Sensory quality of meat from crossbred boars in relation to their age and slaughter weight

Lenka Kouřimská, Jaroslav Čítek, Kateřina Zadinová, Monika Okrouhlá, Zdeňka Panovská, Yunus Khatri and Roman Stupka
Additional contact information
Lenka Kouřimská: Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Czech Republic
Jaroslav Čítek: Department of Animal Science, Czech University of Life Sciences Prague, Czech Republic
Kateřina Zadinová: Department of Animal Science, Czech University of Life Sciences Prague, Czech Republic
Monika Okrouhlá: Department of Animal Science, Czech University of Life Sciences Prague, Czech Republic
Zdeňka Panovská: Department of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech Republic
Yunus Khatri: Department of Food Science and Agri-food Supply Chain Management, Harper Adams University, Newport, United Kingdom
Roman Stupka: Department of Animal Science, Czech University of Life Sciences Prague, Czech Republic

Czech Journal of Food Sciences, 2018, vol. 36, issue 5, 415-419

Abstract: The aim of this study was to evaluate the effect of age of boars and their slaughter weights on the pleasantness and intensity of pork meat taste and odour. A total of 652 sensory evaluations of meat samples from sixteen crossbred entire male pigs aged 121 to 136 days with slaughter weight of 80-120 kg were performed by sensory profiling method. The age was a greater factor influencing the level of boar taint than the slaughter weight of animals. There were significant differences in the intensity of boar odour between categories of young animals (121 days) and old animals (135-136 days) (P = 0.0473) and between categories of adult animals (128 days) and old animals (P = 0.0194). Among the evaluated descriptors stronger correlations were calculated between olfactometric than between taste descriptors. Significant correlations were found between androstenone levels in subcutaneous fat and the results of sensory evaluation of muscle samples from the oldest animals aged 135-136 days.

Keywords: boar age; boar taint; live weight; sensory analysis; sexual maturation (search for similar items in EconPapers)
Date: 2018
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/151/2018-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/151/2018-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:5:id:151-2018-cjfs

DOI: 10.17221/151/2018-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().