Evaluating the performance of sensory quality control: The case of boar taint

Meier-Dinkel, Lisa; Gertheiss, Jan; Müller, Simone; Wesoly, Raffael; Mörlein, Daniel

doi:10.1016/j.meatsci.2014.09.013

Cited by 33 publications

(32 citation statements)

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“…This method of castration has been practiced in males for centuries to prevent the boar taint and aggressive behavior with higher body fatness as a collateral effect (Barton Gade, 1987;Meier-Dinkel et al, 2015). In females, a similar impact in fatness has been observed (Peinado et al, 2011(Peinado et al, , 2012.…”

Section: Introductionmentioning

confidence: 95%

The effects of male and female immunocastration on growth performances and carcass and meat quality of pigs intended for dry-cured ham production: A preliminary study

et al. 2016

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Section: Introductionmentioning

confidence: 95%

The effects of male and female immunocastration on growth performances and carcass and meat quality of pigs intended for dry-cured ham production: A preliminary study

et al. 2016

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“…Also the performance in the sensory quality control task was studied on an individual subject level, based on the agreement between the sensory score and the classification of a fat sample derived from chemically measured key compounds [21]. An agreement/a good performance (coded as 1) means that the sensory rating is consistent with the chemical classification which results in true positive or true negative ratings.…”

Section: Discussionmentioning

confidence: 99%

“…This was done to compensate for the inevitable fact that the two panels used varying protocols/scales. For chemical boar taint classification the CHEMHIGH thresholds of [21] were used (≥ 2 μg/g androstenone or ≥ 0.25 μg/g skatole). A logistic mixed model (R package lme4 [22] was used to analyze the factors that may influence the probability of the agreement between sensory evaluation (SENS) and chemical analysis (CHEM), in particular the abattoir noise effect, on an individual level (Eq 1).…”

Section: Discussionmentioning

confidence: 99%

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Noise and accustomation: A pilot study of trained assessors’ olfactory performance

et al. 2017

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While recent studies suggest an influence of noise on olfactory performance, it is unclear as to what extent the influence varies between subjects who are accustomed to noise and those who are not. Two groups of panelists were selected: a University panel usually working under silent conditions and an abattoir panel usually working on the slaughter line with abattoir noise. Odor discrimination, odor identification, and odor detection thresholds were studied. Furthermore, a sensory quality control task using 40 boar samples was performed. All tests were accomplished both with and without extraneous noise recorded at an abattoir (70 dB) using headphones. Contrary to the researchers’ expectations, abattoir noise hardly affected the olfactory tests nor was the quality control task impaired. Abattoir noise did not influence the perceived intensity of boar taint and the classification results of the testers, regardless of whether they were accustomed to such noise or not. The results indicate that sensory quality control can be conducted in a manufacturing environment with constant noise without diminishing the assessors’ performance.

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“…When comparing the probability of considering a carcass as OLF-tainted, the difference between high AND alone and high SKA alone was not significant even though there was a numerical difference (55% v. 80%). A higher role for SKA has been found in earlier studies as well (Mathur et al, 2012;Meier-Dinkel et al, 2015). This could be due to temporal aspects as all samples were scored immediately after heating and it has been shown that AND is less volatile and more readily perceived later (De Kock et al, 2001).…”

Section: Discussionmentioning

confidence: 61%

Olfactory evaluation of boar taint: effect of factors measured at slaughter and link with boar taint compounds

Heyrman

Millet²,

Tuyttens³

et al. 2017

Animal

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There is a commitment by the European pig sector to ban surgical castration of male piglets in the European Union in 2018. One alternative to castration is to raise entire male pigs, with an increased risk of boar taint. A field study was performed to: (1) evaluate interand intra-farm variation in boar taint prevalence, (2) investigate factors measured at slaughter influencing boar taint and (3) evaluate the relationship between sensorial scoring by a trained panel and the concentration of boar taint components. From 34 farms, neck fat samples were collected from all entire male pigs in at least two slaughter batches per farm (78 batches; 9167 animals). In addition to olfactory boar taint analysis, data were also collected on fresh skin lesions (score 0 to 3) at the slaughter line, slaughter weight, lean meat percentage, duration of transport, time spent in lairage, total delivery duration, day length, shortening of days and outdoor mean temperature. Using the hot iron method, neck fat samples were scored (eight-point scale) for boar taint. Average boar taint prevalence (score ≥3) was 5.6 ± 2.5% and the mean difference between the maximum and minimum prevalence per farm was 4.3 ± 3.2%. Androstenone (AND), skatole (SKA) and indole concentrations were measured for a subset ( n = 254) of the samples. According to binomial univariate mixed models, entire male pigs with a higher skin lesion score had higher odds of having boar taint ( P = 0.031), as did fatter entire male pigs ( P < 0.001). In the binomial multivariate mixed model lean meat percentage ( P < 0.001) and outdoor mean temperature ( P = 0.005) remained as only significant factors. Based on our results, we can conclude that these statistically significant at least partially influence the prevalence of boar taint. According to the binomial univariate mixed models SKA concentration in liquid fat seems a better predictor for boar taint than AND. There were no significant synergetic effects between boar taint compounds.

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Evaluating the performance of sensory quality control: The case of boar taint

Cited by 33 publications

References 54 publications

The effects of male and female immunocastration on growth performances and carcass and meat quality of pigs intended for dry-cured ham production: A preliminary study

The effects of male and female immunocastration on growth performances and carcass and meat quality of pigs intended for dry-cured ham production: A preliminary study

Noise and accustomation: A pilot study of trained assessors’ olfactory performance

Olfactory evaluation of boar taint: effect of factors measured at slaughter and link with boar taint compounds

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