Consumer acceptance of minced meat patties from boars in four European countries

A consumer study was performed in four EU countries to further clarify the acceptability of meat with boar taint. In Denmark, France, Italy and Poland, a total of 476 female consumers evaluated 8 meat patties from boars with varying levels of skatole (0.10-0.40μg/g fat tissue) and androstenone (0.47-2.00 μg/g fat tissue), in a pair-wise comparison with patties from castrates. Boar meat patties were always less preferred than the castrate meat patties, regardless of the level of androstenone and skatole. Acceptability of the boar meat patties decreased with increasing skatole level. In samples with low skatole levels, higher levels of androstenone also reduced acceptability among androstenone sensitive consumers. No clear threshold levels for androstenone and skatole could be identified. Maps presenting the reduction in preference due to increasing levels of skatole and androstenone, and corrected for the general acceptance of the meat product were developed, taking into account androstenone sensitivity. Further work is needed, covering the whole range of androstenone and skatole levels found in entire male pigs and for a wider set of meat products.info:eu-repo/semantics/acceptedVersio

Non-destructive estimation of the intramuscular fat content of the longissimus muscle of pigs by means of spectral analysis of ultrasound echo signals

The eating quality of porcine meat is supposed to increase with increasing intramuscular fat content (IMF). The aim of this study was to investigate the use of acoustic parameters obtained by spectral analysis of ultrasound echo signals to non-destructively predict intramuscular fat content of porcine longissimus muscle. Ultrasound is regarded as a promising non-destructive technique to characterize tissue. Ultrasound data acquisition was performed at slaughter with a clinical B-mode device equipped with a 3.5 MHz center-frequency transducer on 115 warm carcasses about 45 min postmortem. Acoustic parameters quantifying attenuation, backscattering and cepstral structure were calculated off-line from the recorded primary raw ultrasound echo signals. Their relationship to IMF content was investigated. IMF level significantly influenced powerspectrum amplitudes and backscatter parameters. With partial least-squares regression (PLS), the IMF content could be predicted with root mean standard error of prediction RMSEP of 0.36% IMF. The ultrasound parameters were able to correctly classify nearly 80% of the carcasses into HIGH and LOW level class, respectively. Results indicate the potential use of ultrasound spectral analysis for non-destructive evaluation (NDE) of pig carcasses in order to estimate the IMF content. (C) 2004 Elsevier Ltd. All rights reserved

Инженерно-геологические условия поля шахты «Хакасская» и проект инженерно-геологических изысканий под строительство завода карбонизации угля (г. Черногорск, Республика Хакасия)

В процессе выполнения работы был проведен анализ и обобщение литературных сведений, фактического материала ранее проведенных исследований. Выделены особенности инженерно-геологических условий района исследований. Выполнено районирование участка строительства по условиям защищенности подземных вод.In the process, an analysis of the literature and summarize information, factual data of previous studies. The features of the engineering and geological conditions of the study area are highlighted. The zoning of the construction site has been completed under the terms of protection of groundwater

Consumer perception of boar meat as affected by labelling information, malodorous compounds and sensitivity to androstenone

This study aimed to assess the influence of two label conditions on the acceptance of boar meat. A central location test was conducted with 145 consumers each assessing 4 pieces of pork loin. Samples varied with respect to two factors: actual meat type (boar vs. standard pork) and label information (young boar meat vs. pork). Androstenone and skatole levels in the tested boar meat ranged from 0.51 to 2.72 mu g/g and 0.01 to 0.23 mu g/g melted fat, respectively. Consumers' sensitivity to and appreciation of androstenone and skatole odour was determined through a smell experiment. The acceptance of taste, tenderness, juiciness, and overall liking was neither influenced by the label information nor by the meat type. Twenty-seven % of all participants were classified as insensitive to androstenone odour, whereas 52% perceived it as positive and 21% as negative. Consumers who disliked the androstenone odour indicated a higher disliking of boar meat