Reaction to boar odour by different South African consumer groups.

A consumer sensory study of South African pork consumers (n=300) including equal numbers of males and females and consumers from three ethnic groupings (black, white and coloured consumers) was conducted to determine the effects of gender and ethnicity on consumer reactions towards boar odour compounds. Samples consisted of boar fat with varying concentrations of skatole and androstenone. Each consumer evaluated the odour of seven fat samples. Consumers' liking of pork meat in general had a significant effect on the hedonic rating of the boar odour. The majority of consumers represented in this study would be dissatisfied with pork meat exhibiting detectable levels of skatole. In general, more females compared with males, will also respond more negatively towards samples with detectable levels of androstenone. An apparent liking for samples with medium levels of androstenone (0.5-1 µg/g) was found for some consumers, especially males, and can be partly attributed to the inability of some consumers to smell this compound at these levels or a genuine liking for the odour of androstenone. Significant differences in the sensitivity of consumers from different ethnic groups were found with white females responding more negatively than white males and blacks. Although it was not possible to compare responses directly with the white and black groups, it was found that a higher percentage of coloureds responded negatively to boar odour compounds. Coloured males responded particularly negatively towards samples with detectable skatole, while black males, in general, were found to be more critical than black females. Based on these results it is predicted that the majority of consumers would be less willing to consume pork meat exhibiting detectable levels of boar odour.

Flavour- and tenderness-related quality characteristics of goat and sheep meat.

The quality characteristics of 27 Angora goats, Boer goats and sheep carcases were compared. Significant differences exist between the quality characteristics of sheep meat and Angora or Boer goat meat. Sheep meat has a more intense aroma, it is more tender, contains less fibrous tissue residue and the species flavour is more pronounced (typical) than that of Angora and Boer goat meat. In general, goat meat was found to be significantly different to sheep meat, the Angora to a lesser extent, however, than the Boer goat. This study confirms the fact that the meat of younger animals is more tender, contains less fibrous tissue residue and the species flavour is less typical than that of older animals. This was irrespective of whether it was obtained from sheep, Angora or Boer goat. With increasing fatness of carcases, the tenderness and species flavour of the cooked cuts increased significantly.

Cooking- and juiciness-related quality characteristics of goat and sheep meat.

Significant differences exist between the quality characteristics of meat obtained from 27 sheep, Angora and Boer goat carcases, when compared. Sheep meat showed greater drip loss than goat meat and was more juicy than that of Angora and Boer goat meat. In general, Angora goat meat was found to be more juicy than Boer goat meat. Drip loss increased significantly with increased animal age. Meat of younger animals (no permanent incisors) was more juicy (initial and sustained) than that of older animals (7-8 permanent incisors). This was irrespective of whether it was obtained from sheep, Angora or Boer goats and was confirmed by the expressible moisture measurements. Higher drip, evaporation and total cooking loss were reported when carcases had increased fat content. With increasing fatness of carcases, the juiciness of the cooked cuts decreased and the expressible moisture content of the meat increased.

The nutrient composition of three cuts obtained from P-class South African pork carcasses.

The shoulder, loin and leg from P-class pork carcasses were used to determine the nutrient composition of both raw and cooked cuts. Significantly lower fat content were observed in the current study for the leg (5.21g/100g) and loin (6.99g/100g) compared to the shoulder cut (10.32g/100g). The overall percentage fat for all three cuts was less than 10% which is recommended by the South African Heart Mark. The cooked loin cut contained the most protein (27.50g/100g) of the three cooked cuts. When compared to other meat products (beef, mutton and chicken) it is clear that pork is a good source of B vitamins, especially vitamin B3. The cooked loin cut contained the least vitamin B1 (0.22mg/100g), B2 (0.02mg/100g) but the most vitamin B3 (7.09mg/100g), of the three cooked cuts. The 100g cooked shoulder, loin and leg cuts provide on average 40.11% protein, 5.19% magnesium, 3.37% calcium, 24.29% phosphorus, 18.22% zinc, 22.33% iron and 22.50% vitamin B1, 2.57% vitamin B2 and 42.6% vitamin B3 of Recommended Daily Allowances for males, age 25-50. Energy from a 100g portion provides 5.81% of the Recommended Daily Allowances. To conclude, the pork cuts are undoubtedly a good source of nutrients that is required for good health because it is high in protein, have a low fat content and are a nutrient-packed choice for the family and compares favourably with the fat, energy, and cholesterol content of many other meats and poultry.