Investigation of the skatole content in fat tissue and sensory acceptability of smoked neck from young boars | Ispitivanje sadrzaja skatola u masnom tkivu i senzorne prihvatljivosti dimljenog vrata mladih nerastova
2007
Parunovic, N., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Kocovski, T., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Radovic, C., Institut za stocarstvo, Beograd - Zemun (Serbia) | Radojkovic, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
In this paper, content of skatole equivalent in samples of fat tissue from young boars was determined, also the dependance between sensory evaluation of the acceptability of smoked neck meat from young boars and skatole content in fat tissue, as well as differences in acceptability of samples with different content of skatole in fat tissue (from 0.117 microgram/g to 1.067 microgram/g). Statistically significant difference was established in sensory evaluation between samples with skatole content below 0.400 microgram/g and samples with skatole content of 1.067 microgram/g.
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