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Detection of boar taint by Human nose

Detection of boar taint by Human nose. Validation of the hot water method. Lene Meinert, ph.d. DMRI, Center of Meat Quality lme@dti.dk. Content. Background Presentation of the hot water method Validation work Procedure for test and training of assessors. Background.

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Detection of boar taint by Human nose

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  1. Detection of boar taintby Human nose Validation of the hot water method Lene Meinert, ph.d. DMRI, Center of Meat Quality lme@dti.dk

  2. Content Background Presentation of the hot water method Validation work Procedure for test and training of assessors

  3. Background • Why choose the hot water method? • Method for smaller (niche) productions of boars • Simple and in-expensive • At-line method • Sensory based concern Smell and noise

  4. The hot water method 100 mL sample flask 5 g lard (medium size) 75 mL boiling hot water Stand for 2 min Assess the samples Scale: Keep it simple! 0 = no boar taint, 1 = week boar taint 2 = clear boar taint 3 = doubt

  5. Validation - practical aspects Time and temperature Amount Size Shelf-life, 5 days

  6. How many samples? 200 samples in oneday - 10 pigs with 20 replicates DMRI-panel Slaughter house panel 1 Slaughter house panel 2 No systematic change in sensitivity A lot of handling with sample preparation

  7. Organic vs. conventional Any differences in the tainted odour? No, not any systematic difference found ! [Androstenone]

  8. The many odours

  9. Test and training of assessors Procedure Test for androstenone sensitivity (4 AFC-test) Recognition of skatole and androstenone in oil + reference Recognition of skatole and androstenone in minced pork + reference Assessment of boar taint in minced pork Assessment of boar taint in lard 124 319 277 689 A 40 ppm Water Water Water

  10. Summing up Test and training of assessors is crucial The Hot water method is simple and robust Sample preparation is a limitation

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