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

Author

Listed:
  • Nenad Parunović

    (Institute of Meat Hygiene and Technology, Belgrade, Serbia)

  • Milica Petrović

    (Institute of Animal Sciences, Faculty of Agriculture, University of Belgrade, Zemun, Serbia)

  • Vesna Matekalo-Sverak

    (Institute of Meat Hygiene and Technology, Belgrade, Serbia)

  • Jasmina Parunović

    (Laboratory of Microbiology, Veterinary Specialistic Institute, Pančevo, Serbia)

  • Čedomir Radović

    (Institute for Animal Husbandry, Zemun, Serbia)

Abstract

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.

Suggested Citation

  • Nenad Parunović & Milica Petrović & Vesna Matekalo-Sverak & Jasmina Parunović & Čedomir Radović, 2010. "Relationship between carcass weight, skatole level and sensory assessment in fat of different boars," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(6), pages 520-530.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:243-2009-cjfs
    DOI: 10.17221/243/2009-CJFS
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    Cited by:

    1. Lenka KOUŘIMSKÁ & Jaroslav ČÍTEK & Kateřina ZADINOVÁ & Monika OKROUHLÁ & Zdeňka PANOVSKÁ & Yunus KHATRI & Roman STUPKA, 2018. "Sensory quality of meat from crossbred boars in relation to their age and slaughter weight," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(5), pages 415-419.

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