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Meat Sci

Title:		Prevalence of boar taint in commercial pigs from Spanish farms
Author(s):		Borrisser-Pairo F; Panella-Riera N; Zammerini D; Olivares A; Garrido MD; Martinez B; Gil M; Garcia-Regueiro JA; Oliver MA;
Address:		"IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain. Electronic address: francesc.borrisser@irta.cat. IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain. Universidad Complutense de Madrid, Facultad de Veterinaria, Avda. Puerta de Hierro, 28040 Madrid, Spain. Universidad de Murcia, Facultad de Veterinaria, Campus de Espinardo, 30100 Murcia, Spain. Estacion Tecnologica de la Carne, Instituto Tecnologico Agrario, Consejeria de Agricultura y Ganaderia, Junta de Castilla y Leon, 37770 Guijuelo, Salamanca, Spain"
Journal Title:		Meat Sci
Year:		2016
Volume:		20151009
Issue:
Page Number:		177 - 182
DOI:		10.1016/j.meatsci.2015.10.001
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The presence of boar taint can affect the sensory quality of pork because the 'off' odours and flavours can be detected by consumers. The aim of this study was to determine the prevalence of boar taint in pig carcasses from 30 Spanish farms located in different regions of the country. Hot carcass weight and subcutaneous fat thickness means were 79.4+/-8.19 kg and 18.4+/-5.09 mm, respectively. Subcutaneous fat samples were classified into different levels according to androstenone and skatole concentrations in adipose tissue measured using GC-MS and HPLC. Androstenone results were: 87.4% of the carcasses below 0.50 mug/g, 7.1% from 0.50 to 1.00 mug/g (medium level), and 5.5% >/=1.00 mug/g (high level). Skatole results were: 88.9% of the carcasses below 0.10 mug/g, 4.5% from 0.10 to 0.20 mug/g (medium level), and 6.6% >/=0.20 mug/g (high level). Given these results, a future online method to classify carcasses according to boar taint is strongly recommended"
Keywords:		"*Adiposity Androstenes/analysis Animals Back Chromatography, High Pressure Liquid Crosses, Genetic Dietary Fats/*analysis *Food Contamination/prevention & control *Food Inspection Gas Chromatography-Mass Spectrometry Hot Temperature Humans Male Meat/analy;"
Notes:		"MedlineBorrisser-Pairo, F Panella-Riera, N Zammerini, D Olivares, A Garrido, M D Martinez, B Gil, M Garcia-Regueiro, J A Oliver, M A eng Research Support, Non-U.S. Gov't England 2015/10/16 Meat Sci. 2016 Jan; 111:177-82. doi: 10.1016/j.meatsci.2015.10.001. Epub 2015 Oct 9"