Spiced-marinating injection brine effect on the entire pork quality

Abstract

Searching for new alternatives to commercialize pork from entire male pigs that could be affected by a boar taint sensory defect would be adequate. In this study, two different marinade mixtures (additives, salt, white wine plus different spices for mixture 1 and 2) were injected into pork loin pieces from castrated (C1 and C2) and entire male pigs (E1 and E2) with a high boar taint level (5.51 µg.g⁻¹ AND and 0.73 µg.g⁻¹ SKA) to evaluate their effect on the physicochemical and sensory quality of pork, and to assess their boar taint masking properties. To achieve this, physicochemical and sensory analyses with trained panellists were carried out. Marinated meat showed some differences in colour and a reduction in cooking losses. Mixture 2 achieved the best boar taint masking effect, due to spices content mainly nutmeg and ginger, and other ingredients such as white wine. In conclusion, marinating pork from entire male pigs can contribute to achieving an acceptable quality standard.