Odor Emissions from Raw Meat of Freshly Slaughtered Cattle during Inspection
Abstract
:1. Introduction
- -
- Which are the volatile compounds emitted by the meat of FSC that could interfere with the possible off-odor perception during the post-mortem inspection?
- -
- How long does this odor last?
2. Materials and Methods
2.1. Sampling
2.2. Volatiles Extraction
2.3. Volatiles Analysis
2.4. Quantitative Analysis
2.5. Method Validation
2.6. Statistical Analysis
3. Results and Discussions
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Off-Odor | Origin | References |
---|---|---|
Manure | Late-gutted animals | [8] |
Repugnant | Ingestion of wild garlic, absinthe, fish, rotten meat, rancid oil cake, Greek hay | [8] |
Renetta apple | Tired animals after transport | [8] |
Worms | Helminth infections in animals | [8] |
Fishy | Animals fed ratios high in fish products | [9] |
Anomalous | Ingestion of ether, chloroform, turpentine essence, chlorine, creolin, camphor, iodine, anise, kummel oil, sulfur, carbolic acid, linseed oil Some substances may be inhaled when stables or trucks are sanitized | [10] |
Rancid | Protracted feeding of linseed, rapeseed, turnip-seed Fermented or spoiled pumpkins | [10] |
“Sui generis” | Unripe carobs or residues from industrial processing of carobs Industrial citrus fruit by-products Garlics, onions, crocuses, forage kale | [10] |
Urinous | Inadequate supply of drinking water | [10] |
Unpleasant, disgusting fetid | Chrysalis infection | [10] |
Amniotic fluid | Pregnant cows or that have recently given birth | [11] |
Cat-like | Anomalous smell acquired during carcass refrigeration Presence of dirt in varnishes, paints, or packaging materials | [11] |
Urinous | Exhausted animals | [12] |
Repellent, pig manure-like | Greek hay (Trigonella foenum graecum) ingestion | [12] |
Anomalous | Inhaled creolin or paint | [12] |
Anomalous | Ingestion of turnip, silage from poultry litter, spoiled orange, and onion peels | [13] |
Phosphorus-like | Ingestion of fresh onion leaves | [13] |
Unpleasant | Ingestion of dieldrin-treated feed | [13] |
Fecaloid (abdominal muscles and diaphragm) | Delayed evisceration Inadequate bleeding | [10] |
Something sweet and unpleasant | Cows around the time of parturition | [13] |
Off-Odor | Origin | References |
---|---|---|
Urinous, Ammonia | Uremia | [10] |
Urinous | Urolithiasis | [10] |
Fecaloid | Hepatogenic jaundice | [10] |
Fecaloid | Hepatic pathologies | [10] |
Putrid | Traumatic pericarditis, with large purulent or ichorous–purulent areas | [10] |
Ammonia | Traumatic pericarditis | [10] |
Putrid or putrid and ammonia | Ichorous–purulent peritonitis Sero-fibrinous peritonitis Multiple abscesses within the peritoneal cavity Gangrenous metritis, mastitis, and pneumonia | [10] |
Peptic | Acute tympany | [10] |
Fecaloid | Hepatic diseases | [10] |
Putrid near the utero or in the abdominal regions | Septic metritis and metroperitonitis | [10] |
Persistent of acetone, coinciding with birth | Ketosis in caws | [10] |
Repellent and similar to a mixture of ether, ammonia, and methyl alcohol Butyric acid | Calf ascariasis | [10,11,12,13,14] |
Rancid butter | Blackleg Malignant edema | [10] |
Anomalous | Bovine slaughtered after a long transport | [10] |
Cheese-like | Clostridial diseases | [10] |
Something sweet | Ketosis in caws | [11] |
Fluid with a rancid smell | Ketosis in caws | [10] |
Sharp metallic odor (active lesion) | Parafilaria bovicola infection | [15] |
Anomalous | Jaundice, kidney diseases, placental retention | [12] |
Something sweet and unpleasant | Fluid build-up in meat, carcasses of feverish animals Ketosis or acetonemia | [13] |
Unpleasant | Gangrenous injury | [13] |
Compounds | Precision | Recovery (%) | LOD (µg/g) | LOQ (µg/g) | |
---|---|---|---|---|---|
Intraday RSD% | Interday RSD% | ||||
Toluene | 2.26 | 3.12 | 99.6 | 0.025 | 0.081 |
Limonene | 3.41 | 4.86 | 99.7 | 0.003 | 0.010 |
2-Methyl-3-buten-1-ol | 4.56 | 2.95 | 99.0 | 0.019 | 0.063 |
p-Cymene | 2.27 | 4.26 | 99.3 | 0.014 | 0.046 |
Acetoin | 4.96 | 3.71 | 99.1 | 0.038 | 0.123 |
6-Methyl-5-hepten-2-one | 5.48 | 5.19 | 99.8 | 0.022 | 0.071 |
Nonanal | 3.42 | 2.73 | 99.4 | 0.017 | 0.05 |
Acetic acid | 2.38 | 4.25 | 99.3 | 0.028 | 0.094 |
γ-Butyrolactone | 5.76 | 3.32 | 99.5 | 0.015 | 0.048 |
1-Nonanol | 2.94 | 3.69 | 99.7 | 0.011 | 0.036 |
Compounds | LRI 1 | Time from Slaughtering/Hours | Odor | OTV 4 | ||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
0 2 | 1 2 | 2 2 | 3 2 | 5 2 | 24 3 | |||||||||||
X 5 | SD | X | SD | X | SD | X | SD | X | SD | X | SD | ppm | Ref. | |||
Toluene | 1046 | 0.53 | 0.32 | 0.55 | 0.39 | 0.45 | 0.43 | 0.23 | 0.01 | 0.39 | 0.11 | 0.49 | 0.18 | Sweet, pungent, benzene-like | 1.0–2.9 | [24] |
Limonene | 1150 | 0.19a 6 | 0.08 | 0.26a | 0.01 | 0.28a | 0.05 | 0.30a | 0.03 | 0.11b | 0.03 | tr c | - | Citrus | 1.2 | [25] |
2-Methyl-3-buten-1-ol | 1245 | tr 7 | - | tr | - | tr | - | tr | - | tr | - | tr | - | Butter, sweet, balsamic | 0.25 | [24] |
p-Cymene | 1287 | tr | - | tr | - | tr | - | tr | - | tr | - | tr | - | Citrus, fresh, solvent | 0.12 | [25] |
Acetoin | 1294 | 9.83a | 2.40 | 8.52a | 1.28 | 4.32c | 1.39 | 3.61c | 0.30 | 6.61b | 0.30 | 10.15a | 1.72 | Buttery, creamy, dairy, milky, fatty, sweet | 0.8 | [24] |
6-Methyl-5-hepten-2-one | 1350 | tr | - | tr | - | tr | - | tr | - | tr | - | tr | - | Citrus, lemon | 1 | [26] |
Nonanal | 1396 | tr b | - | tr b | - | tr b | - | tr b | - | tr b | - | 0.75 a | 0.20 | Waxy, aldehydic, rose, fresh, orris, orange peel, fatty, peel, green, cucumber | 1 | [24] |
Acetic acid | 1460 | 0.73b | 0.17 | 0.98b | 0.02 | 0.98b | 0.19 | 0.81b | 0.19 | 1.81a | 0.19 | 2.05a | 0.93 | Pungent, acidic, cheesy, vinegar | 1.958 | [27] |
γ-Butyrolactone | 1640 | 1.00a | 0.22 | 0.85 | 0.26 | 0.76a | 0.14 | 0.52ab | 0.19 | 0.42b | 0.17 | 0.23b | 0.17 | Sweet, toast, caramel | 0.035 | [28] |
1-Nonanol | 1666 | tr | - | tr | - | tr | - | tr | - | tr | - | tr | - | Rose-orange | 1 | [29] |
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Conte, F.; Cincotta, F.; Condurso, C.; Verzera, A.; Panebianco, A. Odor Emissions from Raw Meat of Freshly Slaughtered Cattle during Inspection. Foods 2021, 10, 2411. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102411
Conte F, Cincotta F, Condurso C, Verzera A, Panebianco A. Odor Emissions from Raw Meat of Freshly Slaughtered Cattle during Inspection. Foods. 2021; 10(10):2411. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102411
Chicago/Turabian StyleConte, Francesca, Fabrizio Cincotta, Concetta Condurso, Antonella Verzera, and Antonio Panebianco. 2021. "Odor Emissions from Raw Meat of Freshly Slaughtered Cattle during Inspection" Foods 10, no. 10: 2411. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102411