کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2449577 1554083 2016 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Boar taint detection: A comparison of three sensory protocols
ترجمه فارسی عنوان
تشخیص عصبانیت قورباغه: مقایسه سه پروتکل حسی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Fat tissue heating using microwave, hot-water, and hot-iron is compared.
• Sensory results are compared with chemical analysis.
• Various indices for performance evaluation and method comparison are reported.
• Results indicate the superiority of the hot-iron method.
• Results show the superiority of the panel result compared to individual assessors.

While recent studies state an important role of human sensory methods for daily routine control of so-called boar taint, the evaluation of different heating methods is still incomplete. This study investigated three common heating methods (microwave (MW), hot-water (HW), hot-iron (HI)) for boar fat evaluation. The comparison was carried out on 72 samples with a 10-person sensory panel. The heating method significantly affected the probability of a deviant rating. Compared to an assumed ‘gold standard’ (chemical analysis), the performance was best for HI when both sensitivity and specificity were considered. The results show the superiority of the panel result compared to individual assessors. However, the consistency of the individual sensory ratings was not significantly different between MW, HW, and HI. The three protocols showed only fair to moderate agreement. Concluding from the present results, the hot-iron method appears to be advantageous for boar taint evaluation as compared to microwave and hot-water.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 111, January 2016, Pages 92–100
نویسندگان
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