Article
Food Science & Technology
Clement Burgeon, Marc Debliquy, Driss Lahem, Justine Rodriguez, Ahmadou Ly, Marie-Laure Fauconnier
Summary: This review explores past and recent methods for rapid boar taint detection, focusing on techniques such as insect behavior-based sensors, e-noses, and mass spectrometry. New developments in mass spectrometry, Raman spectroscopy, and sensors are also discussed, with a spotlight on biosensors. While some methods have shown efficiency in online/at-line detection, initial investment and implementation challenges may hinder their widespread application. Further research could delve into new sensor materials, while sensory evaluation remains a practical method in slaughterhouses.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Christine Bone, E. James Squires
Summary: This study investigated the uptake and deconjugation of androstenone sulfate in the adipose tissue of early maturing boars, revealing the regenerative role of androstenone sulfate in the fat tissue and the regulatory effects of OATP-B and STS on its uptake and deconjugation.
Article
Agriculture, Dairy & Animal Science
Christine Bone, E. James Squires
Summary: The binding of androstenone and androstenone sulfate in boars varies and affects the transport of androstenone in the plasma and accumulation in the fat. Individual differences in steroid binding specificity may contribute to the development of boar taint.
Article
Food Science & Technology
Alejandra B. Omarini, Jerry Efoma Eloke, Marco A. Fraatz, Daniel Moerlein, Holger Zorn, Martin Gand
Summary: Wood-degrading fungi and enzyme preparations derived thereof have been identified as effective tools for degrading boar taint compounds and reducing their intensity in aqueous solutions.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Clement Burgeon, Maria Font-I-Furnols, Maria Dolores Garrido, Maria Belen Linares, Yves Brostaux, Gerard Sabena, Marie-Laure Fauconnier, Nuria Panella-Riera
Summary: This study aimed to understand the differences in boar taint sensory evaluation and found the correlation between molecules such as skatole and androstenone and the sensory evaluation of boar taint. The results showed discrepancies between the chemical analysis and sensory evaluation, no significant correlation between sensory scores and fatty acid composition, and a strong correlation between emissions and contents of skatole and androstenone. Additionally, it was found that oxidation products of polyunsaturated fatty acids were more present in untainted boar fat, suggesting that other unknown factors may be responsible for sensory evaluation outcomes.
Article
Agriculture, Dairy & Animal Science
Ines Brinke, Christine Grosse-Brinkhaus, Katharina Roth, Maren Julia Proell-Cornelissen, Sebastian Klein, Karl Schellander, Ernst Tholen
Summary: Breeding against boar taint compounds can be an efficient alternative to surgical castration of young piglets, but it may have unfavorable effects on fertility that need to be monitored. Results showed that breeding against androstenone could lead to consistent unfavorable side effects on testosterone and 17 beta-estradiol, while other hormones showed contradictory results in relation to boar taint and endocrine fertility parameters.
Article
Agriculture, Dairy & Animal Science
Elena Boschi, Sara Faggion, Chiara Mondin, Paolo Carnier, Valentina Bonfatti
Summary: There is a weak relationship between the concentration of boar taint compounds and sexual behavior traits in young boars. Strategies to reduce boar taint might have unfavorable effects on libido.
Article
Agriculture, Dairy & Animal Science
Sara Faggion, Elena Boschi, Renata Veroneze, Paolo Carnier, Valentina Bonfatti
Summary: Compounds involved in sexual steroids' metabolic pathways may accumulate in the adipose tissue of male pigs, resulting in boar taint. Genomic selection procedures could help in preventing this off-odor and off-flavor, with the accuracy provided by genomic information being equal or higher than pedigree information. Genes associated with boar taint, reproduction traits, and fat metabolism were identified in genomic regions, indicating the potential benefits of genomic selection for reducing boar taint.
Article
Agriculture, Dairy & Animal Science
Margareth Evangelista Botelho, Marcos Soares Lopes, Pramod K. Mathur, Egbert F. Knol, Daniele B. D. Marques, Paulo Savio Lopes, Fabyano Fonseca e Silva, Simone Eliza Facioni Guimaraes, Renata Veroneze
Summary: This study aimed to investigate the causal relationship and causal effects among boar taint compounds measured in pig adipose tissue from carcasses and biopsies. The results showed that boar taint compounds measured in biopsies have direct effects on the compounds measured in carcasses.
ANIMAL PRODUCTION SCIENCE
(2023)
Article
Chemistry, Analytical
Samuel Stewart, Emmanuel Scorsone, Armelle Prunier, Matthieu Hamel
Summary: A new method for the determination of skatole in porcine adipose tissue samples using electrochemiluminescence has been developed, showing high sensitivity and reliability. This method has the potential to be developed into an analytical device for use in slaughterhouses, indicating broad application prospects.
ANALYTICAL CHEMISTRY
(2022)
Article
Food Science & Technology
Celia Maria Iniesta, Maria Dolores Garrido, Macarena Egea, Maria Belen Linares, Irene Penaranda
Summary: Boar taint masking strategies were developed using hydrocolloids and spices to produce edible gels and films. Carrageenan and agar-agar were used for the gels, and gelatin and alginate+maltodextrin for the films. Through quantitative descriptive analysis (QDA) conducted by a trained tasting panel, it was found that gelatin film masked boar taint the most, followed by the alginate+maltodextrin film and the carrageenan-based gel.
Article
Biochemical Research Methods
Petr Dolezal, Kamila Pokorna, Jaroslav Citek, Roman Stupka
Summary: This paper introduces a fast, easy, and non-invasive method for analyzing three boar taint compounds in boar saliva samples. The method shows good reproducibility, accuracy, and precision, and does not require derivatization.
ANALYTICAL BIOCHEMISTRY
(2022)
Article
Agriculture, Dairy & Animal Science
Margareth E. Botelho, Marcos S. Lopes, Pramod K. Mathur, Egbert F. Knol, Simone E. F. Guimaraes, Daniele B. D. Marques, Paulo S. Lopes, Fabyano F. Silva, Renata Veroneze
Summary: Using gene networks and AWM matrix to derive weights for genomic prediction did not improve the predictive ability for boar taint compounds and increased the number of analysis steps. ssGBLUP was found to be the most appropriate method for analyzing boar taint compounds compared to the weighted strategies used in the study.
JOURNAL OF ANIMAL BREEDING AND GENETICS
(2021)
Article
Agriculture, Dairy & Animal Science
Ivona Djurkin Kusec, Emilija Cimerman, Martin Skrlep, Danijel Karolyi, Kristina Gvozdanovic, Miodrag Komlenic, Zarko Radisic, Goran Kusec
Summary: The study investigated the influence of terminal sire line and male category on carcass and meat quality traits, showing significant effects of both factors and their interaction. Consideration of these interactions is important when deciding on the production of a specific male category.
Article
Chemistry, Applied
Birgitte Winther Lund, Claus Borggaard, Rune Isak Dupont Birkler, Kirsten Jensen, Susanne Stoier
Summary: The study developed a rapid mass spectrometric method for measuring malodorous compounds in pig carcasses, suitable for use in commercial abattoirs or laboratories.
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.