Boar taint detection - Development of sensors for rapid on line slaughterhouse detection of boar taint an approach based on the analysis of VOC profiles

Boar taint is a unpleasant smell found in the meat of some entire male pigs. Skatole and androstenone stored in fat are mainly responsible of this smell. They are emitted when the meat is cooked, releasing a urine and fecal like odor. Currently, detection of tainted carcasses is performed in slaughterhouses with the human nose or a colorimetric method. Fast, cheap and accurate VOCs sensor based methods are being developed to replace them.Elevated temperature VOC profiles are examined to -facilitate new sensor development , -gain the understanding of VOCs perceived during current boar taint sensory evaluations, -help in understanding which VOCs perceived by the consumers during the cooking of pork meat are lipid derived.