Relationship between carcass weight, skatole level and sensory assessment in fat of different boars
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 weig...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2010-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201006-0008_relationship-between-carcass-weight-skatole-level-and-sensory-assessment-in-fat-of-different-boars.php |
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| author | Nenad Parunović Milica Petrović Vesna Matekalo-Sverak Jasmina Parunović Čedomir Radović |
| author_facet | Nenad Parunović Milica Petrović Vesna Matekalo-Sverak Jasmina Parunović Čedomir Radović |
| author_sort | Nenad Parunović |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:33:20Z |
| format | Article |
| id | doaj.art-0575257343b04d8ca75c878d41531fa0 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:20Z |
| publishDate | 2010-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-0575257343b04d8ca75c878d41531fa02023-02-23T03:27:46ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172010-12-0128652053010.17221/243/2009-CJFScjf-201006-0008Relationship between carcass weight, skatole level and sensory assessment in fat of different boarsNenad Parunović0Milica Petrović1Vesna Matekalo-Sverak2Jasmina Parunović3Čedomir Radović4Institute of Meat Hygiene and Technology, Belgrade, SerbiaInstitute of Animal Sciences, Faculty of Agriculture, University of Belgrade, Zemun, SerbiaInstitute of Meat Hygiene and Technology, Belgrade, SerbiaLaboratory of Microbiology, Veterinary Specialistic Institute, Pančevo, SerbiaInstitute for Animal Husbandry, Zemun, SerbiaThe 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.https://cjfs.agriculturejournals.cz/artkey/cjf-201006-0008_relationship-between-carcass-weight-skatole-level-and-sensory-assessment-in-fat-of-different-boars.phpboarskatoleweightsensory assessment |
| spellingShingle | Nenad Parunović Milica Petrović Vesna Matekalo-Sverak Jasmina Parunović Čedomir Radović Relationship between carcass weight, skatole level and sensory assessment in fat of different boars Czech Journal of Food Sciences boar skatole weight sensory assessment |
| title | Relationship between carcass weight, skatole level and sensory assessment in fat of different boars |
| title_full | Relationship between carcass weight, skatole level and sensory assessment in fat of different boars |
| title_fullStr | Relationship between carcass weight, skatole level and sensory assessment in fat of different boars |
| title_full_unstemmed | Relationship between carcass weight, skatole level and sensory assessment in fat of different boars |
| title_short | Relationship between carcass weight, skatole level and sensory assessment in fat of different boars |
| title_sort | relationship between carcass weight skatole level and sensory assessment in fat of different boars |
| topic | boar skatole weight sensory assessment |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201006-0008_relationship-between-carcass-weight-skatole-level-and-sensory-assessment-in-fat-of-different-boars.php |
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