Sensory characteristics of meat and meat products from entire male pigs

Accepted Manuscript Sensory characteristics of meat and meat products from entire male pigs

M Dolores Garrido, Macarena Egea, M Belén Linares, Francesc Borrisser-Pairó, Begoña Rubio, Ceferina Viera, Beatriz Martínez PII: DOI: Reference:

S0309-1740(17)30186-9 doi: 10.1016/j.meatsci.2017.02.011 MESC 7185

To appear in:

Meat Science

Received date: Revised date: Accepted date:

25 July 2016 5 December 2016 13 February 2017

Please cite this article as: M Dolores Garrido, Macarena Egea, M Belén Linares, Francesc Borrisser-Pairó, Begoña Rubio, Ceferina Viera, Beatriz Martínez , Sensory characteristics of meat and meat products from entire male pigs. The address for the corresponding author was captured as affiliation for all authors. Please check if appropriate. Mesc(2017), doi: 10.1016/j.meatsci.2017.02.011

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ACCEPTED MANUSCRIPT SENSORY CHARACTERISTICS OF MEAT AND MEAT PRODUCTS FROM ENTIRE MALE PIGS Mª DOLORES GARRIDO*a, MACARENA EGEAa, Mª BELÉN LINARESa, FRANCESC BORRISSER-PAIRÓb,, BEGOÑA RUBIOc, CEFERINA VIERAc, BEATRIZ MARTÍNEZc.

Department of Food Science and Technology, Veterinary Faculty, University of

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*Corresponding author: [email protected]

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Murcia, Espinardo, 30071, Murcia, Spain

IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells,

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Girona

Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Junta de Castilla y

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León, Guijuelo, 37770 Spain.

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Keywords: boar taint, sensory, meat, sausage, androstenone Abstract

The surgical castration of male piglets has traditionally been practised to prevent the

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development of boar taint in pork meat, but European rules aim to end this practice on a

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voluntary basis. This study represents a sensory characterization of the meat and meat products from entire male pigs. Three levels of androstenone concentration in fat were compared: low, 0-0.3 mg kg-1; medium, 0.4-0.9 µg kg-1 and high, 1-2.75 µg kg-1. The use of meat from entire males in meat products lowered the perception of boar taint compared with fresh meat but was insufficient to totally mask it. Androstenone levels seem to influence the intramuscular fat content and hence, on texture. The perception of boar taint in meat products depends on androstenone concentration as well as on the

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ACCEPTED MANUSCRIPT characteristics of the product. It is necessary to develop additional strategies to totally mask androstenone perception in meat and meat products.

1.

INTRODUCTION

The castration of male piglets is a common practice to reduce boar taint while its other

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effects include reducing the fat proportion of carcasses and reducing aggressive and

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sexual behaviour (Corral, Salvador & Flores, 2016). Boar taint is an unpleasant odour

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and flavour in the meat of entire male pigs, mainly caused by the presence of androstenone (AND) and skatole in fat tissue (Borrisser-Pairó et al., 2016). Nowadays

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there is a growing concern about the negative effect of the surgical castration of pigs, particularly when practised without anaesthesia. Therefore, EU is committed to

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voluntarily ending the practice of surgically castrating pigs in Europe by January 2018. However, the industry fears that an increase in the production of entire males would

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result in more tainted carcasses and in more tainted meat (Panella-Riera et al., 2016). Several studies have evaluated consumer acceptability of meat from male pigs and its relation with androstenone and skatole levels. The literature suggests that the negative

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impact of boar taint in consumer acceptability would be less in processed pork than in

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fresh meat since processing may decrease the negative perception of androstenone and skatole (Corral et al., 2016). It is known that the main factors influencing the perception of boar taint in meat and meat products are the androstenone concentration as well as the type of processing. As both substances are volatile, their concentrations are reduced when the products are heated during cooking or processing (Bañón, Costa, Gil & Garrido, 2003; Corral et al., 2016). Consumption conditions might also influence boar taint perception, since boar taint is easily detectable during hot consumption (Corral et 2

ACCEPTED MANUSCRIPT al., 2016). Androstenone concentration is also important; for example, Meier-Dinkel, Sharifi, Frienden, Tholen, Fischer and Mörlein (2013) found that dry sausages elaborated with a lower androstenone concentration were the most liked by a consumer panel. The aim of this research was to study the effect of AND concentration on the

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sensory attributes of different types of product.

2.1. Experimental design. Animals and meat samples

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2. MATERIAL AND METHODS

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Three products were used in this research: fresh loin, dry-cured sausages (Spanish

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chorizo) and cooked sausages (frankfurter). The study used the same animals as those described in Borrisser-Pairó et al. (2017), so that the carcasses contained different levels

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of AND. Meat from pigs with less than 0.1 mg kg-1 skatole was classified, according to the AND concentration, as low, 0-0.3 mg kg-1; medium 0.4-0.9 µg kg-1 and high 1-2.75

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µg kg-1. Fresh meat samples of Longissimus thoracis et lumborum muscles were

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dissected 24 h post-mortem. Loins were then frozen and stored at -18 ºC. Meat and fat from these animals were used to elaborate chorizo and frankfurter sausages with the

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three AND levels following procedures described in Martínez et al. (2014, 2016). 2.2. Samples preparation

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The loin samples were prepared following Egea et al. (2014). The loins were thawed at 4 ºC for 24 h before assessment. A double-sided grill (Media Liscia; Silanos Lavastoviglie Industriali, Pioltello, Italy) was pre-heated at 170 ºC for 5 min, and the samples were cooked, turning them every two minutes, until the internal temperature reached 72 °C (portable T200 thermometer; Digitron Instrumentation Ltd., Hertford, U.K.). The samples were trimmed of any external connective tissue and cut into 2x2 cm pieces and then wrapped in aluminium foil coded with a random three digit number and 3

ACCEPTED MANUSCRIPT stored in a sand bath at 60 ºC until tasting. The chorizos sausages were sliced (0.4 mm), and two slices of each were put in a Petri plate (90 x 14 mm) 2 h before each session. Samples were served at room temperature (23 ºC). The frankfurter were sliced (10 mm) and, two slices of each level were put in a glass Petri plate (50 x 14 mm), heated in a microwave oven (4 s, 800 W) and immediately served to the panellists. Sample

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presentation was balanced to account for order and carryover effects (Macfie, Bratchell,

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Greehoff, & Vallis, 1989). Mineral water and unsalted bread were provided for mouth

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rinsing between samples. 2.3. Sensory analyses

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The panel consisted of ten panellists (two men and eight women, 24–55 years) with a long experience in sensory profiling in meat and meat products. The panellists were all

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sensitive to androstenone and skatole in their pure form and had participated in training (a total of 45 sessions) for the sensory evaluation of meat and meat products from entire

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male pigs (Garrido et al., 2016).

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Sensory analysis was carried out according to ISO 4121 (2003) as follows. Panellists were asked to sniff and taste the samples, and evaluated the attributes of overall and

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AND odour and flavour. Hardness, juiciness and chewiness were evaluated only for loin and chorizo sausages. All descriptors were evaluated on an unstructured 10 cm line

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(0=“not perceivable”; 10=“extremely perceivable”). Panellists made the sensory analysis individually and evaluated six coded samples in each session to avoid fatigue. Finally, there was three levels of AND and three products, making nine sample groups. Panellists tested six samples from each group, making fifty-four samples in total. 2.4. Fat content

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ACCEPTED MANUSCRIPT To investigate the influence of product composition in sensory perception, the fat content was analysed following the AOAC procedures (2006). 2.5. Statistical analyses A General Linear Model (GLM) was carried out to evaluate the effect of the different AND concentrations, type of product and their interaction. A principal components

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analysis (PCA) was applied to variables to obtain a multidimensional view of their

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relationship. Statistical analyses were performed using Minitab 15.0.

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3. RESULTS

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The effect of product type and androstenone level on the different sensory parameters evaluated is summarized in Table 1. A significant interaction between product and

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androstenone level was obtained for all sensory parameters, except juiciness. Sensory perception in the studied products depended not only on the concentration of

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androstenone, but also on the interactions with other components associated with the

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particular characteristics of each product. The fat content for loin was: 1.98, 1.3 and 0.59 %; for chorizo: 48.3, 39 and 39% and for frankfurter: 34.5%; 29.7%, and 29.25%

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(low, medium and high AND levels, respectively). Figure 1 shows the projection of the first two principal components of meat, chorizo and

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frankfurter. The plot of the two principal components explained 79, 62 and 80 % of the total variance in loin, chorizo and frankfurt respectively. Androstenone odour and flavour had a negative loading on component 1, whereas overall odour and flavour had a positive loading on this component. According to the PCA of the odour and flavour data, the samples were distributed: samples with a high AND level grouped together on the left side while medium and low levels grouped on the right. Texture was evaluated only in the loin and chorizo samples. The second component was characterized by the 5

ACCEPTED MANUSCRIPT fat content, juiciness and hardness, the last parameter having in an opposite direction to the others. In frankfurt samples this component was only determined by fat by gathering three different groups. 4. DISCUSSION

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Overall odour and flavour were lower and androstenone odour and flavour higher in samples with high levels of androstenone. For medium androstenone levels,

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androstenone odour and flavour were only perceived in loin samples. Similar results

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were obtained by Tørngren, Kristensen, and Claudi-Magnussen (2012), who found that the manufacturing process did not totally mask boar taint, particularly in meat products

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from pigs with high levels of androstenone. In cooked sausages, Martínez et al. (2016)

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considered that AND odour in frankfurters elaborated with entire male meat were low taking into account that they had an androstenone content close to 1 μg/g fat. The

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authors suggested that these low values could be related with compounds formed during

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cooking through Maillard reactions (responsible for meat cooked odour and flavour), which may also react with other meat components, masking the AND perception in processed products. In this sense, Bañón et al. (2003) suggested that during cooking

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boar taint compounds may suffer a certain degree of oxidation or interaction with other

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molecules involved in aroma and taste. It was observed that meat and chorizo samples with high androstenone concentrations had higher hardness levels, and a lower fat content and juiciness value than the equivalent samples from animals with a low androstenone content. Texture attributes were not analyzed in frankfurters since the emulsification process and additives added lead to the batches being very similar. The loins from entire male pigs had higher scores for hardness, perhaps due to the lower intramuscular fat content compared with those 6

ACCEPTED MANUSCRIPT from castrated animals (Pauly et al., 2010, Coker et al., 2009). Castration increases intramuscular fattening of the meat (Gispert, Oliver, Velarde, Suarez, Pérez, & Font i Furnols, 2010). Other studies found that the meat from castrated pigs was juicier and tenderer than meat from entire males, for which a low degree of fat infiltration was described (Pauly et al., 2010, Bañón et al., 2003). The increase in hardness of chorizo

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sausages made from entire males could be due to higher weight losses in the cured

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sausages (40.62; 38.79 and 36.40 % for high, medium and low sausages respectively).

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Similar results were obtained by Corral et al. (2016) in dry cured sausages elaborated with meat from entire male pigs. A higher water and protein and less fat contents in

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entire male muscle compared with gilts and castrated males has also been reported in other studies – a characteristic which may need to be taken into account during the

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production of processed meat products (Babol and Squires, 1995).

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4. CONCLUSION

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Androstenone level and the type of product affected the fat content and androstenone and texture perception. Meat from entire male pigs with a medium level of androstenone could be used to elaborate meat products. However more studies are needed to enable

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masking AND odour and flavour in meat with high levels of androstenone. The

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intramuscular fat content of meat from entire male pigs should be taken into account for the final quality of meat products. Acknowledgements This study was financially supported by INIA, Spain and European Union (FEDER). RTA-2011-00027-C02-01. REFERENCES

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ACCEPTED MANUSCRIPT AOAC (2006). Association of Official Analytical Chemists, Official Methods of Analysis of AOAC International (14th ed.). U.S.A.: Arlington Virginia.: Inc. Bañón, S., Costa, E., Gil, M. D., & Garrido, M. D. (2003). A comparative study of boar taint in cooked and dry-cured meat. Meat Science., 63(3), 381-388.

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ACCEPTED MANUSCRIPT Score Plot of Overall odour; ...; Fat content 3

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Figure 1. Principal component analysis: score plot for classification of samples on first two

principal components (left) and loading plot of different attributes (right) in a: Loin, b: chorizo; c: Frankfurter. Low, 0-0.03 mg kg-1; medium 0.4-0.9 µg kg-1 and high 1-2.75 µg kg1 androstenone in fat.

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ACCEPTED MANUSCRIPT Table 1. GLM of product (loin, chorizo and Frankfurt), androstenone (AND) concentration (Low, 0-0.03 mg kg-1; medium 0.4-0.9 µg kg-1 and high 1-2.75 µg kg-1 androstenone in fat) and product x AND concentration interaction.

Product x AND concentration

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AND concentration

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Overall odour AND odour Overall flavour AND flavour Juiciness Hardness Fat content (%)

Product

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Attribute

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NS: P>0.05; *: P<0.05; **: P<0.01; ***: P<0.001

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