Microbial Growth on Porcine Meat Containing Different 16-androstene Steroids Levels

• Published in: Food science & technology Vol. 33; no. 3; pp. 239 - 243
• Main Authors: Dussault, France, Dubé, Claudine, Morris, James, James Squires, E, Houde, Alain
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2000
• Subjects: 16-androstene steroids; Boar taint; microbiology; porcine meat; microbiology; 16-androstene steroids; porcine meat; Boar taint
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1006/fstl.2000.0651

The effects of 16-androstene steroids on skatole deposition in backfat and lean pork water activity, pH and microbial flora were determined. An experimental pig population composed of 28 boars, 30 gilts and 29 barrows from commercial Duroc/Hampshire cross Yorkshire breed was used and slaughtered at an average of 105 kg. Based on the measurements of the 16-androstene steroid backfat content, meat from 3 groups composed of 4 pig loins with 16-androstene steroids levels, 0μ g/g of fat (control), 0.5 μ g/g of fat (intermediate) and 1.0 μ g/g of fat (high), was enumerated for total mesophiles, psychotrophs, Enterobacteriaceae, pseudomonads, Micrococcaceae, lactic acid bacteria and Brochothrix thermosphacta. Results indicated that the levels of 16-androstene steroids had no significant impact on skatole level in boar backfat, lean water activity and lean pH. High levels of 16-androstene steroids did not cause bacterial population displacement nor interfere with normal bacterial growth even at elevated temperature (7°C) of storage.