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Evaluation of various boar taint detection methods

Published online by Cambridge University Press:  12 April 2012

M. Aluwé ,
F. A. M. Tuyttens ,
K. M. Bekaert ,
S. De Smet ,
D. L. De Brabander  and
S. Millet
M. Aluwé*
Affiliation:
Institute for Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, 9090 Melle, Belgium
F. A. M. Tuyttens
Affiliation:
Institute for Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, 9090 Melle, Belgium
K. M. Bekaert
Affiliation:
Institute for Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, 9090 Melle, Belgium Laboratory of Chemical Analysis, Faculty of Veterinary Medicine, Research Group of Veterinary Public Health and Zoonoses, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium
S. De Smet
Affiliation:
Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium
D. L. De Brabander
Affiliation:
Institute for Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, 9090 Melle, Belgium
S. Millet
Affiliation:
Institute for Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, 9090 Melle, Belgium
*
†E-mail: [email protected]
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Abstract

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 = 442), a standardised (n = 323) and home (n = 58) consumer meat-evaluation panel, an expert panel assessment of meat and fat (n = 464) and laboratory analysis of skatole, androstenone and indole in fat (n = 464). The axillary odour of a number of slaughtered entire male pigs was also investigated (n = 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 = 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.

Keywords

entire male pigsboar taint detection methodsexpert panelconsumer panellaboratory analysis
Type
Product quality, human health and well-being
Information
animal , Volume 6 , Issue 11 , November 2012 , pp. 1868 - 1877
Copyright
Copyright © The Animal Consortium 2012

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