1 / 10

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.

yannis
Download Presentation

Detection of boar taint by Human nose

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  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

More Related