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Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers
Abandoning of male piglets castration in the European Union is a challenge for the pork production sector in particular for high-quality dry-cured traditional products. The information on consumer acceptability of dry-cured products from alternatives is limited, so the objective was to test the cons...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518114/ https://www.ncbi.nlm.nih.gov/pubmed/31013871 http://dx.doi.org/10.3390/foods8040122 |
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author | Čandek-Potokar, Marjeta Prevolnik-Povše, Maja Škrlep, Martin Font-i-Furnols, Maria Batorek-Lukač, Nina Kress, Kevin Stefanski, Volker |
author_facet | Čandek-Potokar, Marjeta Prevolnik-Povše, Maja Škrlep, Martin Font-i-Furnols, Maria Batorek-Lukač, Nina Kress, Kevin Stefanski, Volker |
author_sort | Čandek-Potokar, Marjeta |
collection | PubMed |
description | Abandoning of male piglets castration in the European Union is a challenge for the pork production sector in particular for high-quality dry-cured traditional products. The information on consumer acceptability of dry-cured products from alternatives is limited, so the objective was to test the consumer acceptability of unsmoked traditional dry-cured belly (Kraška panceta) processed from three sex categories, i.e., surgical castrates (SC), entire males (EM) and immunocastrates (IC). Consumers (n = 331) were asked to taste dry-cured bellies from EM, IC and SC and to score the taste appreciation on a 9 cm unstructured scale. After tasting the pancetta of three sex categories, the consumers attributed the lowest acceptability scores to SC, whereas IC and EM received similar scores. Only about a quarter of consumers attributed the lowest score to EM, mainly when boar taint compounds were present. The results of this study indicate that a certain share of consumers was sensitive to taste deficiencies and that the leanness of this product is very important for consumers. |
format | Online Article Text |
id | pubmed-6518114 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-65181142019-06-03 Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers Čandek-Potokar, Marjeta Prevolnik-Povše, Maja Škrlep, Martin Font-i-Furnols, Maria Batorek-Lukač, Nina Kress, Kevin Stefanski, Volker Foods Article Abandoning of male piglets castration in the European Union is a challenge for the pork production sector in particular for high-quality dry-cured traditional products. The information on consumer acceptability of dry-cured products from alternatives is limited, so the objective was to test the consumer acceptability of unsmoked traditional dry-cured belly (Kraška panceta) processed from three sex categories, i.e., surgical castrates (SC), entire males (EM) and immunocastrates (IC). Consumers (n = 331) were asked to taste dry-cured bellies from EM, IC and SC and to score the taste appreciation on a 9 cm unstructured scale. After tasting the pancetta of three sex categories, the consumers attributed the lowest acceptability scores to SC, whereas IC and EM received similar scores. Only about a quarter of consumers attributed the lowest score to EM, mainly when boar taint compounds were present. The results of this study indicate that a certain share of consumers was sensitive to taste deficiencies and that the leanness of this product is very important for consumers. MDPI 2019-04-13 /pmc/articles/PMC6518114/ /pubmed/31013871 http://dx.doi.org/10.3390/foods8040122 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Čandek-Potokar, Marjeta Prevolnik-Povše, Maja Škrlep, Martin Font-i-Furnols, Maria Batorek-Lukač, Nina Kress, Kevin Stefanski, Volker Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers |
title | Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers |
title_full | Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers |
title_fullStr | Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers |
title_full_unstemmed | Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers |
title_short | Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers |
title_sort | acceptability of dry-cured belly (pancetta) from entire males, immunocastrates or surgical castrates: study with slovenian consumers |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518114/ https://www.ncbi.nlm.nih.gov/pubmed/31013871 http://dx.doi.org/10.3390/foods8040122 |
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