Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint. (July 2023)

• Record Type: Journal Article
• Authors: Garrido, M. Dolores; Egea, Macarena; Font-i-Furnols, Maria; Linares, M. Belén; Peñaranda, Irene
• Is Part Of: Meat science. Volume 201(2023)
• Publication Date: 2023-07
• Subjects: Edible film -- Spices -- Unpleasant odour -- New product -- Consumers; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2023.109171
• Languages: English
• ISSNs: 0309-1740

Abstract

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. Highlights: Gelatine film has been a suitable vehicle for the incorporation of spices in meat. Spiced edible films improve the sensory quality of entire male pork. Coating films offers a new product range for masking boar taint in pork. Spiced edible films ensure good consumer acceptability. Providing additional information increases the purchase intention of entire pork.