Leader: Martin Škrlep, KIS, Slovenia
Innovations in the processing industry, product development
- Innovations in processing are required to deal with boar taint and to adapt products to the different characteristics of EM pork (texture, WHC, fatty acid composition).
- Valorisation of meat with boar taint by masking, cooking, dilution, dry curing or fermentation.
IPEMA aims to increase the acceptance of meat from IC. Although IC and SC seem to be similar in meat quality, some aspects still need to be examined (e.g. proteolytic potential, compensatory fat deposition after 2nd vaccination) to adapt the processing technology. IPEMA will provide technical solutions to counteract an inferior quality of EM meat by explaining the aetiology of increased toughness and reduced WHC in order to find preventive measures and by establishing impact of using EM meat in dry-cured or thermally processed products. IPEMA will evaluate solutions for tainted carcasses by determination of the effect of various processing factors on boar taint reduction and the possibility to mask boar taint with additives or dilution of tainted meat for the different types of products. IPEMA will improve knowledge on interaction between boar taint thresholds and various volatile compounds, developed during processing.
- Quality of raw material (meat, fat) from entire males and immunocastrates (links to relevant scientific literature, literature overview)
- Quality of meat products from entire males and immnocastrates other than boar taint (links to relevant scientific literature)
- Valorisation of tainted meat and meat products (list of methods, links relevant scientific literature)
Specific Objectives for the second Grant Period (May 2017 - April 2018)
- Evaluation of current research projects related to the issues of the meat quality traits of EM and IC, its impact on processing and valorization of tainted meat
- Identification of differences between entire male pigs, immunocastrates and surgical castrates (gathering information, evaluation of impact and explaining etiology) in meat quality traits that could impact product quality
- Identification of possible methods to valorize tainted meat/meat products
See also the presentations given during the 2nd Annual meeting in Prague
Meat quality by Igor Tomašević
Entire males: Quantity and quality of fat, by Maja Prevolnik Povše and Martin Škrlep, KIS and University of Maribor, Slovenia
Impact of raw material from EM: Dry-cured product quality, by Martin Škrlep, KIS, Slovenia
The use of tainted meat, by Lene Meinert and Margit Dall Aaslyng, DMRI, Denmark.