbia
Vesna Matekalo-Sverak: Institute of Meat Hygiene and Technology, Belgrade, Serbia
Jasmina Parunović: Laboratory of Microbiology, Veterinary Specialistic Institute, Pančevo, Serbia
Čedomir Radović: Institute for Animal Husbandry, Zemun, Serbia

Czech Journal of Food Sciences, 2010, vol. 28, issue 6, 520-530

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 < 0.05). The average content of skatole in the fat tissue of the boars < 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 ≤ 20 mg/kg, and 73% of the samples the values of ≤ 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 (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:243-2009-cjfs

DOI: 10.17221/243/2009-CJFS

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