Title: Validation by collaborative trial of a method for the determination by GC–MS and LC–MS/MS of boar taint marker compounds in pork tissue
Citation: FOOD CHEMISTRY X vol. 6 p. 100083
Publisher: ELSEVIER
Publication Year: 2020
JRC N°: JRC107804
ISSN: 2590-1575 (online)
URI: https://www.sciencedirect.com/journal/food-chemistry-x/vol/6/suppl/C
DOI: 10.1016/j.fochx.2020.100083
Type: Articles in periodicals and books
Abstract: Meat 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.
JRC Directorate:Health, Consumers and Reference Materials

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