Advanced SearchSearch Tips
Effects of Dehairing Methods and Sex on Pork Quality and Boar Taint Compound Levels in Tissues
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Dehairing Methods and Sex on Pork Quality and Boar Taint Compound Levels in Tissues
Choi, Y.M.; Yun, Y.K.; Ryu, Y.C.; Shin, H.G.; Choe, J.H.; Nam, Y.J.; Kim, B.C.;
  PDF(new window)
The objective of this study was to investigate the effects of dehairing methods and sex on various traits of pork quality, as well as on tissue levels of the boar taint compounds androstenone and skatole. At the early postmortem period, dehided pigs showed higher muscle pH levels (p<0.05), lower temperatures (p<0.05) and lower drip loss (p<0.001) than scalded pigs. Thus, the dehairing method can affect the early postmortem glycolytic rate and water-holding capacity. Moreover, the differences in meat quality traits between the genders were small, and not considered to have practical importance. The scalding method had only a limited effect on the androstenone content. On the other hand, the scalded entire males exhibited a lower content of skatole than the dehided entire males (p<0.01). These results appear to indicate that the heating treatment from the scalding process influenced the reduction of skatole content for the scalded entire males.
Dehairing Methods;Sex;Pork Quality;Boar Taint;Androstenone;Skatole;
 Cited by
탈모방법과 성별이 돈육질 및 냉장저장성에 미치는 영향,이상훈;임광수;최영민;류연철;김병철;

한국축산식품학회지, 2007. vol.27. 3, pp.314-319 crossref(new window)
Andresen, O., T. Froystein, M. Rodbotten, H. P. Mortensen, O. Eik-Nes and P. Lea. 1993. Sensoric evaluation of boar meat with different levels of androstenone and Skatole. In Measurement and prevention of boar taint in entire male pigs (Ed. M. Bonneau). INRA Editions, Paris, France, pp. 69-74.

Babol, J. and E. J. Squires. 1995. Quality of meat from entire male pigs. Food Res. Int. 28:201-212. crossref(new window)

Banon, S., E. Costa, M. D. Gil and M. D. Garrido. 2003. A comparative study of boar taint in cooked and dry-cured meat. Meat Sci. 63:381-388. crossref(new window)

Bonneau, M., M. Le Denmat, C. Vaudelet, J. R. Veloso-Nunes, A. B. Mortensen and H. P. Mortensen. 1992. Contribution of androstenone and skatole to boar taint I. Sensory attributes of fat and pork meat. Livest. Prod. Sci. 32:63-80.

Bonneau, M., M. Le Denmat, A. B. Mortensen and H. P. Mortensen. 1993. Relationships between fat androstenone and skatole levels and the organoleptic assessment of pork and cooked ham. In: Measurement and prevention of boar taint in entire male pigs (Ed. M. Bonneau). INRA Editions, Paris, France, pp. 81-86.

Briskey, E. J. and J. Wismer-Pedersen. 1961. Biochemistry of pork muscle structure. I. Rate of anaerobic glycolysis and temperature change versus the apparent structure of muscle tissue. J. Food Sci. 26:297-305. crossref(new window)

Choi, Y. M., Y. C. Ryu and B. C. Kim. 2006. Effect of myosin heavy chain isoforms on muscle fiber characteristics and meat quality in porcine longissimus muscle. J. Muscle Foods. 17:413-427. crossref(new window)

Choi, Y. M., Y. C. Ryu and B. C. Kim. 2007. Influence of myosin heavy- and light chain isoforms on early postmortem glycolytic rate and pork quality. Meat Sci. 76:281-288. crossref(new window)

Claus, R., E. Herbert and M. Dehnhard. 1997. Comparative determination of the boar taint steroid androstenone in pig adipose tissue by a rapid enzyme immunoassay and an HPLCmethod. Arch. Lebensmittelhyg. 48, 25-48.

Claus, R., U. Weiler and A. Herzog. 1994. Physiological aspects of androstenone and skatole formation in the boar: a review with experimental data. Meat Sci. 38:289-305. crossref(new window)

De Kock, H. L., P. H. Heinze, C. M. Potgieter, G. B. Dijksterhuis and A. Minnaar. 2001. Temporal aspects related to the perception of skatole and androstenone, the major boar odour compounds. Meat Sci. 57:61-70. crossref(new window)

Dijksterhuis, G. B., B. Engel, P. Walstra, M. Fonti Furnolls, H. Agerhem, K. Fischer, M. A. Oliver, C. Claudi-Magnussen, F. Siret, M. P. Beague, D. B. Homer and M. Bonneau. 2000. An international study on the importance of androstenone and skatole for boar taint. II. Sensory evaluation by trained panels in seven European countries. Meat Sci. 54:261-269. crossref(new window)

Gardner, M. A., E. Huff-Lonergan, L. J. Rowe, C. M. Schultz- Kaster and S. M. Lonergan. 2006. Influence of harvest processes on pork loin and ham quality. J. Anim. Sci. 84:178-184.

Hambrecht, E., J. J. Eissen and M. W. A. Verstegen. 2003. Effect of processing plant on pork quality. Meat Sci. 64:125-131. crossref(new window)

Homer, D. B. and K. R. Matthews. 1998. A repeat national survey of muscle pH values in commercial pig carcasses. Meat Sci. 49:425-433. crossref(new window)

Honikel, K. O. 1987. How to measure the water-holding capacity of meat? Recommendation of standardized methods. In Evaluation and Control of Meat Quality in Pigs (Ed. P. V. Tarrant, G. Eikelenboom and G. Monin). Martinus Nijhoff, Dordrecht, The Netherlands, pp. 129-142.

Kauffman, R. G., G. Eikelenboom, P. G. Van der Wal, B. G. Merkus and M. Zaar. 1986. The use of filter paper to estimate drip loss of porcine musculature. Meat Sci. 18:191-200. crossref(new window)

Kempster, A. J., A. W. Dilworth, D. G. Evans and K. D. Fisher. 1986. The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness. 1. Butcher and consumer panel results. Anim. Prod. 43:517-533. crossref(new window)

Kumer, A. and C. S. Barsaul. 1991. Evaluation of best sex and economic slaughter weight on standard feeding in large white pigs under Indian conditions. Asian-Aust. J. Anim. Sci. 4:227-230.

Lee, S. D., Y. M. Song, S. K. Jin, K. H. Ha, I. S. Kim, C. H. Kim, R. Chowdappa, T. Sonoda and R. D. Song. 2005. Effects on growth performance and meat quality parameters by restricted diet during finishing days. Asian-Aust. J. Anim. Sci. 18:1294-1298.

Lundstrom, K., B. Malmfors, G. Malmfors and S. Stern. 1987. Meat quality in boars and gilts after immediate slaughter or lairage for two hours. Swed. Agric. Res. 17:51-56.

Malmfors, B. and R. Nilsson. 1978. Meat quality traits of boars in comparison with castrates and gilts. Swed. J. Agric. Res. 8:209-217.

Maribo, H. 1996. Temperature development in carcasses with different slaughter processes. In Proceedings of the 42nd International Congress of Meat Science and Technology, Norway, pp. 448-449.

Maribo, H., E. V. Olsen, P. Barton-Gade and A. J. Moller. 1998. Comparison of dehiding versus scalding and singeing: effect on temperature, pH, and meat quality in pigs. Meat Sci. 50:175-189. crossref(new window)

Mortensen, A. B. and S. E. Sorensen. 1984. Relationship between boar taint and skatole determined with a new analysis method. In Proceedings of the 30th European meeting of meat research workers, Bristol, pp. 394-396.

Offer, G. 1991. Modelling of the formation of pale, soft and exudative meat: effects of chilling regime and rate and extent of glycolysis. Meat Sci. 30:157-184. crossref(new window)

Park, B. Y., J. H. Kim, S. H. Cho, K. H. Hah, S. H. Lee, C. H. Choi, D. H. Kim, J. M. Lee, Y. K. Kim, J. N. Ahn and I. H. Hwang. 2007. Evidence of significant effects of stunning and chilling methods on PSE incidences. Asian-Aust. J. Anim. Sci. 20:257-262.

Patterson, R. L. S. 1968. 5$\alpha$-androst-16-en-3-one: compound responsible for boar taint in boar fat. J. Sci. Food Agric. 19:31-37. crossref(new window)

Renaudeau, D., M. Giorgi, F. Silou and J. L. Weisbecker. 2006. Effect of breed (lean and fat pigs) and sex on performance and feeding behavior group housed growing pigs in a tropical climate. Asian-Aust. J. Anim. Sci. 19:593-600.

Ryu, Y. C., Y. M. Choi and B. C. Kim. 2005. Variation in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates. Meat Sci. 71:522-529. crossref(new window)

SAS Institute Inc. 2001. $SAS/STAT^{\circledR}$ User's Guide: Version 8.2. SAS Institute Inc., Cary. North Carolina.

Sather, A. P., S. D. Jones and S. Joyal. 1991. Feedlot performance, carcass composition and pork quality from entire male and female Landrace and Large White market weight pigs. Can. J. Anim. Sci. 71:29-42. crossref(new window)

Troeger, K. and W. Woltersdorf. 1987. Influence of scalding and dehairing during pig slaughtering on meat quality. Fleischwirtschaft. 67:66-70.

Van der Wal, P. G., B. Engel and H. G. M. Reimert. 1999. The effect of stress, applied immediately before stunning, on pork quality. Meat Sci. 53:101-106. crossref(new window)

Vestergaard, J. A., J. E. Haugen and D. V. Byrne. 2006. Application of an electronic nose for measurements of boar taint in entire male pigs. Meat Sci. 74:564-577. crossref(new window)

Walstra, P., C. Claudi-Magnussen, P. Chevillon, G. von Seth, A. Diestre, K. R. Matthews, D. B. Homer and M. Bonneau. 1999. An international study on the importance of androstenone and skatole for boar taint: levels of androstenone and skatole by country and season. Livest. Prod. Sci. 62:15-28. crossref(new window)

Windholz, M., S. Budavari, R. F. Blumetti and E. S. Otterbein. 1983. The Merck index. An encyclopedia of chemicals, drugs and biologicals (10th Ed.). Merck & Co., Rahway, New Jersey.

Zamaratskaia, G., J. Babol, H. Andersson and K. Lundstrom. 2004. Plasma skatole and androstenone levels in entire male pigs and relationship between boar taint compounds, sex, steroids and thyroxine at various ages. Livest. Prod. Sci. 87:91-98. crossref(new window)