Review of analytical methods to measure boar taint compounds in porcine adipose tissue: The need for harmonised methods

Haugen, John‐Erik; Brunius, Carl; Zamaratskaia, Galia

doi:10.1016/j.meatsci.2011.07.005

Cited by 61 publications

(36 citation statements)

References 66 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, when entire males were divided into different types according to their boar taint parameters, the maximum number of studies with the same combination is 3. Further differences in boar taint between the samples considered in these studies are also due to the fact that the thresholds considered for androstenone and skatole were different, the methodology used to analyze boar taint compounds was different and that the different methodologies used produced different results (Ampuero Kragten et al, 2011;Haugen, Brunius, & Zamaratskaia, 2012). Moreover the location of the sample taken for chemical analysis or the tissue itself, is not necessarily always the same (back fat in the loin, shoulder or neck, kidney fat, tail fat, salivary glands or submaxillary salivary glands) and could therefore affect the content of boar taint compounds (Haugen et al, 2012).…”

Section: Type Of Meat Samplesmentioning

confidence: 99%

Consumer studies on sensory acceptability of boar taint: A review

Font-i-Furnols¹

2012

Meat Science

View full text Add to dashboard Cite

Section: Type Of Meat Samplesmentioning

confidence: 99%

Consumer studies on sensory acceptability of boar taint: A review

Font-i-Furnols¹

2012

Meat Science

View full text Add to dashboard Cite

“…No gold standard exists to quantify the level of boar taint (Haugen, Brunius, & Zamaratskaia, 2011). So we used two methods: chemical analysis of the concentration of skatole and androstenone in fat samples and sensory evaluation of fat heated with a hot iron at the slaughterhouse as described by Jarmoluk, Martin, and Fredeen (1970).…”

Section: Level Of Boar Taintmentioning

confidence: 99%

Predicting the likelihood of developing boar taint: Early physical indicators in entire male pigs

Bekaert

Aluwé²,

Millet³

et al. 2012

Meat Science

View full text Add to dashboard Cite

“…Laboratory analysis can be used to reveal the concentration of skatole, indole and androstenone in fat. A variety of methodologies has been developed for this purpose, for example, methods based on HPLC, GC and LC-MS, as well as immunological and colorimetric methods (Zamaratskaia, 2004;Lundströ m et al, 2009;Haugen et al, 2012). Concentrations of skatole and androstenone are also, but less frequently, analysed in matrices other than fat, such as serum or plasma.…”

Section: Introductionmentioning

confidence: 99%

“…No official reference method for the analysis of the boar taint compounds is available at this time. Haugen et al (2012) remarks that comparison between laboratory analysis results is difficult, owing in part to differences between method protocols, storage and sampling location.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of various boar taint detection methods

Aluwé¹,

Tuyttens²,

Bekaert

et al. 2012

Animal

View full text Add to dashboard Cite

The aim of this study was to evaluate the performance of various boar taint detection methods, measure the relationship between them and identify possible points of improvement for boar taint detection. The methods used to evaluate boar taint in the carcasses of 448 entire male pigs and 17 barrows were the hot iron method (n 5 442), a standardised (n 5 323) and home (n 5 58) consumer meat-evaluation panel, an expert panel assessment of meat and fat (n 5 464) and laboratory analysis of skatole, androstenone and indole in fat (n 5 464). The axillary odour of a number of slaughtered entire male pigs was also investigated (n 5 231). As correlation coefficients were generally weak, a positive result for one of these detection methods did not per se result in a positive result for all other methods. Results of one detection method could not be generalised. The choice to use one or more detection methods deserves consideration depending on the aim of the study. In this paper, we suggest some possible improvements for evaluating boar taint with a consumer panel based on our results and experience. The home consumer evaluation was correlated with the concentration of indole (r 5 0.27) but not with skatole or androstenone. We therefore recommend that lab analyses include indole testing. The hot iron method seems to be an easy and fast detection method, which yields comparable or better correlation coefficients with the other detection methods than an expert panel evaluating fat samples. However, the reliability of the hot iron method depends on the training and reliability of one or two assessors. Efforts should be made to further optimise this method by evaluating the effect of testing conditions. The axillary odour score was moderately correlated with the other detection methods (up to 0.32). More research is needed to evaluate the possibilities of axillary odour as a boar taint detection method.

show abstract

Review of analytical methods to measure boar taint compounds in porcine adipose tissue: The need for harmonised methods

Cited by 61 publications

References 66 publications

Consumer studies on sensory acceptability of boar taint: A review

Consumer studies on sensory acceptability of boar taint: A review

Predicting the likelihood of developing boar taint: Early physical indicators in entire male pigs

Evaluation of various boar taint detection methods

Contact Info

Product

Resources

About