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Genzardi D, Núñez Carmona E, Poeta E, Gai F, Caruso I, Fiorilla E, Schiavone A, Sberveglieri V. Unraveling the Chicken Meat Volatilome with Nanostructured Sensors: Impact of Live and Dehydrated Insect Larvae Feeding. SENSORS (BASEL, SWITZERLAND) 2024; 24:4921. [PMID: 39123968 PMCID: PMC11314963 DOI: 10.3390/s24154921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2024] [Revised: 07/11/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024]
Abstract
Incorporating insect meals into poultry diets has emerged as a sustainable alternative to conventional feed sources, offering nutritional, welfare benefits, and environmental advantages. This study aims to monitor and compare volatile compounds emitted from raw poultry carcasses and subsequently from cooked chicken pieces from animals fed with different diets, including the utilization of insect-based feed ingredients. Alongside the use of traditional analytical techniques, like solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS), to explore the changes in VOC emissions, we investigate the potential of S3+ technology. This small device, which uses an array of six metal oxide semiconductor gas sensors (MOXs), can differentiate poultry products based on their volatile profiles. By testing MOX sensors in this context, we can develop a portable, cheap, rapid, non-invasive, and non-destructive method for assessing food quality and safety. Indeed, understanding changes in volatile compounds is crucial to assessing control measures in poultry production along the entire supply chain, from the field to the fork. Linear discriminant analysis (LDA) was applied using MOX sensor readings as predictor variables and different gas classes as target variables, successfully discriminating the various samples based on their total volatile profiles. By optimizing feed composition and monitoring volatile compounds, poultry producers can enhance both the sustainability and safety of poultry production systems, contributing to a more efficient and environmentally friendly poultry industry.
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Affiliation(s)
- Dario Genzardi
- Institute of Bioscience and Bioresources (CNR-IBBR), National Research Council, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, Italy; (D.G.); (I.C.); (V.S.)
- Department of Engineering “Enzo Ferrari”, University of Modena and Reggio Emilia, Via Pietro Vivarelli 10, 41125 Modena, Italy
| | - Estefanía Núñez Carmona
- Institute of Bioscience and Bioresources (CNR-IBBR), National Research Council, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, Italy; (D.G.); (I.C.); (V.S.)
| | - Elisabetta Poeta
- Department of Life Sciences, University of Modena and Reggio Emilia, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, Italy
| | - Francesco Gai
- Institute of Sciences of Food Productions (CNR-ISPA), National Research Council Largo Paolo Braccini, 2, 10095 Grugliasco, Italy; (F.G.); (A.S.)
| | - Immacolata Caruso
- Institute of Bioscience and Bioresources (CNR-IBBR), National Research Council, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, Italy; (D.G.); (I.C.); (V.S.)
| | - Edoardo Fiorilla
- Department of Veterinary Sciences, University of Turin, Largo Paolo Braccini, 2, 10095 Grugliasco, Italy;
| | - Achille Schiavone
- Institute of Sciences of Food Productions (CNR-ISPA), National Research Council Largo Paolo Braccini, 2, 10095 Grugliasco, Italy; (F.G.); (A.S.)
| | - Veronica Sberveglieri
- Institute of Bioscience and Bioresources (CNR-IBBR), National Research Council, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, Italy; (D.G.); (I.C.); (V.S.)
- Nano Sensor System srl (NASYS), Via Alfonso Catalani 9, 42124 Reggio Emilia, Italy
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2
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Ari D, Alagoz BB. A differential evolutionary chromosomal gene expression programming technique for electronic nose applications. Appl Soft Comput 2023. [DOI: 10.1016/j.asoc.2023.110093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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3
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Feed Supplementation Detection during the Last Productive Stage of the Acorn-Fed Iberian Pig through a Faecal Volatilome Analysis. Animals (Basel) 2023; 13:ani13020226. [PMID: 36670765 PMCID: PMC9854645 DOI: 10.3390/ani13020226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/28/2022] [Accepted: 01/03/2023] [Indexed: 01/10/2023] Open
Abstract
The acorn-fed Iberian pig is known worldwide due to the quality of the resulting products commercialized after a natural and free grazing period of fattening in the dehesa agroforestry ecosystem. The quality regulation of the pig breed reserves "acorn" denomination for only those products obtained from animals exclusively fed grazing acorns and other natural resources; however, sometimes, feed supplementation of the pig's diet is fraudulently employed to reach an earlier slaughtering weight and to increase pig stocking rate, a strategy called postre (meaning "feed supplement"). In this sense, although many studies focused on Iberian pig diet have been published, the field detection of feed use for acorn-fed pig during the last finishing stage foraging in the dehesa, a practice which clashes with the official regulation, has not been explored yet. The present study employs a volatilome analysis (gas chromatography coupled to ion mobility spectrometry) of a non-invasive biological sample (faeces) to discriminate the grazing diet of only natural resources, that acorn-fed Iberian pigs are supposed to have, from those pigs that are also supplemented with feed. The results obtained show the suitability of the methodology used and the usefulness of the information obtained from faeces samples to discriminate and detect the fraudulent use of feed for acorn-fed Iberian pig fattening: a classification success ranging between 86.4% and 100% was obtained for the two chemometric approaches evaluated. These, together with the results of discriminant models, are discussed, in addition to the importance that the methodology optimized implies for the Iberian pig sector and market, which is also introduced. This methodology could be adapted to control organic farming animals or other upstanding livestock production systems which are supposed to be fully dependent on a natural grazing diet.
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Formation and Analysis of Volatile and Odor Compounds in Meat-A Review. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196703. [PMID: 36235239 PMCID: PMC9572956 DOI: 10.3390/molecules27196703] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/03/2022] [Accepted: 10/05/2022] [Indexed: 11/06/2022]
Abstract
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, fermentation, etc.) determine the development of meat volatile organic compounds (VOCs). In this review, the main reactions leading to the development of meat VOCs such as the Maillard reaction; Strecker degradation; lipid oxidation; and thiamine, carbohydrate, and nucleotide degradation are described. The important pre-slaughter factors and post-mortem conditions influencing meat VOCs are discussed. Finally, the pros, cons, and future perspectives of the most commonly used sample preparation techniques (solid-phase microextraction, stir bar sorptive extraction, dynamic headspace extraction) and analytical methods (gas chromatography mass spectrometry and olfactometry, as well as electronic noses) for the analysis of meat VOCs are discussed, and the continued importance of sensorial analysis is pinpointed.
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Rodríguez-Hernández P, Saavedra D, Martín-Gómez A, Cardador MJ, Arce L, Rodríguez-Estévez V. In vivo authentication of Iberian pig feeding regime using faecal volatilome information. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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Volatile compounds in high-pressure-treated dry-cured ham: A review. Meat Sci 2021; 184:108673. [PMID: 34662747 DOI: 10.1016/j.meatsci.2021.108673] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
Abstract
The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted.
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Hernández-Jiménez M, Revilla I, Arce L, Cardador MJ, Ríos-Reina R, González-Martín I, Vivar-Quintana AM. Authentication of the Montanera Period on Carcasses of Iberian Pigs by Using Analytical Techniques and Chemometric Analyses. Animals (Basel) 2021; 11:ani11092671. [PMID: 34573637 PMCID: PMC8467234 DOI: 10.3390/ani11092671] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/03/2021] [Accepted: 09/08/2021] [Indexed: 11/16/2022] Open
Abstract
The potential of two complementary analytical techniques (near infrared spectroscopy, NIRS and gas chromatography-ion mobility spectrometry, GC-IMS) was used to establish the time that Iberian pigs have been fed on acorns and pasture and to verify their genetic purity. For both techniques it was neither necessary to carry out any chemical treatment in advance nor to identify individual compounds. The results showed that both the NIR spectrum and the spectral fingerprint obtained by GC-IMS were affected by the time that the Iberian pig feeds on natural resources. High percentages of correct classification were achieved in the calibration for both techniques: >98% for the days of montanera and >96% for the breed by NIRS and >99% for the days of montanera and >98% for the breed by GC-IMS. The results obtained showed that NIR spectra taken from intact samples is a quick classification method according to the time of montanera and breed.
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Affiliation(s)
- Miriam Hernández-Jiménez
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avda. Requejo 33, 49022 Zamora, Spain; (M.H.-J.); (A.M.V.-Q.)
| | - Isabel Revilla
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avda. Requejo 33, 49022 Zamora, Spain; (M.H.-J.); (A.M.V.-Q.)
- Correspondence: ; Tel.: +34-677-53-49-73
| | - Lourdes Arce
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, Marie Curie Annex Building, University of Córdoba, Campus de Rabanales, E-14071 Córdoba, Spain; (L.A.); (M.J.C.); (R.R.-R.)
| | - María José Cardador
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, Marie Curie Annex Building, University of Córdoba, Campus de Rabanales, E-14071 Córdoba, Spain; (L.A.); (M.J.C.); (R.R.-R.)
| | - Rocío Ríos-Reina
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, Marie Curie Annex Building, University of Córdoba, Campus de Rabanales, E-14071 Córdoba, Spain; (L.A.); (M.J.C.); (R.R.-R.)
| | - Inmaculada González-Martín
- Analytical Chemistry, Nutrition and Bromatology, Universidad de Salamanca, C/Plaza de Los Caídos s/n, 37008 Salamanca, Spain;
| | - Ana María Vivar-Quintana
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avda. Requejo 33, 49022 Zamora, Spain; (M.H.-J.); (A.M.V.-Q.)
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Hernández-Ramos P, Vivar-Quintana AM, Revilla I, González-Martín MI, Hernández-Jiménez M, Martínez-Martín I. Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks. SENSORS 2020; 20:s20195624. [PMID: 33019622 PMCID: PMC7584045 DOI: 10.3390/s20195624] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 09/20/2020] [Accepted: 09/28/2020] [Indexed: 11/16/2022]
Abstract
Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained tasting panel. The aim of this study was the prediction of dry-ham sensory characteristics by means of an instrumental technique. To do so, an artificial neural network (ANN) model for the prediction of sensory parameters of dry-cured hams based on NIR spectral information was developed and optimized. The NIR spectra were obtained with a fiber-optic probe applied directly to the ham sample. In order to achieve this objective, the neural network was designed using 28 sensory parameters analyzed by a trained panel for sensory profile analysis as output data. A total of 91 samples of dry-cured ham matured for 24 months were analyzed. The hams corresponded to two different breeds (Iberian and Iberian x Duroc) and two different feeding systems (feeding outdoors with acorns or feeding with concentrates). The training algorithm and ANN architecture (the number of neurons in the hidden layer) used for the training were optimized. The parameters of ANN architecture analyzed have been shown to have an effect on the prediction capacity of the network. The Levenberg–Marquardt training algorithm has been shown to be the most suitable for the application of an ANN to sensory parameters
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Affiliation(s)
- Pedro Hernández-Ramos
- Graphic Expression in Engineering, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain;
| | - Ana María Vivar-Quintana
- Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.-J.); (I.M.-M.)
- Correspondence:
| | - Isabel Revilla
- Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.-J.); (I.M.-M.)
| | - María Inmaculada González-Martín
- Analytical Chemistry, Nutrition and Bromatology, University of Salamanca, Calle Plaza de los Caidos s/n, 37008 Salamanca, Spain;
| | - Miriam Hernández-Jiménez
- Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.-J.); (I.M.-M.)
| | - Iván Martínez-Martín
- Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.-J.); (I.M.-M.)
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9
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Meat quality traits and canonical discriminant analysis to identify the use of illicit growth promoters in Charolais bulls. Food Chem 2019; 300:125173. [PMID: 31319335 DOI: 10.1016/j.foodchem.2019.125173] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 06/17/2019] [Accepted: 07/11/2019] [Indexed: 12/14/2022]
Abstract
The administration of anabolic agents in farm animals to improve meat production has been prohibited in EU, due to the potential risks to human health. Meat quality was investigated to detect the effects of illegal administration of dexamethasone or prednisolone or 17β-estradiol on Charolais bulls. Three groups of 6 bulls were treated and 12 bulls were the control. Meat quality parameters were measured on live animals, carcasses and on samples of Longissimus thoracis and multivariate statistical data analysis was applied. In Charolais bulls, these parameters were affected by growth promoter administration and the multivariate canonical discriminant analysis was able to distinguish between treated and untreated animals mainly due to three electronic nose's parameters, 24 h carcass temperature and drip loss. Therefore, meat quality control and the multivariate analysis could be useful as a first screening to address targeted controls on farms suspected of illicit use of growth promoters.
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10
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Jia W, Liang G, Wang Y, Wang J. Electronic Noses as a Powerful Tool for Assessing Meat Quality: a Mini Review. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1283-1] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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11
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Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry. Food Chem 2018; 246:65-73. [DOI: 10.1016/j.foodchem.2017.11.008] [Citation(s) in RCA: 108] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 10/16/2017] [Accepted: 11/02/2017] [Indexed: 01/03/2023]
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12
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Electronic noses: Powerful tools in meat quality assessment. Meat Sci 2017; 131:119-131. [PMID: 28501437 DOI: 10.1016/j.meatsci.2017.04.240] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Revised: 04/30/2017] [Accepted: 04/30/2017] [Indexed: 01/05/2023]
Abstract
Main factors that are considered by consumers when choosing meat products are colour and aroma, of which the latter is a more reliable indicator of quality. However, a simple sensory evaluation of hedonistic qualities is often not sufficient to determine whether protein is past its shelf life, and consumption of spoiled meat can lead to serious health hazards. Some volatile compounds can be used as spoilage indicators, and so a device equipped with a sensor sensitive to particular odorants would prove useful. Unfortunately, no such single compound has yet been identified, as the changes taking place in a sample of meat during storage are contingent on numerous factors. On the other hand, a combination of volatile compounds may form a unique 'fingerprint' which can be analysed pattern recognition algorithms with an electronic nose. It can supplement established techniques of meat quality assessment by providing results that correlate well with hedonic perception in a short time and at a low cost.
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Górska-Horczyczak E, Horczyczak M, Guzek D, Wojtasik-Kalinowska I, Wierzbicka A. Chromatographic fingerprints supported by artificial neural network for differentiation of fresh and frozen pork. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies. J FOOD QUALITY 2017. [DOI: 10.1155/2017/1701756] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Odor profiles of three grades of Jinhua, Xuanwei, and Rugao dry-cured hams were analyzed and distinguished by both the electronic nose and the sensory evaluation. The odor was absorbed by bamboo sticks, which is the most traditional absorption method to classify different ham grades. Then data from electronic nose was analyzed by discriminant function analysis (DFA) and cluster analysis (CA), compared with that from sensory evaluation by principal component analysis (PCA). Results showed that different grades of Jinhua, Xuanwei, and Rugao dry-cured hams could be distinguished effectively by the DFA results of electronic nose. However, sensory evaluation could not perform as well as electronic nose. It was demonstrated that intelligent sensory technology has higher sensitivity and reliability in classifying producing regions and grades of dry-cured ham.
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Abstract
This paper constitutes an updated review of the production and meat quality aspects of rearing entire male pigs. Since a major obstacle in rearing entire males is the incidence of boar taint, possible methods for detection are also summarised. Safe and fast methods for detection of boar taint would be valuable in avoiding complaints from consumers. Pig meat quality is determined by many aspects, among which odour and taste are the most important attributes. Odour may be negatively affected by the presence of a pheromonal steroid, androstenone, and a fermentation product of l-tryptophan, skatole. Male pigs are surgically castrated in many countries to minimise the risk of accumulation of high levels of androstenone and skatole. Raising entire male pigs is more profitable because they have superior production characteristics and improved meat quality due to leaner carcasses and higher protein content, as compared to castrated pigs. Furthermore, surgical castration is negative from an animal welfare point of view. In most studies, no differences in sensory quality have been found between lean meat from entire male pigs with low levels of androstenone and skatole and pork from castrates and females. The question that remains is: which substances are responsible for boar taint besides androstenone and skatole and whether they need to be considered? The threshold values used for androstenone and skatole might also be too high for highly sensitive persons. Recent research shows that a human odorant receptor, ORD7D4, is involved in sensitivity to androstenone. If the ORD7D4 genotypes of consumer and expert panels are known, this might facilitate consumer studies in the future. There is still a great need for rapid on/at-line detection methods in abattoirs for identifying carcasses with unacceptable levels of boar taint compounds. Several emerging rapid technologies with a potential for boar taint detection have been investigated. They represent various measurement principles such as chemical sensor arrays (electronic noses), mass-spectrometry fingerprinting, ultra-fast gas chromatography, gas-phase spectrometry and biosensors. An industrial detection method should allow 100% correct classification of both acceptable and not-acceptable samples with regard to boar taint sorting criteria. There are, however, still too high a percentage of false negatives ranging from 5% to 20%. In addition, these methods do not yet seem to fulfil the industrial specifications with regard to cost efficiency, simplicity and analysis time. There is still no dedicated measurement technology available for on/at-line detection of boar-tainted carcasses that measures both androstenone and skatole.
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Labrador R, Soto J, Martínez-Máñez R, Gil L. An electronic tongue for qualitative and quantitative analyses of anions in natural waters. J APPL ELECTROCHEM 2009. [DOI: 10.1007/s10800-009-9942-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Feasibility study on the use of infrared spectroscopy for the direct authentication of Iberian pig fattening diet. Anal Chim Acta 2009; 636:183-9. [DOI: 10.1016/j.aca.2009.01.058] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2008] [Revised: 01/22/2009] [Accepted: 01/29/2009] [Indexed: 11/18/2022]
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18
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Lerma-García M, Herrero-Martínez J, Ramis-Ramos G, Mongay-Fernández C, Simó-Alfonso E. Prediction of the curing time of Spanish hams using peptide profiles established by capillary zone electrophoresis. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.07.069] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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D’Adorante S, Pugliese C, Parenti S, Campodoni G, Crovetti A. Use of the electronic nose on products of Cinta Senese pigs. ITALIAN JOURNAL OF ANIMAL SCIENCE 2007. [DOI: 10.4081/ijas.2007.1s.680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- S. D’Adorante
- Dipartimento di Scienze Zootecniche. Università di Firenze, Italy
| | - C. Pugliese
- Dipartimento di Scienze Zootecniche. Università di Firenze, Italy
| | - S. Parenti
- Dipartimento di Scienze Zootecniche. Università di Firenze, Italy
| | - G. Campodoni
- Dipartimento di Scienze Zootecniche. Università di Firenze, Italy
| | - A. Crovetti
- Dipartimento di Scienze Zootecniche. Università di Firenze, Italy
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21
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Monitoring the Freshness of Moroccan Sardines with a Neural-Network Based Electronic Nose. SENSORS 2006. [DOI: 10.3390/s6101209] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Opinion of the Scientific Panel on Animal Health and Welfare (AHAW) on a request from the Commission related to welfare aspects of the castration of piglets. EFSA J 2004. [DOI: 10.2903/j.efsa.2004.91] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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