How olfactory acuity affects the sensory assessment of boar fat: A proposal for quantification

Trautmann, Johanna; Gertheiss, Jan; Wicke, Michael; Mörlein, Daniel

doi:10.1016/j.meatsci.2014.05.037

Cited by 32 publications

(25 citation statements)

References 42 publications

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“…For the substances used here, a similar variability of the repeated threshold task was reported for androstenone ( SD = 2.2) and skatole ( SD = 2.3) using paper strips [25]. …”

Section: Discussionsupporting

confidence: 60%

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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“…For the substances used here, a similar variability of the repeated threshold task was reported for androstenone ( SD = 2.2) and skatole ( SD = 2.3) using paper strips [25]. …”

Section: Discussionsupporting

confidence: 60%

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

et al. 2017

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“…Usually, olfactory tests with trained human assessors are conducted to identify boar‐tainted meat samples. However, as humans exhibit very different olfactory perception thresholds of skatole and androstenone, it is difficult to measure their presence accurately and to identify boar‐tainted meat samples correctly . The concentration of the substances can be determined exactly by a chemical analysis; however, this makes the meat samples unusable for further purposes.…”

Section: Application To Real Datamentioning

confidence: 99%

“…However, as humans exhibit very different olfactory perception thresholds of skatole and androstenone, it is difficult to measure their presence accurately and to identify boar-tainted meat samples correctly. 14 The concentration of the substances can be determined exactly by a chemical analysis; however, this makes the meat samples unusable for further purposes. Furthermore, chemical analysis is relatively expensive and time-consuming, which makes it impractical at slaughter line.…”

Section: Raman Spectroscopy Datamentioning

confidence: 99%

Random forests for functional covariates

Möller

Tutz

Gertheiss

2016

Journal of Chemometrics

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We propose a form of random forests that is especially suited for functional covariates. The method is based on partitioning the functions' domain in intervals and using the functions' mean values across those intervals as predictors in regression or classification trees. This approach appears to be more intuitive to applied researchers than usual methods for functional data, while also performing very well in terms of prediction accuracy. The intervals are obtained from randomly drawn, exponentially distributed waiting times. We apply our method to data from Raman spectra on boar meat as well as near‐infrared absorption spectra. The predictive performance of the proposed functional random forests is compared with commonly used parametric and nonparametric functional methods and with a nonfunctional random forest using the single measurements of the curve as covariates. Further, we present a functional variable importance measure, yielding information about the relevance of the different parts of the predictor curves. Our variable importance curve is much smoother and hence easier to interpret than the one obtained from nonfunctional random forests.

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“…A sensory quality control of boar taint performed by sensitive and trained assessors (classifiers) on/at line is known as human nose methodology [ 26 ]. The method classifies carcasses usually as tainted and non-tainted or in some cases using a scale according to different degrees of taint [ 26 , 47 ]. It can be used either at-line when samples are taken out for assessment in a laboratory ( Figure 1 a) or directly on-line where (most often) fat tissue is heated directly ( Figure 1 b).…”

Section: Description Of On Line/at Line Available Methodsmentioning

confidence: 99%

“…This is however not recommended as spiked samples do not smell like samples with naturally occurring boar taint compounds (Lunde, personal communication). The performance of individual assessors and the panel (i.e., group of assessors) can be determined by calculating their sensitivity, specificity and accuracy, as well as repeatability and reproducibility [ 26 , 47 , 52 ]. Both chemical measurements and/or the average panel evaluation can be used as reference for its determination.…”

Section: Description Of On Line/at Line Available Methodsmentioning

confidence: 99%

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

Font-i-Furnols

Martín-Bernal

Aluwé

et al. 2020

Animals

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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.

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How olfactory acuity affects the sensory assessment of boar fat: A proposal for quantification

Cited by 32 publications

References 42 publications

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

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

Random forests for functional covariates

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

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