Value-Recovery from Non-Castrated Boar Fat at Different Levels of Boar Taint Odour Via Smoked Sausage and Pâté

Les Cahiers de l’IFIP Revue R&D de la filière porcine française Vol 1 - N° 1 - 2014

Value-recovery from non-castrated boar fat at different levels of boar taint odour via smoked sausage and pâté

Patrick CHEVILLON (1), Jean-Luc MARTIN (2), Gilles NASSY (1) (1) IFIP‐Institut du Porc, BP 35104, 35651 Le Rheu Cedex, France (2) IFIP‐Institut du Porc, 7 avenue du Général de Gaulle, 94 704 Maisons-Alfort Cedex, France [email protected]

The aim of this study on Strasbourg-type fresh smoked sausage and farmhouse pâté was to identify consumer sensory acceptance by a boar taint-sensitive consumer tasting panel. Backfat was selected from non-castrated boar carcasses with boar taint detected at the slaughter-house by chemical analysis of scatole and androstenone content. Nine sausage batters of increasing scatole and androstenone content were produced, along with a control mix made from sow backfat. The all-round assessment of the pâté for low-androstenone-content batches (less than 1 µg androstenone per g fat) was equivalent to the control batch score. At upwards of 1.5 µg androstenone plus 0.15 µg scatole per g in the backfat, there is a sharp drop in all-round assessment of the end-product. Our analysis on Strasbourg-type fresh smoked sausage found that androstenone and scatole concentration had no effect on all-round consumer assessment scores. The recipe for Strasbourg-type fresh smoked sausage made with salt-cured backfat and soaked in liquid smoke appears to heavily influence product taste and odour and to mask boar taint.

Valorisation du gras de porcs non castrés à différents niveaux d’odeurs dans des saucisses fumées et pâté

L’étude visait à évaluer l’acceptabilité de la saucisse type Strasbourg fumée et du pâté de campagne par un panel de consommateurs sélectionnés comme sensibles aux odeurs de verrat. Du gras de bardière issu de carcasses de mâles non castrés identifiées comme odorantes à l’abattoir par analyse chimique des taux de scatol et d’androsténone a été sélectionné. 9 mêlées de niveaux croissants en androsténone et scatol ont été réalisées ainsi qu’une mêlée témoin à partir de gras de femelles. L’appréciation globale du pâté fabriqué avec les lots faiblement chargés en androsténone (valeur en androsténone inférieure à 1 µg/g de gras) est équivalente au lot témoin. A partir d’une valeur en androsténone de 1,5 µg associée à des valeurs en scatol supérieures à 0,15 µg dans le gras, on observe une chute nette de l’appréciation générale du produit. Concernant la saucisse de Strasbourg fumée, l’IFIP a mis en évidence que la concentration en androsténone et scatol n’a pas d’effet sur l’appréciation globale par le consommateur. La recette de la saucisse de Strasbourg fumée élaborée à partir du gras de bardière bénéficiant d’une cuisson en salaison ainsi qu’un trempage des saucisses dans de la fumée liquide, semble influer fortement sur l’odeur et le goût, et masquer l’odeur de verrat.

2014 -Ifip-Institut du porc - All rights reserved rights - All porc du 2014 -Ifip-Institut reserved rights - All porc du 2014 -Ifip-Institut Keywords: boar taint, Strasbourg fresh smoked sausage, pâté, androstenone, scatole, jury consumer taste panel Mots clés : odeur de verrat, saucisse de Strasbourg fumée, pâté, androsténone scatol, jury consommateur

Les Cahiers de l’IFIP - Vol 1- n° 1 - 2014 75 Valorisation du gras de mâles non castrés en saucisse fumée et pâté

Introduction

A letter of intent has been drafted by the EU and signed by the majority of EU pork industry value chains (European Declaration on alternatives to surgical castration of pigs). Under this agreement, we are committed to work towards ending the castration of pigs by 2018. Bardière découennée LBreeding non-castrated male pigs results in 3–5% of boar carcasses naturally presenting a musky pheromone-dense boars sampled, taking 1 to 2 kg fatback per pig). All fatback odour that puts off a number of consumers, according samples were vacuum-packed then frozen at -18°C until to claims from the leading countries engaged in rearing odour-active compound analysis by the INRA. non-castrated boars to sexual maturity. There is intensive Once the INRA had characterized the androstenone/scatole research to develop a technology for in-slaughterhouse content of each fatback, the samples were ready to be taken detection and out-sorting of carcasses with boar taint by to the Maisons-Alfort-based technological trialling space rapid chemical analysis of odour-active compounds or and manufactured into farmhouse pâté and Strasbourg- sensory analysis by trained profilers. The IFIP has led type fresh smoked soft-textured sausage by incorporating numerous sensory testing studies (Chevillon et al. 2010, this odour-profiled fatback into the recipes. Bonneau et al. 2012) to validate the acceptability thresholds The odour-profiled fatback was incorporated into the of various ready-processed or fresh pork products based farm-house pâté and soft-textured sausage recipes at low on chemical levels of the odour-active compounds scatole to increasingly high rates of androstenone/scatole content and androstenone measured in pig fat. No study to date as schematized in Table 1. has assessed the sensory acceptability of high-taint fat from Table 1: Comparison of 9 low-to-high androstenone non-castrated boar carcasses with boar taint detected at the and scatole concentration batches slaughterhouse by chemical analysis of odour compounds. Androstenone Scatole content Batch content (µg/g fat) Here, the project used a boar taint-sensitive consumer tas- (µg/g fat used) ting panel in order to identify the threshold of consumer A3S3 2 to 3 0.2 to 0.3 sensory acceptance on two charcuterie products contai- ning a high percentage of fat rich in increasing scatole and A3S2 2 to 3 0.1 to 0.2 androstenone concentrations: farmhouse pâté and soft-tex- A3S1 2 to 3 0 to 0.1 tured sausage. These two products were chosen in consen- sus with French slaughterhouse and salt curing industry A2S3 1 to 2 0.2 to 0.3 professionals. One is eaten hot, whereas the other is eaten A2S2 1 to 2 0.1 to 0.2 cold. A2S1 1 to 2 0 to 0.1 Material and methods A1S3 0 to 1 0.2 to 0.3 A1S2 0 to 1 0.2 to 0.3 Selection objectives on the low-to-high-taint A1S1 0 to 1 0 to 0.1 fatback samples to be tested in the recipes

This research programme consisted in recovering fatback Fatbacks finally selected from non-castrated boar carcasses with boar taint detected at the slaughterhouse by chemical analysis of scatole and Working from 380 vacuum-packed fatbacks that were sub- androstenone content, for end-purpose of incorporating sampled and analyzed by the INRA to determine andros- them into two charcuterie products: farmhouse pâté and ten-one and scatole content, we formed 9 batches that are soft-textured sausage. The two odour-active compounds characterized by the following androstenone–scatole pro- were assayed by HPLC at the INRA’s Saint-Gilles-based lab files (see Table 2). Over a three month period, fatback samples were taken from all non-castrated male pigs under the UTOPIGE In relation to our objective as set out in Table 1, a fairly genetics programme slaughtered at the Cooperl slaughte- drastic selection scheme had to be applied on the fatback rhouse in Montfort-sur-Meu and from non-castrated pigs samples (see Figure 1, Distribution of samples analyzed), under IFIP research programmes at the Romillé experi- with only 11% of the 380 samples available ultimately being

mental pig farm slaughtered at the Gatine Viandes slaugh- selected for inclusion into homogeneous batches with the reserved rights - All porc du 2014 -Ifip-Institut terhouse in La Guerche-de-Bretagne (i.e. 380 non-castrated lowest standard deviations possible.

76 Les Cahiers de l’IFIP - Vol 1- n° 1 - 2014 Valorisation du gras de mâles non castrés en saucisses fumées et pâté ,

Table 2: Androstenone and scatole profiling of the selected fatbacks samples Nbr male pigs Mean androstenone Mean scatole Batch selected content (SD) content (SD) A3S3 3 2.72 µg/g (0.61) 0.30 µg/g (0.07) A3S2 5 3.08 µg/g (0.86) 0.15 µg/g (0.03) A3S1 5 2.70 µg/g (0.59) 0.04 µg/g (0.02) A2S3 4 1.75 µg/g (0.16) 0.33 µg/g (0.06) A2S2 5 1.70 µg/g (0.17) 0.15 µg/g (0.02) A2S1 4 1.66 µg/g (0.20) 0.05 µg/g (0.02) A1S3 5 0.55 µg/g (0.05) 0.35 µg/g (0.20) A1S2 5 0.51 µg/g (0.03) 0.12 µg/g (0.02) A1S1 6 0.47µg/g (0.06) 0.05 µg/g (0.01) Sow-fat control 12 - -

Manufacture of the 9 batches of Strasbourg- type fresh smoked sausage der cuts of castrated boars or retail sows. The fat source was selected-batch fatback from non-castrated boars incorpo- Three runs of Strasbourg-type sausage were manufactured rated to 24% of the raw ingredient content of the recipe. following standard charcuterie practice. For each manufacturing run, four batches were produced from 3 kg of mix Manufacture of the 9 batches of farmhouse pâté • Run 1: Control BATCH [sow-source fatback], BATCH A1S1, BATCH A1S2 and BATCH A1S3 Three farmhouse pâté terrines were manufactured fol- • Run 2: Control BATCH [sow-source fatback], BATCH lowing the same protocol as for the Strasbourg-type smoked A2S1, BATCH A2S2 and BATCH A2S3 sausage. For each manufacturing run, four batches were • Run 3: Control BATCH [sow-source fatback], BATCH produced from 3 kg of mix. A3S1, BATCH A3S2 and BATCH A32S3 The recipe followed standard charcuterie practice for manufacturing farmhouse pâté. The recipe followed standard practice for manufacturing The meat filler and liver used came from shoulder cuts of Strasbourg-type Figure fresh 1: Distributionsmoked sausage. des 380 The échantillons smoked desau gra- de bardièrecastrated en boar androsténone or retail etsow scatol carcasses. (µg/g de The gras) fat source was sages were obtained by soaking in liquid smoke. The meat selected-batch fatback from non-castrated boars incorpo- filler required for the sausage batter mix came from shoul- rated to 30% of the raw ingredient content of the recipe.

TauxScatol de scatol content µg/g µg/g de fat gras 1,00

0,90

0,80

0,70

0,60 A2S3 0,50 A3S3 BatchLot : : A1S3 0,40 0,30 A3S2 0,20 A1S2 0,10 A1S1 A3S1 0,00 0,00 0,50 1,00 1,50 2,00 2,50 3,00 3,50 4,00 4,50 5,00 A2S2 A2S1 TauxAndrostenone d'androsténone content µg/g µg/g de grasfat 2014 -Ifip-Institut du porc - All rights reserved rights - All porc du 2014 -Ifip-Institut reserved rights - All porc du 2014 -Ifip-Institut Figure 1: Distribution of fatbacks available for product manufacture and samples selected for the products manufactured

Les Cahiers de l’IFIP - Vol 1- n° 1 - 2014 77 Valorisation du gras de mâles non castrés en saucisse fumée et pâté

Consumer acceptability test We elected not to set rules on gender ratio as the fact that The IFIP planned to run hedonic-scale taste tests on the dif- women are more androstenone-sensitive than men would ferent batches by androstenone-sensitive consumers. The have made it difficult to keep a balanced gender ratio. rationale was that although most people are scatole-sensitive, Les dégustations ont eu lieu selon les normes V09.105 dans 50% of consumers are either androstenone-anosmic or can le laboratoire d’analyse sensorielle Actalia situé à Caen. pick up the smell but do not find it offensive. Les produits ont été présentés en conditions de lumière du jour. Consequently, for this study, the IFIP invited ACTALIA to Chaque consommateur a reçu, pour chaque lot, une sau- preselect (ahead of the test sessions) a panel of androsten- cisse de Strasbourg entière réchauffée dans l’eau bouillante one-sensitive and androstenone-averse people. et immédiatement servie à une température de 60 °C. Three hedonic like/dislike tests were led per product. At For tests on the farmhouse pâté, each consumer was given each per-product test, the androstenone-sensitive consumers one 50 g slice of pâté per batch served at a temperature of scored four batches as per Table 3 below. 6–7°C with a salt-free cracker on which to taste the product. The consumers were regular charcuterie buyers aged The consumer taste tests were completed by two groups over 25 with a like-preference for knack-type sausages/ counting close to 100 different people— consumers that farmhouse pâté. participated in the three sausage tests were excluded from participating in the pâté tests. Table 3: Number of consumer taste tests per product (farmhouse pâté or Strasbourg-type fresh smoked soft-textured sausage) Results Consumer tests Batch to be tested A1S1 Assessment of the Strasbourg-type fresh smoked sausages A1S2 TEST 1 A1S3 Figure 2 below illustrates the all-round consumer satisfaction rates recorded in the three tests led on Strasbourg- Sow-fat control type fresh soft-textured sausage. The figures show few clear A2S1 batch-to-batch differences with increasingly high androstenone and scatole content. A2S2 TEST 2 - In TEST 1 comparing 3 A1 batches of sausages in which A2S3 androstenone content was low but scatole content Sow-fat control increased progressively from batches A1S1, A1S2 and A1S3, we found no marked consumer dislike with A3S1 increasing scatole content. The control batch produced A3S2 using sow fat even turned out to be the least liked. TEST 3 A3S3 - In TEST 2 on batches made with moderately andros- Sow-fat control tenone-rich (1–2 µg/g) fatback, batch A2S3 which pre-

A AB 6,5 A A AB A A B A 6 AB B B Saucisse 5,5 de Strasbourg 5 4,5 4 3,5

scored on a scale of 1 to 10 on a scale of 1 to scored 3 2,5 Sow A1S1 A1S2 A1S3 Sow A2S1 A2S2 A2S3 Sow A3S1 A3S2 A3S3 controls controls controls TEST 1 TEST 2 TEST 3 All-round assessment 5,2 6,1 6,1 5,7 6,1 5,3 5,9 6,5 6,1 5,6 6,2 6,3 2014 -Ifip-Institut du porc - All rights reserved rights - All porc du 2014 -Ifip-Institut Figure 2: All-round assessment results for tests 1, 2 and 3 on the Strasbourg-type sausage

78 Les Cahiers de l’IFIP - Vol 1- n° 1 - 2014

Figure 3: appréciation de l'odeur de la saucisse de Strasbourg selon le test 1, 2 et 3

6,5 A A A A A A A A A A A Saucisse 6 A de Strasbourg 5,5 5 4,5 4 3,5

scored on a scale of 1 to 10 on a scale of 1 to scored 3 2,5 Sow A1S1 A1S2 A1S3 Sow A2S1 A2S2 A2S3 Sow A3S1 A3S2 A3S3 controls controls controls TEST 1 TEST 2 TEST 3 All-round assessment 5,4 5,9 6 5,9 5,9 5,4 5,8 5,9 5,8 5,5 5,7 5,9

Figure 4: appréciation du Goût de la saucisse de Strasbourg selon letest 1, 2 et 3

6,5 A A A A A Saucisse A A AB AB A A 6 B de Strasbourg 5,5 5 4,5 4 3,5

scored on a scale of 1 to 10 on a scale of 1 to scored 3 2,5 Sow A1S1 A1S2 A1S3 Sow A2S1 A2S2 A2S3 Sow A3S1 A3S2 A3S3 controls controls controls TEST 1 TEST 2 TEST 3 All-round assessment 5 6,1 6 5,7 6 5,3 5,8 6,3 6 5,9 6,1 6,3 A AB 6,5 A A AB A A B A 6 AB B B Saucisse 5,5 de Strasbourg 5 4,5 4 3,5

A AB 6,5 A A AB A A B A 6 AB B B Saucisse 5,5 de Strasbourg Valorisation du gras de mâles non castrés en saucisses fumées et pâté 5 , 4,5 Figure 3: appréciation de l'odeur de la saucisse de Strasbourg selon le test 1, 2 et 3 4 3,5

scored on a scale of 1 to 10 on a scale of 1 to scored 3 6,5 A A A A A A A A A A A 2,5 A Saucisse 6 Sow A1S1 A1S2 A1S3 Sow A2S1 A2S2 A2S3 Sow A3S1 A3S2 A3S3 controls controls controls de Strasbourg 5,5 TEST 1 TEST 2 TEST 3 5,2 6,1 6,1 5,7 6,1 5,3 5,9 6,5 6,1 5,6 6,2 6,3 All-round assessment5 4,5 4 3,5

scored on a scale of 1 to 10 on a scale of 1 to scored 3 2,5 Sow A1S1 A1S2 A1S3 Sow A2S1 A2S2 A2S3 Sow A3S1 A3S2 A3S3 controls controls controls Figure 3: appréciationTEST 1 de l'odeur de la saucisse deTEST Strasbourg 2 selon le test 1, 2 et 3 TEST 3 All-round assessment 5,4 5,9 6 5,9 5,9 5,4 5,8 5,9 5,8 5,5 5,7 5,9

Figure 3: Odour assessment results for tests 1, 2 and 3

6,5 A A A A A A A A A A A sented Saucisse the highest in-test 6scatole boar taint risk in terms TasteA scores on the Strasbourg-type sausage as produced in ofde bad Strasbourg taste or off-odour5,5 was also the most liked. this test appear unaffected by the presence of odour-active compounds in the fat component. In two out of three tests, 5 - In TEST 3, the most androstenone-rich scatole-rich batch the most androstenone-rich and most-scatole-rich sausage 4,5 (batch A3S3) of theFigure entire 4: appréciation test was also du Goûtthe most de la saucisseliked. de Strasbourgwas also the selon most-liked letest 1, 2 productet 3 in terms of taste scores (see 71% of the consumers stated4 they would re-eat the most Figure 4). All-round product score appears to be shaped androstenone-rich scatole-rich3,56,5 batch (batch A3S3) com- more by the mouthfeel of the sausage than its actualA taste. A A A A Saucisse A A AB AB A A

pared to just 54% for the 10 on a scale of 1 to scored sow-fat3 6 sample. B de Strasbourg 2,55,5 Assessment of the farmhouse pâté The evidence from this consumerSow taste A1S1 test onA1S2 Strasbourg- A1S3 Sow A2S1 A2S2 A2S3 Sow A3S1 A3S2 A3S3 5 controls controls controls type fresh smoked soft-textured sausage showsTEST 1 that andros- The firstTEST key 2 conclusion to underlineTEST is 3 that the control tenone andAll-round scatole assessment content 4,5has little5,4 adverse5,9 impact—and6 5,9 5,9batches 5,4 made5,8 with sow5,9 fat 5,8systematically 5,5 5,7 posted 5,9all-round may well even improve—all-round4 product score. scores at least as good or better than non-castrated boar In terms of smell (Figure 3) scores,3,5 we found no differences fatback batches. between batches with different androstenone and scatole

scored on a scale of 1 to 10 on a scale of 1 to scored 3 concentrations. All-round assessment of the pâté in androstenone-light Fatback-based recipe, salt2,5 curing and soaking the sau- batches of pâté (TEST 1: batches A1S1, A1S2 and A1S3, Sow A1S1 A1S2 A1S3 Sow A2S1 A2S2 A2S3 Sow A3S1 A3S2 A3S3 sages in liquid smoke all appearcontrols to heavily influence final controlsi.e. with androstenone contentcontrols less than 1 µg/g fat) was TEST 1 TEST 2 TEST 3 product odourAll-round and to assessment mask the boar5 taint smell6,1 of 6the starter5,7 6good, 5,3and globally5,8 on6,3 a par with6 the5,9 sow-fat 6,1 control6,3 batch fat when the productFigure is served 4: appréciation at 60°C. du Goût de la saucisse de Strasbourg(Figure 5). selon letest 1, 2 et 3

6,5 A A A A A Saucisse A A AB AB A A 6 B de Strasbourg 5,5 5 4,5 4 3,5

scored on a scale of 1 to 10 on a scale of 1 to scored 3 2,5 Sow A1S1 A1S2 A1S3 Sow A2S1 A2S2 A2S3 Sow A3S1 A3S2 A3S3 controls controls controls TEST 1 TEST 2 TEST 3 All-round assessment 5 6,1 6 5,7 6 5,3 5,8 6,3 6 5,9 6,1 6,3 2014 -Ifip-Institut du porc - All rights reserved rights - All porc du 2014 -Ifip-Institut reserved rights - All porc du 2014 -Ifip-Institut Figure 4: Taste assessment results for tests 1, 2 and 3

Les Cahiers de l’IFIP - Vol 1- n° 1 - 2014 79 Valorisation du gras de mâles non castrés en saucisse fumée et pâté

6,5 A 6 A A A A A A A A Pâté de 5,5 A A campagne 5 4,5 4 3,5

scored on a scale of 1 to 10 on a scale of 1 to scored 3 B 2,5 Sow A1S1 A1S2 A1S3 Sow A2S1 A2S2 A2S3 Sow A3S1 A3S2 A3S3 controls controls controls TEST 1 TEST 2 TEST 3 All-round assessment 5,7 5,4 5,7 5,4 6,1 5,8 5,4 5,2 5,8 2,6 5,4 5,2

6,5 Figure 5: All-round assessment results for tests 1, 2 and 3 on the pâté A 6 A A A A A A There is therefore an opportunity to recycle meat and fat In terms of Asmell (Figure 6), the consumerA panel gave very Pâté de 5,5 A A of very low-androstenone-content intact boars into far- bad scores to batch A3S1 which was androstenone-rich (2.7 campagne 5 mhouse pâté without impacting on the all-round product µg/g) but scatole-light (0.02µg/g fat).This androstenone- assessment, regardless of4,5 carcass scatole content. rich-only A3S1 batch presented a pronounced boar taint 4 smell, reflected in a three-fold drop in consumer satisfac- - TEST 2 found lower 3,5all-round assessmentFigure 6: appréciation scores for de l'odeurtion du rate pâté down selon tole test10% 1, against 2 et 3 35% consumer satisfaction batches A2S2 and A2S3, which lost 10 to 20 percentage for the sow-fat control batches.

scored on a scale of 1 to 10 on a scale of 1 to scored 3 points on consumer satisfaction compared to control- After already scoring badly onB smell, batch A3S1 then 2,5 batch pâté made from sow Sowfat or pâtéA1S1 madeA1S2 from A1S3 low- Sow scoredA2S1 veryA2S2 badly A2S3 on tasteSow (Figure A3S1 7). A3S2 A3S3 controls controls controls scatole-content intact boars (A2S1). TESTThe 1combination LookingTEST at2 the feedback on this TESTbatch, 3 consumers cited 6,5 of 1.5 All-roundµg average assessment androsterone5,7 and5,4 1.5 µg-plus5,7 scatole5,4 6,1 either5,8 lack5,4 of taste5,2 (39 consumers)5,8 2,6 or5,4 no likeable5,2 taste Pâté de 6 leads to a sharp drop in all-round product assessmentA (30 consumers),A or otherA negative descriptors (off-tasting, campagne A A A A A score. 5,5 urine-tasting, nauseating,A taste of blood,A of cornedA beef). 5 It appears that despite actively selecting for androstenone- - TEST 3 found that4,5 for all three intact boar batches, sensitive consumers, the scale of perception remains very re-eat intention plummeted4 at androstenone contents large. higher than 2 µg/g fat. Batch A3S1, which was heavy on The evidence compiled here for very androstenone-rich 3,5 androstenone (2.70 µg/g) and light on scatole (0.02 µg/g), fats (i.e. over 2 µg/g fat) suggestsB that it would not be scored badly and 10 on a scale of 1 to scored finished3 bottom of the table in terms advisable to use intact boar fatback as an ingredient of 2,5 of all-round assessment. BatchesSow A1S1A3S2 Figure andA1S2 A3S2 6: appréciationA1S3 posted Sow de l'odeurfarmhouseA2S1 duA2S2 pâté pâté. selonA2S3 le testSow 1, 2 etA3S1 3 A3S2 A3S3 intermediate-range scorescontrols but wereTEST also 1 less liked thancontrols ThereTEST was 2 no evidencecontrols of an equallyTEST 3similarly pronounced the sow-fatAll-round control assessment batch. 5,3 5,1 5,5 5,1 5,6 effect5,4 of 5,1scatole content4,9 5,4on the pâté.2,9 This5 study5,1 was unable to

6,5 Pâté de 6 A A A campagne A A A A A 5,5 A A A 5 4,5 Figure 7: appréciation du goût du pâté selon le test 1, 2 et 3 4 3,5 B

scored on a scale of 1 to 10 on a scale of 1 to scored 3 6,5 2,5 A A Pâté de 6 Sow A1S1 AA1S2 A1S3 Sow A2S1 A2S2 A2S3 A Sow A3S1 A3S2 A3S3 controlsA A controls A A controls campagne 5,5 TEST 1 TEST 2 TEST 3 All-round assessment 5,3 5,1 5,5 A 5,1 5,6 5,4 5,1 4,9 5,4 2,9 A 5 A 5,1 5 2014 -Ifip-Institut du porc - All rights reserved rights - All porc du 2014 -Ifip-Institut 4,5 Figure 6: Odour assessment results for tests 1, 2 and 3 on the pâté 4 3,5 80 Les Cahiers de l’IFIP - Vol 1- n° 1 - 2014 scored on a scale of 1 to 10 on a scale of 1 to scored 3 B 2,5 2 Figure 7: appréciation du goût du pâté selon le test 1, 2 et 3 Sow A1S1 A1S2 A1S3 Sow A2S1 A2S2 A2S3 Sow A3S1 A3S2 A3S3 controls TEST 1 controls TEST 2 controls TEST 3 All-round assessment 5,6 5,4 5,8 5,2 5,9 5,9 5,5 5,4 5,8 2,3 5,2 5,1

6,5 A A Pâté de 6 A A A A A A campagne 5,5 A A A 5 4,5 4 3,5

scored on a scale of 1 to 10 on a scale of 1 to scored 3 B 2,5 2 Sow A1S1 A1S2 A1S3 Sow A2S1 A2S2 A2S3 Sow A3S1 A3S2 A3S3 controls TEST 1 controls TEST 2 controls TEST 3 All-round assessment 5,6 5,4 5,8 5,2 5,9 5,9 5,5 5,4 5,8 2,3 5,2 5,1 6,5 A 6 A A A A A A A A Pâté de 5,5 A A campagne 5 4,5 4 3,5

Figure 6: appréciation de l'odeur du pâté selon le test 1, 2 et 3

6,5 Pâté de 6 A A A campagne A A A A A 5,5 A A A 5 4,5 4 3,5 B

scored on a scale of 1 to 10 on a scale of 1 to scored 3 2,5 Sow A1S1 A1S2 A1S3 Sow A2S1 A2S2 A2S3 Sow A3S1 A3S2 A3S3 controls TEST 1 controls TEST 2 controls TEST 3 All-round assessment 5,3 5,1 5,5 5,1 5,6 5,4 5,1 4,9 5,4 2,9 5 5,1

Valorisation du gras de mâles non castrés en saucisses fumées et pâté Figure 7: appréciation du goût du pâté selon le test 1, 2 et 3 ,

6,5 A A Pâté de 6 A A A A A A campagne 5,5 A A A 5 4,5 4 3,5

Figure 7: Taste assessment results for tests 1, 2 and 3 on the pâté

clearly evidence the effect of androstenone content × scatole Some meat-curers may want to opt for jowl fat which may content interaction on the acceptability of farmhouse pâté. be more odour compound-packed due to the fat-embedded Other odour-active compounds responsible for boar taint-like salivary glands. These salivary glands are more androstenone smell may be implicated in this eaten-cold food. and scatole-rich than the fatty tissue. Whittington et al (2011) measured far higher androstenone Discussion concentrations in a composite sample of “fat and muscle from the head along with salivary glands” than in the fat- In conclusion, the consumer as selected in this trial (as back from the same pig carcasses. androstenone-sensitive) does not register a very dislikeable taste or smell in three batches of Strasbourg-type fresh Acknowledgements smoked sausage fabricated from increasingly boar taint compound-rich intact boar fatback compared to a control The study was made possible by financial support from batch of sausages fabricated with sow fatback. France AGRIMER and INAPORC. This conclusion certainly holds true under our experimen- tal testing conditions. i.e. with fatback used as raw material.

References

• Bonneau M., Chevillon P., 2012. Acceptability of entire male pork with vari-ous levels of androstenone and skatole by consumers according to their sensitivity to androstenone. Meat Science 90, pp. 330-337. • Patrick Chevilon, Michel Bonneau, Gilles Nassy, Eric Gault, Thierry Lhom-meau. Détermination d’un seuil de risque d’odeurs sexuelles de verrats sur rôti de mâle entier à partir d’analyses sensorielles consommateurs, 2011. INAPORC report filed July 2012. • Patrick Chevillon, Nadine Guingand, Valérie Courboulay, Nathalie Quiniou, Michel Bonneau, 2010. Niveaux d’androsténone et de scatol dans les gras de porcs mâles entiers issus d’élevages de production, et acceptabilité de leurs viandes par les consommateurs. Journées de Recherche Porcine, 2010. • Patrick Chevillon, Michel Bonneau, Pierre Le Strat, Nadine Guingand, Valérie Courboulay, Nathalie Quiniou, Eric gault, Thierry Lhommeau, 2010. Ac-ceptabilité par les consommateurs des viandes de porc mâle entier trans-formées en saucisse, lardon, saucisson sec et jambon cuit. Journées de Recherche Porcine, 2010. • Whittington F.M. et al, 2011. Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat. Meat Science, 88, (2011) 249-255.

References to this article

2014 -Ifip-Institut du porc - All rights reserved rights - All porc du 2014 -Ifip-Institut reserved rights - All porc du 2014 -Ifip-Institut • Chevillon P., Martin J-L., Nassy G., 2014. Value-recovery from non-castrated boar fat at different levels of boar taint odour via smoked sausage and pâté. Les Cahiers de l’IFIP, 1(1), 75-82.

Les Cahiers de l’IFIP - Vol 1- n° 1 - 2014 81 Valorisation du gras de mâles non castrés en saucisse fumée et pâté

82 Les Cahiers de l’IFIP - Vol 1- n° 1 - 2014