Application of a multi-gas-sensor device in the meat industry for boar-taint detection

• Published in: Sensors and actuators. B, Chemical Vol. 27; no. 1; pp. 250 - 254
• Main Authors: Bourrounet, Brigitte, Talou, Thierry, Gaset, Antoine
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Lausanne Elsevier B.V 01.06.1995; Amsterdam Elsevier; New York, NY
• Subjects: Biological and medical sciences; Boar-taint detection; Food industries; Fundamental and applied biological sciences. Psychology; Gas sensors; Meat and meat product industries; Boar-taint detection; Gas sensors; Volatile compound; Organoleptic properties; Quality control; Analytical method; Meat product; Defect; Gaseous detector; Odor; Pork
• ISSN: 0925-4005; 1873-3077
• DOI: 10.1016/0925-4005(94)01596-A

A self-constructed multi-gas-sensor device has been applied to the detection of boar taint, an unpleasant cooking odour exhibited by heating pork and mainly due to androstenone and skatole. Indeed previous works have stated correlations between the volatiles that are thermally emitted and the androstenone content. After the optimization of the experimental conditions, 38 back fat samples are analysed in order to obtain two classes of 19 samples with androstenone contents < 0.7 μg g −1 and > 1.7 μg g −1, respectively. According to a statistical processing of the data, 84.2% of samples are successfully classified in their respective group. A validation of the predicting mathematical model has been carried out with 19 unknown samples.