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dc.contributor.authorBUTTINGER GERHARDen_GB
dc.contributor.authorWENZL THOMASen_GB
dc.date.accessioned2020-03-26T01:04:53Z-
dc.date.available2020-03-25en_GB
dc.date.available2020-03-26T01:04:53Z-
dc.date.created2017-09-26en_GB
dc.date.issued2020en_GB
dc.date.submitted2017-08-28en_GB
dc.identifier.citationFOOD CHEMISTRY X vol. 6 p. 100083en_GB
dc.identifier.issn2590-1575 (online)en_GB
dc.identifier.urihttps://www.sciencedirect.com/journal/food-chemistry-x/vol/6/suppl/Cen_GB
dc.identifier.urihttps://publications.jrc.ec.europa.eu/repository/handle/JRC107804-
dc.description.abstractMeat from male pigs may develop an off-flavour, commonly known as boar taint. Castration of male piglets prevents the potential formation of off-flavour. In the suggested method, three marker compounds for boar taint (skatole, androstenone and indole) are quantified in pork fat by isotope dilution gas chromatography mass spectrometry (GC MS) or by isotope dilution liquid chromatography tandem mass spectrometry (LC-MSMS). This method was validated by collaborative trial according to ISO 5725-2:1994. The studied concentration ranges included sensorial thresholds. The repeatability relative standard deviation ranges from 3 % to 10 % and the reproducibility relative standard deviation (RSDR) between 10 % and about 30 %. The method has proven to be robust and free from matrix interferences. The method performance characteristics are compliant with requirements for official control methods in the area of food contaminants; therefore, it is regarded as fit for its intended purpose.en_GB
dc.description.sponsorshipJRC.F.5-Food and Feed Complianceen_GB
dc.format.mediumOnlineen_GB
dc.languageENGen_GB
dc.publisherELSEVIERen_GB
dc.relation.ispartofseriesJRC107804en_GB
dc.titleValidation by collaborative trial of a method for the determination by GC–MS and LC–MS/MS of boar taint marker compounds in pork tissueen_GB
dc.typeArticles in periodicals and booksen_GB
dc.identifier.doi10.1016/j.fochx.2020.100083 (online)en_GB
JRC Directorate:Health, Consumers and Reference Materials

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