Sensory perception of pork meat from boars processed by different cooking methods

ZADINOVÁ, K., ČÍTEK, J., BUREŠ, Daniel, POKORNÁ, K., OKROUHLÁ, M. a STUPKA, R. Sensory perception of pork meat from boars processed by different cooking methods. Research in Pig Breeding, 2019, roč. 13(1), s. 16-20. ISSN 1802-7547.
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The objective of this study was determined the effects of Jerusalem artichoke supplementation period on the levels of boar taint compounds in boars, and effect the different cooking methods on sensory perception of musculus longissimus lumborum. Twenty-four intact male pigs were used for experiment and slaughtered at 154 days of age and average live 108.6 kg. Half of each sample of musculus longissimus lumborum was prepared by grilling and the remainder of the sample was vacuum-packaged and cooked in a water bath at 80 °C for 60 minutes. Six panellists evaluated this samples. Feeding Jerusalem artichoke 14 days before slaughter significant decreased (P = 0.006) the levels of skatole in adipose tissue. Although grilled meat achieved a better typical pork odour and flavour rating, vacuum cooked meat achieved lower and therefore better values for abnormal odour and flavour ratings. These results confirm that consumer preferences are influenced not only level of skatole in meat but also by levels of other substances released during the heat treatment. In short, the use of different heating methods affected boar meat perception.

ProjektVýkrm kanečků jako ekonomicky i eticky přijatelná možnost řešení zákazu a omezení chirurgické kastrace
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