Publication: Marinade injection of pork as a possible technological strategy to reduce boar taint: response and attitude of the consumer
Authors
Peñaranda, Irene ; Egea, Macarena ; Linares, María Belén ; López Morales, María Belén ; Garrido, María Dolores
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Publisher
Elsevier
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DOI
https://doi.org/10.1016/j.meatsci.2024.109462
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info:eu-repo/semantics/article
Description
© 2024 The Authors. This manuscript version is made available under the CC-BY-NC 4.0 license http://creativecommons.org/licenses/by-nc/4.0/
This document is the Published Manuscript version of a Published Work that appeared in final form in Meat Science. To access the final edited and published work see https://doi.org/10.1016/j.meatsci.2024.109462
Abstract
Sensory evaluation by consumers allows validation of a solution for the food industry to overcome boar taint and market entire male pork with high levels of boar taint considered “unfit for human consumption”. One possible technological strategy for improvement is the injection marination of entire male pork to help minimise the impact of boar taint and improve its marketability. The responses of 120 regular pork consumers, to entire males with high levels of boar taint and castrated pork, both injection-marinated, were evaluated. The results showed a similar response between entire and castrated male pork regardless of sex, and the detection of unpleasant odours and flavours (as farm/animal), thus offering a new alternative to the pork sector to mask the boar taint and revalue this pork. However, it was observed that consumer information on castration and animal welfare of entire male pork is scarce, and it is important to increase their knowledge so that they can place a value on this technological strategy with entire male pork and thus increase their purchase intention.
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Citation
Meat Science, 2024, Vol. 212 : 109462
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