Prof. Maria DeRosa, Carleton University
By Lilian Schaer for AgInnovation Ontario
Ottawa – A new tool being developed at Carleton University will be able to quickly and easily identify the presence of two compounds in pork that can give the meat an unpleasant odour when it’s cooked.
In the pig business, this smell is called “boar taint”, and stems from two compounds, skatole and androstenone, found in uncastrated or intact male pigs.
Currently, to avoid the potential of boar taint, most farmers castrate male piglets at a very young age. It’s labour intensive for farmers and stressful for the animals, so the industry has long been searching for options to keep bacon and other pork products tasting great. Continue reading
Preparing sausage samples
This week’s story is courtesy of the Agricultural Adaptation Council (AAC).
Guelph – A new protocol developed at the University of Guelph is letting meat processors strengthen food safety in fermented sausages without using heat.
Since January 2014, the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) has required provincially licensed meat processing plants to adopt one of the five interventions identified in Health Canada’s Guideline 12 for the control of E.coli 0157:H7 and Salmonella in fermented sausages.
Traditional processes for making fermented sausage products like salami and summer sausage don’t allow for the use of heat over 33C. So meat processors had to find a way to be compliant – but without heat, which can change the taste and texture of the artisanal products. Continue reading