Next Article in Journal
Valorization of Prickly Pear Juice Geographical Origin Based on Mineral and Volatile Compound Contents Using LDA
Next Article in Special Issue
Relationships Between Cull Beef Cow Characteristics, Finishing Practices and Meat Quality Traits of Longissimus thoracis and Rectus abdominis
Previous Article in Journal
Industrial Ultrasound Applications in the Extra-Virgin Olive Oil Extraction Process: History, Approaches, and Key Questions
Previous Article in Special Issue
Study of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of Meat
Article Menu
Issue 4 (April) cover image

Export Article

Open AccessArticle

Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers

1
Agricultural institute of Slovenia, Hacquetova ul. 17, 1000 Ljubljana, Slovenia
2
University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, Hoče, Slovenia
3
IRTA, Granja Camps i Armet, 17121 Monells, Spain
4
University of Hohenheim, Garbenstr. 17, 70599 Stuttgart, Germany
*
Author to whom correspondence should be addressed.
Foods 2019, 8(4), 122; https://doi.org/10.3390/foods8040122
Received: 16 March 2019 / Revised: 10 April 2019 / Accepted: 11 April 2019 / Published: 13 April 2019
  |  
PDF [419 KB, uploaded 13 April 2019]
  |     |  

Abstract

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. View Full-Text
Keywords: consumer; sensory acceptability; dry-cured belly; pancetta; pig; boar taint consumer; sensory acceptability; dry-cured belly; pancetta; pig; boar taint
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Čandek-Potokar, M.; Prevolnik-Povše, M.; Škrlep, M.; Font-i-Furnols, M.; Batorek-Lukač, N.; Kress, K.; Stefanski, V. Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers. Foods 2019, 8, 122.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top