Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5791025 | Meat Science | 2016 | 6 Pages |
â¢Consumers judged boar chops pure and within a meal presentation context.â¢Full meal context enhanced expected liking but did not moderate taste acceptance.â¢Liking of tainted boar chops is related to trained expert's fat score.â¢Olfactory sorting of boars during quality control at slaughter appears reasonable.
This study investigated the acceptance of pork with varying levels boar-taint related off-flavours both, within a meat-alone (pure) and a meal context. In total, backfat samples of n = 24 animals were evaluated by a trained panel. The fat score was then related to the consumer liking of the pork chops. Repeated ANOVA of chop liking with consumer as a random factor (n = 37) and fat score as an interval predictor shows neither a main effect of context (dwithin = 0.015) nor the interactions of context with linear and quadratic coefficient of the fat score. The linear (b = â 0.20) and quadratic (b = â 0.24) coefficients of the fat score main effect demonstrate the necessity and effectiveness of sensory quality control at slaughter. The quadratic coefficient showed a distinct penalty for higher fat scores. Sensory defects detected by trained panellists may not be noticed by usually less sensitive consumers.