Marinade injection of pork as a possible technological strategy to reduce boar taint: response and attitude of the consumer

Peñaranda, Irene; Egea, Macarena; Linares, María Belén; López Morales, María Belén; Garrido, María Dolores

Publication:
Marinade injection of pork as a possible technological strategy to reduce boar taint: response and attitude of the consumer

dc.contributor.author	Peñaranda, Irene
dc.contributor.author	Egea, Macarena
dc.contributor.author	Linares, María Belén
dc.contributor.author	López Morales, María Belén
dc.contributor.author	Garrido, María Dolores
dc.contributor.department	Tecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned	2025-05-02T15:20:57Z
dc.date.available	2025-05-02T15:20:57Z
dc.date.issued	2024-02-20
dc.description	© 2024 The Authors. This manuscript version is made available under the CC-BY-NC 4.0 license http://creativecommons.org/licenses/by-nc/4.0/ This document is the Published Manuscript version of a Published Work that appeared in final form in Meat Science. To access the final edited and published work see https://doi.org/10.1016/j.meatsci.2024.109462	es
dc.description.abstract	Sensory evaluation by consumers allows validation of a solution for the food industry to overcome boar taint and market entire male pork with high levels of boar taint considered “unfit for human consumption”. One possible technological strategy for improvement is the injection marination of entire male pork to help minimise the impact of boar taint and improve its marketability. The responses of 120 regular pork consumers, to entire males with high levels of boar taint and castrated pork, both injection-marinated, were evaluated. The results showed a similar response between entire and castrated male pork regardless of sex, and the detection of unpleasant odours and flavours (as farm/animal), thus offering a new alternative to the pork sector to mask the boar taint and revalue this pork. However, it was observed that consumer information on castration and animal welfare of entire male pork is scarce, and it is important to increase their knowledge so that they can place a value on this technological strategy with entire male pork and thus increase their purchase intention.	es
dc.format	application/pdf	es
dc.format.extent	9	es
dc.identifier.citation	Meat Science, 2024, Vol. 212 : 109462
dc.identifier.doi	https://doi.org/10.1016/j.meatsci.2024.109462
dc.identifier.issn	Print: 0309-1740
dc.identifier.issn	Electronic: 1873-4138
dc.identifier.uri	http://hdl.handle.net/10201/153826
dc.language	eng	es
dc.publisher	Elsevier	es
dc.relation	Agreements to MCI (Ministerio de Ciencias e innovación: RTA 2017–00039–02-02), AEI (Agencia Estatal de Investigación) and INIA (Instituto Nacional de Investigación Agraria) of Spain by their financial support.	es
dc.relation.publisherversion	https://www.sciencedirect.com/science/article/pii/S0309174024000391	es
dc.rights	info:eu-repo/semantics/openAccess	es
dc.rights	Atribución-NoComercial 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc/4.0/	*
dc.subject	Marinated	es
dc.subject	Injection	es
dc.subject	Entire male pork	es
dc.subject	Strategy	es
dc.subject	Consumers	es
dc.title	Marinade injection of pork as a possible technological strategy to reduce boar taint: response and attitude of the consumer	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es