Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview

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.

Combined Effect of Dietary Protein, Ractopamine, and Immunocastration on Boar Taint Compounds, and Using Testicle Parameters as an Indicator of Success

“…Compared to androstenone, the majority of consumers are able to perceive skatole in pork, and dislike it [ 8 ]. Currently, a number of techniques for identification of carcasses with boar taint in commercial abattoirs exist, with their own cost-implications [ 18 ].…”

Recent genetic advances on boar taint reduction as an alternative to castration: a review

“…There are numerous analytical methods used to evaluate these compounds; a review of those methods can be found in Haugen et al (2012), where the authors highlight the need for a standardization of methods to quantify boar taint compounds. Additionally, new methods that can be used on the slaughter lines were reviewed by Font-i-Furnols et al (2020).…”

Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities

“…This could lead to different results for the same sample. This stresses the importance of standardizing sensory evaluation protocols, from the training of the assessors to the evaluation per se performed in the slaughterhouse [27,57,58].…”