Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers
Marjeta Čandek-Potokar 1,2,*
, Maja Prevolnik-Povše 1,2, Martin Škrlep 1, Maria Font-i-Furnols 3, Nina Batorek-Lukač 1, Kevin Kress 4 and Volker Stefanski 4
, Maja Prevolnik-Povše 1,2, Martin Škrlep 1, Maria Font-i-Furnols 3, Nina Batorek-Lukač 1, Kevin Kress 4 and Volker Stefanski 4
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
(This article belongs to the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement)
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-TextKeywords:
consumer; sensory acceptability; dry-cured belly; pancetta; pig; boar taint
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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.
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