Effect of androstenone level in characteristics of dry fermented sausage manufactured with meat from entire male pigs

  1. Martínez, Beatriz
  2. Vieira, C. 1
  3. Rubio, B. 1
  4. Garrido, M.D. 2
  5. Egea, M. 2
  6. Linares, M.B. 2
  7. Panella-Riera, N. 3
  1. 1 Estación Tecnológica de la Carne. Instituto Tecnológico Agrario de Castilla y León. Guijuelo. Spain.
  2. 2 Departamento de Tecnología de los Alimentos, Nutrición y Bromatología, Universidad de Murcia. Murcia. Spain.
  3. 3 Institut de Recerca i Tecnologies Agroalimentaries. Monells. Spain.
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Zeitschrift:
Archivos de zootecnia

ISSN: 0004-0592,  1885-4494

Datum der Publikation: 2018

Nummer: 1

Seiten: 213-216

Art: Artikel

DOI: 10.21071/AZ.V67ISUPPLEMENT.3607 DIALNET GOOGLE SCHOLAR lock_openDialnet editor

Andere Publikationen in: Archivos de zootecnia

Zusammenfassung

As a consequence of European changes in animal welfare regulations, in the near future the pork industry may face a ban on castration of male piglets which could lead to a medium and high risk of boar taint. On the other hand, physical castration affects animal fat depot and fatty acid composition of lean and fat tissues. Therefore, the use of entire male pigs in meat industry could affect the processing and quality of meat products. The objective of this study was to evaluate the effect of androstenone (AND) level on the characteristics of dry cured sausage (chorizo). For this purpose, chemical composition, fatty acid (FA) profile and sensory characteristic of dry fermented sausages from castrated pigs and from entire male pigs with two levels of AND (Medium: 0.5-0.8 µg/g fat, High: 1.1-2.9 µg/g fat) were analyzed. Medium and high AND sausages had the highest protein and the lowest fat content (P

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Informationen zur Finanzierung

This work was financed by INIA RTA2011-00027-CO2-02. The authors would like to thank the panelists for their work.

Geldgeber

Fuente de los datos: Dialnet