Influence of sampling procedure, sampling location and skin contamination on skatole and indole concentrations in adipose tissue of pigs

Wesoly, Raffael; Stefanski, Volker; Weiler, Ulrike

doi:10.1016/j.meatsci.2015.08.015

Cited by 13 publications

(8 citation statements)

References 27 publications

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“…Instead, the analysis revealed an increase of skatole content (+29%) in the final product compared to the concentrations measured in the back fat of the carcasses. This differences may be explained by the specifics of sausage manufacturing, particularly the utilization of pork belly (30%), which was shown to contain 25% higher skatole concentrations than back fat (Wesoly, Stefanski, & Weiler, ). In general, the boiling stage within sealed conditions during processing may prevent a loss of boar taint compounds, whereas the addition of liver (20%) may have contributed to a further increase in skatole concentrations in this type of sausage (Yost, Kuntz, & McGill, ).…”

Section: Resultsmentioning

confidence: 99%

“…Instead, the analysis revealed an increase of skatole content (129%) in the final product compared to the concentrations measured in the back fat of the carcasses. This differences may be explained by the specifics of sausage manufacturing, particularly the utilization of pork belly (30%), which was shown to contain 25% higher skatole concentrations than back fat (Wesoly, Stefanski, & Weiler, 2016).…”

Section: Sterilized Meat Sausages (Liver Sausage)mentioning

confidence: 99%

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Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage

Marro

Bauer

Stefanski

et al. 2018

J Food Process Preserv

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In order to valorize tainted meat from entire male pigs, two options exist in the production of different meat products: either to dilute tainted meat or to mask off‐odors in the final product. Processing steps may also reduce the concentrations of boar taint compounds. This study investigated the impact of different processing methods on the concentrations of boar taint compounds skatole and androstenone in meat products. Three different types of German sausages, such as raw fermented (salami), boiled (wiener), and cooked meat sausages (liver sausage), were produced from boar meat and fat with either “high” or “low” taint level. Heating during processing, especially the production of wiener and liver sausage, reduced androstenone concentrations between 44 and 87%. In salami, androstenone concentrations were not reduced during production process. In contrast, skatole reductions of up to 26% were observed for salami and up to 44% for wiener, whereas liver sausage was not affected. Practical applications The risk of offensive boar taint is one of the main disadvantages of pork production with entire males. If the detection of tainted carcasses at the slaughter line can be improved, a valid strategy to valorize such carcasses is crucial. The study revealed that open heating during processing has the potential to reduce androstenone, whereas smoking of the products seems to reduce skatole concentrations in the final product.

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Section: Resultsmentioning

confidence: 99%

Section: Sterilized Meat Sausages (Liver Sausage)mentioning

confidence: 99%

Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage

Marro

Bauer

Stefanski

et al. 2018

J Food Process Preserv

Self Cite

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“…Measurement was carried out at the University of Hohenheim, Department of Behavioural Physiology of Livestock. In contrast to the measurement method described there, which was based on UV detection, the current measurement was carried out with fluorescence detection (Wesoly, Stefanski, & Weiler, ).…”

Section: Methodsmentioning

confidence: 99%

Dietary approaches reducing boar taint—Importance of Lawsonia intracellularis colonisation for interpreting results

Visscher

Kruse

Sander

et al. 2018

Animal Physiology Nutrition

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SummaryIn the fattening of male pigs, boar odour is a major problem with regard to the acceptance of the meat by consumers. Skatole can be one cause. Tryptophan from nondigested feed ingredients and intestinal cell debris can be the precursor in skatole formation. Lawsonia intracellularis, one of the most widespread pathogens in swine, promotes the epithelial cell turnover and might favour the tryptophan influx into the hindgut. Therefore, the question arises how far the severity of a Lawsonia intracellularis infection has an effect on results of dietary experiments with specific issues. Fifty finishing boars from a specific pathogen-free farm were randomly allotted to ten boxes in five feeding groups. Natural developing Lawsonia intracellularis colonisation was monitored serologically (twice individually) and molecular biologically (weekly individually).

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“…All of the above-mentioned methodologies perform the evaluation or the sampling in one specific place of the carcass, usually the subcutaneous fat of the neck region, and this is another important issue that may affect the final results. Skatole content depends on the place of sampling in the carcass [102,103], although some studies did not report significant intra-carcass variation [104]. Regarding androstenone content, no systematic or significant differences depending on the place of sampling were reported in most of the studies [103,105,106] with some exceptions [107].…”

Section: Other Considerationsmentioning

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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Influence of sampling procedure, sampling location and skin contamination on skatole and indole concentrations in adipose tissue of pigs

Cited by 13 publications

References 27 publications

Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage

Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage

Dietary approaches reducing boar taint—Importance of Lawsonia intracellularis colonisation for interpreting results

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

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