These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Comparison of androst-16-ene steroid levels determined by a colorimetric assay with boar taint estimated by a trained sensory panel.
    Author: Squires EJ, Gullett EA, Fisher KR, Partlow GD.
    Journal: J Anim Sci; 1991 Mar; 69(3):1092-100. PubMed ID: 2061241.
    Abstract:
    A group of 17 intact male pigs and 3 gilts ranging in weight from 96 to 260 kg was selected for sensory evaluation of boar taint in loin chops. Samples were evaluated by 10 trained judges using a 10-cm graphic scale for rating off-aroma, off-flavor, pork flavor, softness, tenderness, juiciness, and residual tissue. In addition, a fry test for taint was conducted by four experienced testers on fat samples from all animals. Androst-16-ene steroid levels were measured in salivary gland and fat. Two versions of a colorimetric assay for the androst-16-ene steroids were used, a complete version, in which cholesterol was removed from the tissue extracts using a digitonin-Sepharose affinity column, and a simplified version, which does not include this step. The off-aroma and off-flavor sensory scores showed a good correlation with the androst-16-ene levels in fat and salivary glands and high correlations were obtained between the androst-16-ene steroid levels in fat and salivary glands. The levels of the androst-16-ene steroids in the salivary gland were highly correlated with the levels of estrogen in the blood and to a lesser extent with the levels of testosterone in the blood. Similar correlation coefficients were obtained between salivary gland androst-16-ene steroid levels measured using either the complete or simplified versions of the colorimetric assay and the off-aroma and off-flavor sensory scores. The results of the fry test were variable and no statistically significant correlations were obtained between the fry test results and the off-aroma and off-flavor sensory scores from the trained sensory panel.(ABSTRACT TRUNCATED AT 250 WORDS)
    [Abstract] [Full Text] [Related] [New Search]