A method for detecting unpleasant boar meat decomposition in individual animal bodies smell.

摘要

PCT No. PCT/DK82/00080 Sec. 371 Date May 6, 1983 Sec. 102(e) Date May 6, 1983 PCT Filed Sep. 8, 1982 PCT Pub. No. WO83/00928 PCT Pub. Date Mar. 17, 1983.Boar taint in individual animal bodies, preferably carcasses or parts thereof, is detected by preparing an extract of a meat and/or fat sample from the body or part thereof, reacting said extract with a color reagent, for which the color intensity developed at certain wavelengths exhibit a statistical relationship with boar taint, determining the transmittance or absorbance of the reacted extract at one or more such wavelengths, and inserting the recorded values in the said statistical relationship. A high correlation has been found to exist between color reaction and boar taint evaluation so that the transmittance or absorbance at wave lengths characteristic of the color reaction gives a quantitative measure of boar taint intensity. This has made it possible to determine threshold values which objectively define organoleptic inacceptable taint levels. The method is fast and accurate and requires no extensive work; in addition it has been possible to automatize it so that it can be used directly in connection with slaughter lines in slaughterhouses for industrial control and sorting of individual carcasses.