Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint
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Publication date
2023-03-28ISSN
0309-1740
Abstract
Pork production has undergone a shift towards the rearing of entire male pigs, however, its meat might carry with the presence of boar taint and it would be considered “unfit for human consumption”. To offer a new alternative to the pork sector tailored to the needs of consumers, a viable option would be the use of edible spiced gelatin films to help minimize boar taint and improve its marketability. The responses of 120 regular meat consumers to entire pork with high levels of boar taint and castrated pork free of boar taint, both coated with spiced gelatin films were evaluated. They showed a similar response between entire and castrated male pork coated with spiced films, regardless of whether consumers usually detected unpleasant odours (as farm/animal) when consuming pork or not. Therefore, the new spiced films offer a new range of products to consumers as they contribute to the improvement of the sensory quality of entire male pork, especially among consumers who tend to buy new products.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
10
Publisher
Elsevier
Is part of
Meat Science
Citation
Garrido, M. Dolores, Macarena Egea, Maria Font-i-Furnols, M. Belén Linares, and Irene Peñaranda. 2023. "Consumer Perception Of Entire Male Pork Coated With Spiced Edible Films As A New Product To Mask Boar Taint". Meat Science 201: 109171. doi:10.1016/j.meatsci.2023.109171.
Grant agreement number
INIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00039-C02-02/ES/Desarrollo de estrategias tecnológicas que garanticen la calidad sensorial de la carne y productos derivados de cerdos machos enteros y permitan su comercialización en el mercado nacional y de exportación/Class&Mask
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2685]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/