Feasibility of on/at line methods to determine boar taint and boar taint compounds: An overview
Author
Font‐i‐Furnols, Maria
Martín‐Bernal, Raúl
Aluwé, Marijke
Bonneau, Michel
Haugen, John‐Erik
Mörlein, Daniel
Mörlein, Johanna
Panella‐Riera, Núria
Škrlep, Martin
Publication date
2020-10-15ISSN
2076-2615
Abstract
Classification of carcasses at the slaughter line allows an optimisation of its processing and differentiated payment to producers. Boar taint is a quality characteristic that is evaluated in some slaughter plants. This odour and flavour is mostly present in entire males and perceived generally by sensitive consumers as unpleasant. In the present work, the methodologies currently used in slaughter plants for boar taint classification (colorimetric method and sensory quality control-human nose) and the methodologies that have the potential to be implemented on/at the slaughter line (mass spectrometry, Raman and biosensors) have been summarized. Their main characteristics are presented and an analysis of strengths, weaknesses, opportunities and threats (SWOT) has been carried out. From this, we can conclude that, apart from human nose, the technology that arises as very promising and available on the market, and that will probably become a substitute for the colorimetric method, is the tandem between the laser diode thermal desorption ion source and the mass spectrometry (LDTD-MS/MS) with automation of the sampling and sample pre-treatment, because it is able to work at the slaughter line, is fast and robust, and measures both androstenone and skatole.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
27
Publisher
MDPI
Is part of
Animals
Citation
Font-i-Furnols, Maria, Raúl Martín-Bernal, Marijke Aluwé, Michel Bonneau, John-Erik Haugen, Daniel Mörlein, Johanna Mörlein, Núria Panella-Riera, and Martin Škrlep. 2020. "Feasibility Of On/At Line Methods To Determine Boar Taint And Boar Taint Compounds: An Overview". Animals 10 (10): 1886. doi:10.3390/ani10101886.
Grant agreement number
EC/COST/CA15215/EU/Innovative approaches in pork production with entire males/IPEMA
INIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00039-C02-02/ES/Desarrollo de estrategias tecnológicas que garanticen la calidad sensorial de la carne y productos derivados de cerdos machos enteros y permitan su comercialización en el mercado nacional y de exportación/Class&Mask
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2829]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/