11 results match your criteria: "Institute of Agricultural and Fisheries Research (ILVO)[Affiliation]"

Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking.

Food Chem

November 2020

Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan, 133, B-9820 Merelbeke, Belgium; Institute for Global Food Security, School of Biological Sciences, Molecular Biosciences, Queen's University, University Road, Belfast, Ireland. Electronic address:

Because of the need to abolish the castration of piglets without anaesthesia/analgesia, the pig industry is searching for a mode of action for the valorisation of meat with boar taint, an off-odour in entire male pigs. Carcasses with boar taint were selected by means of sensory and chemical analysis, after which patties with different levels of tainted boar meat were produced, as well as cooked ham and Frankfurter sausages using different smoke condensates and cooking temperatures. For these products orthonasal and retronasal boar taint odour were assessed by a trained expert panel.

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Sensory evaluation of boar meat products by trained experts.

Food Chem

December 2017

Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium. Electronic address:

Rearing entire male pigs, one of the alternatives for surgical castration, entails the possible occurrence of boar taint. This study aimed at the investigation of the acceptability of meat from entire male pigs in 8 different meat products (cutlets, bacon, blade loin, tenderloin, dry fermented sausage, cooked ham, dry-cured ham and minced meat) by trained assessors. Generally, the sensory evaluation of meat samples was affected the most in the androstenone (AEON) group, indicating that AEON is the most offensive boar taint compound for sensitive assessors.

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Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers.

Food Chem

October 2017

Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium. Electronic address:

One of the main issues related to entire male pigs is the occurrence of boar taint, an off-odour, which compromises meat consumability. In this study, odour thresholds (indole: 24-65µgkg, skatole: 44-89µgkg, androstenone: 121-342µgkg) for the boar taint compounds were estimated in minced meat, dry fermented sausage and dry-cured ham. Afterwards, sensory evaluation of these products containing 10% tainted meat (minced meat and dry fermented sausage) or moderate boar taint compound levels (dry-cured ham) occurred.

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There is an implicit requirement under contemporary policy drivers to understand the characteristics of benthic communities under anthropogenically-unimpacted scenarios. We used a trait-based approach on a large dataset from across the European shelf to determine how functional characteristics of unimpacted benthic assemblages vary between different sedimentary habitats. Assemblages in deep, muddy environments unaffected by anthropogenic disturbance show increased proportions of downward conveyors and surface deposit-feeders, while burrowing, diffusive mixing, scavenging and predation traits assume greater numerical proportions in shallower habitats.

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Given the current scarcity of empirical data on ammonia (NH) emissions from dairy cattle under different management-based mitigation techniques, a modeling approach to assess potential NH emission reduction factors is needed. This paper introduces a process-based model that estimates NH emission reduction factors for a dairy cattle barn featuring single or multiple management-based NH emission mitigation techniques, as compared to another barn, to which no mitigation measure is applied. The model accounts for the following emission mitigation measures: (a) floor scraping, (b) floor type, (c) floor flushing with water and (d) indoor acidification of manure.

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Boar taint compound levels in back fat versus meat products: Do they correlate?

Food Chem

September 2016

Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Laboratory of Chemical Analysis, 9820 Merelbeke, Belgium. Electronic address:

Article Synopsis
  • The practice of surgical castration in male pigs is being phased out, leading to challenges related to boar taint as more intact males are raised.
  • The study analyzed the levels of boar taint compounds, specifically androstenone, skatole, and indole, linking high levels found in back fat to fatty meat products.
  • Findings indicate that while back fat carries significant levels of these compounds, concentrations in edible lean meat are much lower, highlighting potential solutions for meat processing in the face of changing practices.
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Microplastic contamination in brown shrimp (Crangon crangon, Linnaeus 1758) from coastal waters of the Southern North Sea and Channel area.

Mar Pollut Bull

September 2015

Deltares, Postbus 177, 2600 MH Delft, The Netherlands; Institute for Environmental Studies (IVM), VU University, De Boelelaan 1087, 1081 HV Amsterdam, The Netherlands. Electronic address:

This study assessed the capability of Crangon crangon (L.), an ecologically and commercially important crustacean, of consuming plastics as an opportunistic feeder. We therefore determined the microplastic content of shrimp in shallow water habitats of the Channel area and Southern part of the North Sea.

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Development and validation of a UHPLC-HR-Orbitrap-MS method for the simultaneous determination of androstenone, skatole and indole in porcine meat and meat products.

Food Chem

January 2016

Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Laboratory of Chemical Analysis, Salisburylaan 133, B-9820 Merelbeke, Belgium. Electronic address:

Boar taint is an off-odour that entails negative consumer reactions. In this study two extraction and UHPLC-HRMS analysis methods, valuable for evaluation of consumer acceptance towards boar meat, were developed for quantification of indole, skatole, and androstenone in different meat products. Sample pretreatment consisted of extraction with methanol and a homogenising step (cooked ham, minced meat, tenderloin, bacon, cutlets, blade loin, uncooked ham) or a melting step (salami sausage and liver paste).

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Bacterial Community Profiling of Plastic Litter in the Belgian Part of the North Sea.

Environ Sci Technol

August 2015

§Department of Applied Mathematics, Computer Sciences and Statistics, Ghent University, Krijgslaan 281 S9, 9000 Ghent, Belgium.

Bacterial colonization of marine plastic litter (MPL) is known for over four decades. Still, only a few studies on the plastic colonization process and its influencing factors are reported. In this study, seafloor MPL was sampled at different locations across the Belgian part of the North Sea to study bacterial community structure using 16S metabarcoding.

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In dairy cattle systems, most of the feces and urine go to the pit. At the manure pit level, mass transfer of NH3 ([Formula: see text]) has many factors, but practical difficulties hamper a controlled field evaluation. In this study, we propose a methodology for the determination of an alternative, more practical, pit transfer coefficient of NH3 (PTC), and compare it with [Formula: see text] determined from other scientific studies.

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Boar taint is an off-odour occurring while heating meat or fat from boars. A method detecting the three compounds (androstenone, skatole and indole) simultaneously in blood would offer substantial advantages since it would allow monitoring the impact of rearing strategies. Therefore, a UHPLC-HR-Orbitrap-MS analysis method is optimized and validated for the quantification of these compounds in plasma or serum.

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