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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Borrisser-Pairó, F. Panella-Riera, N. Zammerini, D. Olivares, A. Garrido, M. D. Martínez, B. Gil, M. García-Regueiro, J. A. Oliver, M. A. |
| Spatial Coverage | Spain |
| Description | Author Affiliation: Borrisser-Pairó F ( IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain. Electronic address: francesc.borrisser@irta.cat.); Panella-Riera N ( IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.); Zammerini D ( IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.); Olivares A ( Universidad Complutense de Madrid, Facultad de Veterinaria, Avda. Puerta de Hierro, 28040 Madrid, Spain.); Garrido MD ( Universidad de Murcia, Facultad de Veterinaria, Campus de Espinardo, 30100 Murcia, Spain.); Martínez B ( Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Consejería de Agricultura y Ganadería, Junta de Castilla y León, 37770 Guijuelo, Salamanca, Spain.); Gil M ( IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.); García-Regueiro JA ( IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.); Oliver MA ( IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.) |
| Abstract | The presence of boar taint can affect the sensory quality of pork because the 'off' odours and flavours can be detected by consumers. The aim of this study was to determine the prevalence of boar taint in pig carcasses from 30 Spanish farms located in different regions of the country. Hot carcass weight and subcutaneous fat thickness means were 79.4±8.19 kg and 18.4±5.09 mm, respectively. Subcutaneous fat samples were classified into different levels according to androstenone and skatole concentrations in adipose tissue measured using GC-MS and HPLC. Androstenone results were: 87.4% of the carcasses below 0.50 µg/g, 7.1% from 0.50 to 1.00 µg/g (medium level), and 5.5% ≥1.00 µg/g (high level). Skatole results were: 88.9% of the carcasses below 0.10 µg/g, 4.5% from 0.10 to 0.20 µg/g (medium level), and 6.6% ≥0.20 µg/g (high level). Given these results, a future online method to classify carcasses according to boar taint is strongly recommended. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Volume Number | 111 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2016-01-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Adiposity Dietary Fats Analysis Food Contamination Food Inspection Pheromones Subcutaneous Fat Chemistry Sus Scrofa Physiology Androstenes Animals Back Chromatography, High Pressure Liquid Crosses, Genetic Prevention & Control Gas Chromatography-mass Spectrometry Hot Temperature Humans Male Meat Muscle Development Odors Sensation Skatole Spain Growth & Development Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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