Boar taint compound levels in back fat versus meat products: Do they correlate?

Jella Wauters, Vicky Vercruysse, Marijke Aluwé, Kaat Verplanken, Lynn Vanhaecke

    Research output: Contribution to journalA1: Web of Science-articlepeer-review

    Abstract

    Surgical castration of male pigs will soon be abandoned, turning a major advantage of this practice, the elimination of boar taint, into the biggest challenge for pig industry when raising intact male pigs becomes common practice. To map the (economical) consequences in relation to boar-taint consumer acceptance, as well as offer a processing strategy for tainted carcasses to stockholders, the current study investigated not only back fat boar taint levels, but additionally generated information on the levels of boar taint compounds recovered after the production of commercially relevant meat products using UHPLC-HRMS laboratory analysis. Our results demonstrate that levels of androstenone, skatole and indole in back fat and meat products tend to correlate strongly, particularly in fatty meat products (generally r>0.80). Concentration values in the edible (lean) meat fraction were significantly lower compared to back fat and fat sampled from fresh or processed meat (p<0.05).

    Original languageEnglish
    JournalFOOD CHEMISTRY
    Volume206
    Pages (from-to)30-6
    Number of pages7
    ISSN0308-8146
    DOIs
    Publication statusPublished - 1-Sep-2016

    Keywords

    • Journal Article
    • Research Support, Non-U.S. Gov't

    Fingerprint

    Dive into the research topics of 'Boar taint compound levels in back fat versus meat products: Do they correlate?'. Together they form a unique fingerprint.

    Cite this