Czech J. Food Sci., 2010, 28(6):520-530 | DOI: 10.17221/243/2009-CJFS

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

Nenad Parunoviæ1, Milica Petroviæ3, Vesna Matekalo-Sverak1, Jasmina Parunoviæ4, Èedomir Radoviæ2
1 Institute of Meat Hygiene and Technology, Belgrade, Serbia
2 Institute for Animal Husbandry, Zemun, Serbia
3 Institute of Animal Sciences, Faculty of Agriculture, University of Belgrade, Zemun, Serbia
4 Laboratory of Microbiology, Veterinary Specialistic Institute, Panèevo, Serbia

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

Published: December 31, 2010  Show citation

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Parunoviæ N, Petroviæ M, Matekalo-Sverak V, Parunoviæ J, Radoviæ È. Relationship between carcass weight, skatole level and sensory assessment in fat of different boars. Czech J. Food Sci.. 2010;28(6):520-530. doi: 10.17221/243/2009-CJFS.
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