Browsing by Author "Bussmann, Karla"
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- ItemThe chemical profiling of boar taint within entire male pigs in the Western Cape, South Africa(Stellenbosch : Stellenbosch University, 2015-12) Bussmann, Karla; Hoffman, Louwrens C.; Stellenbosch University. Faculty of Agrisciences. Dept. of Food Science.ENGLISH ABSTRACT: The objective of this study was to investigate whether there were correlations between sections of the South African PORCUS classification system and the intramuscular fat percentage of the Longissimus dorsi muscle of entire male carcasses, as well as between the classification system and androstenone concentration found in the subcutaneous backfat of the carcass. Furthermore it was investigated if androstenone in the subcutaneous fat of the Longissimus thoracis would increase or decrease due to the use of three different cooking methodologies (pan fried, oven baked and sous vide). In the first trial, the Longissimus dorsi of P-, O- and R-classified entire male carcasses (44 P-, 82 O- and 46 R-carcasses) underwent chemical composition- and androstenone concentration (HPLC-MS/MS-FD) analyses. It was expected that as the PORCUS classes decreased in percentage lean meat, both the intramuscular fat (determined with the use of chemical analysis) and androstenone concentration (μg/g) would increase. However in this study no differences were found in the intramuscular fat percentage of P- and O-carcasses or P- and R-carcasses (P > 0.05). R-classified carcasses had a higher intramuscular fat percentage than that of O-carcasses (p < 0.001). These results therefore indicated that there was no specific trend that the intramuscular fat percentage correlates with the lean meat percentage as predicted by the PORCUS classification. Also, there was no correlation (r = 0.065; p = 0.397) between the intramuscular fat percentage and backfat thickness (as determined by the Hennessey grading probe). It was also found that there was no significant difference between androstenone found in the intramuscular fat of P-, O- or R carcasses (P > 0.05). This was also contrary to what was expected. It could thus not be claimed that as the % lean meat yield according to the PORCUS classification decreases, the androstenone concentration would increase. There was, however, a significant but low correlation between increasing warm carcass weight (kg) and increasing androstenone concentrations (μg/g) (r = 0.2674; p < 0.01). Further investigation also indicated that O-carcasses had the highest percentages of carcasses (30.12%) with androstenone levels above the sensory threshold (androstenone > 0.45 μg/g). In the second research trial, different cooking methods (pan fried, oven baked and sous vide) of 12 pork chops (Longissimus thoracis) having a high predetermined androstenone concentration were compared to determine how androstenone would react to different cooking methods. All samples used were from O-classified entire male pig carcasses as this carcass classification group was readily available and it was shown that they had higher concentrations of androstenone present within the subcutaneous fat. Androstenone concentrations in the subcutaneous fat were measured before and after preparation. Pan fried chops had a significantly lower concentration of androstenone than oven baked chops (p = 0.046) which could have resulted from the different heating methods (direct dry heat and indirect dry heat, respectively) used. No difference was found in androstenone concentrations between raw samples and any of the prepared samples (P > 0.05). It is important to note that the means of all samples were above the sensory threshold (> 0.45 μg/g) which could result in consumers experiencing off odours whilst preparing pork. This could possibly have a negative effect on the pork industry.