Chemistry: analytical and immunological testing – Food or dairy products – Meat or eggs
Patent
1983-05-06
1986-01-07
Richman, Barry S.
Chemistry: analytical and immunological testing
Food or dairy products
Meat or eggs
436 96, G01N 3312, G01N 2178
Patent
active
045634289
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a method of detecting obnoxious taint such as boar taint in individual animal bodies, preferably carcasses or parts thereof, in which spectrophotometric parameters statistically related to such taint are determined for the individual body.
Meat cuts from boars can develop an unpleasant odour, so-called boar taint, during and after cooking. In contrast, such obnoxious taint rarely occurs when cuts from castrated boars are cooked. Thus, male pigs are usually castrated when young, in order to avoid obnoxious taint in the cooking of the meat in the household. Similar problems may arise in other species such as cattle, sheep and goats.
Castration of male pigs, however, is vitiated by a decrease in the feed utilization, an increase in the frequency of diseases, and also a reduced meat percentage in the carcasses.
Generally androstenone (5.alpha.-androst-16-ene-3-one) is considered to be the main contributor to boar taint. But several studies indicate that other factors, too, i.a. skatole, contribute to boar taint. K. E. Hansson, K. Lundstrom, S. Fjelkner-Modig and J. Persson: "The Importance of Androstenone and Skatole for Boar Taint", Swedish J. Agric. Res. 10, 167-173 (1980), investigated boar taint intensity and the concentrations of androstenone, indole and skatole in samples from back fat taken from a number of boars, and some castrates and gilts, at slaughter. Androstenone in fat was determined according to the extraction and radioimmunological procedure described by O. Andresen, Acta Endocr. 79, 619-624 (1975). Skatole and indole were isolated from fat by steam distillation and extraction into n-pentane and analyzed by gas liquid chromatography, a very sophisticated and time-consuming procedure. The recovery of skatole was only 44-47%. They found an overall correlation between boar taint and androstenone in boars of 0.60 and a correlation between boar taint and skatole of 0.53, both with a level of significance of p.ltoreq.0.001. The overall correlation between boar taint and indole was only 0.26 with a level of significance of p.ltoreq.0.05. At the end of their paper the authors say that as far as is known at present, androstenone and skatole both contribute to boar taint, and their results indicate that skatole contributes to a somewhat lesser extent than androstenone. They mention that according to other studies fatty acid composition too has a certain influence, and conclude that further investigations are needed to establish whether other substances are important for the intensity of the taint; it might then be possible to develop a rapid and instrumental method of analysis.
Methods have been proposed for detecting whether individual carcasses will develop boar taint when cuts from them are cooked so that it will be possible to sort out these carcasses before the further processing into cuts intended for the retail trade, and to use the sorted carcasses industrially, e.g. for canned food or sausages where boar taint is not important.
Thus, it is proposed in PCT/DK80/00028 to sort non-castrated boar carcasses on the basis of IR spectrophotometric transmission data for a fat sample from the carcass, there being a statistical relationship between a subjectively determined boar taint in a sample from a carcass and the transmittance of a fat sample from the carcass, measured in the infrared region. However, the method is not so reliable that the sorting can be based on the method alone, there being a not insignificant risk that carcasses which develop boar taint when cooked will pass the control. Accordingly, it is proposed in that application to determine one or more additional parameters statistically related to boar taint, e.g. the concentration of unsaturated fatty acids in the fat sample, and to use the data thus obtained together with the IR spectrophotometric data for detection of boar taint in the individual carcass. However, with these methods there is still a considerable risk of tainted carcass cuts being delivered to the retail trade, or the known supplementary
REFERENCES:
patent: 3422271 (1969-01-01), Fuhrmann
patent: 4158546 (1979-01-01), Lam et al.
patent: 4263512 (1981-04-01), Sagusa et al.
patent: 4384206 (1983-05-01), Bjarno
patent: 4405718 (1983-09-01), Rapkin et al.
Cant et al., A Routine Method for Determining Indoles in Butter and Milkfat, CA93(9)93634t, 1980.
Hansson et al., The Importance of Androstenone and Skatole for Boar Taint, CA95(1):5277s, Swedish J. Agric. Res/. 10, 167-173/1980.
Siggia, Quantitative Organic Analysis via Functional Groups, Wiley and Sons, pp. 514-517, 1963.
Internation Publication No. 80/02597, by Bjarno (PCT) pp. 1-22, w/ search report.
"A Radioimmunoassay for 5a-Androst-16-3-One in Porcine Adipose Tissue", by O. Andresen, Acta Endocr., 79, 619-624/1975.
Gzybowski Michael S.
Richman Barry S.
Slagteriernes Forskningsinstitut
LandOfFree
Method of detecting obnoxious taint such as boar taint in indivi does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method of detecting obnoxious taint such as boar taint in indivi, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of detecting obnoxious taint such as boar taint in indivi will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-111703