Ghent University, Department of Veterinary Public Health and Food Safety, Merelbeke, Belgium.
Meat Sci. 2013 May;94(1):125-32. doi: 10.1016/j.meatsci.2013.01.006. Epub 2013 Jan 24.
No automated detection system for boar taint detection is currently available, thus boar taint at the slaughterline can currently only be assessed using the singeing method (olfactory scoring). This study compares several heating methods (microwave, soldering iron and pyropen) and evaluates the effect of habituation, cleaning the soldering iron, singeing the fat twice in the same place, and variations in the technical procedures. All methods seem to be suitable for detecting boar taint but the choice of heating method for sensory scoring of boar taint depends on habituation of the trained assessor and specific conditions applied. The pyropen seems to be most suitable because it does not contact the fat and is easy to handle (wireless). Finally, the intensity score may also be influenced by: contamination from not cleaning the soldering iron, singeing the fat twice in the same place, and the effect of habituation.
目前没有用于检测公猪异味的自动检测系统，因此目前只能使用烧烙法（嗅觉评分）在屠宰线上检测公猪异味。本研究比较了几种加热方法（微波、电烙铁和 pyropen），并评估了习惯形成、电烙铁清洁、在同一部位两次烧烙脂肪以及技术程序变化的影响。所有方法似乎都适用于检测公猪异味，但用于感官评分公猪异味的加热方法的选择取决于训练有素的评估员的习惯形成情况和特定应用条件。由于 pyropen 不接触脂肪且易于操作（无线），因此似乎是最合适的选择。最后，强度评分可能还会受到以下因素的影响：不清洁电烙铁导致的污染、在同一部位两次烧烙脂肪，以及习惯形成的影响。
