Gertheiss, Jan

[["dc.bibliographiccitation.firstpage","34"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","42"],["dc.bibliographiccitation.volume","118"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Gertheiss, Jan"],["dc.contributor.author","Schnäckel, Wolfram"],["dc.contributor.author","Mörllein, Daniel"],["dc.date.accessioned","2018-11-07T10:11:10Z"],["dc.date.available","2018-11-07T10:11:10Z"],["dc.date.issued","2016"],["dc.description.abstract","Characteristic off-flavours may occur in uncastrated male pigs depending on the accumulation of androstenone and skatole. Feasible processing of strongly tainted carcasses is challenging but gains in importance due to the European ban on piglet castration in 2018. This paper investigates consumers' acceptability of two sausage types: (a) emulsion-type (BOILED) and (b) smoked raw-fermented (FERM). Liking (9 point scales) and flavour perception (check-all-that-apply with both, typical and negatively connoted sensory terms) were evaluated by 120 consumers (within-subject design). Proportion of tainted boar meat (0, 50,100%) affected overall liking of BOILED, F (2, 238) = 23.22, P < .001, but not of FERM sausages, F (2, 238) = 0.89, P = .414. Consumers described the flavour of BOILED-100 as strong and sweaty. In conclusion, FERM products seem promising for processing of tainted carcasses whereas formulations must be optimized for BOILED in order to eliminate perceptible off flavours. Boar taint rejection thresholds may be higher for processed than those suggested for unprocessed meat cuts. (C) 2016 Elsevier Ltd. All rights reserved."],["dc.description.sponsorship","Federal Ministry of Food and Agriculture (BMEL) [FKZ 11OE143]"],["dc.identifier.doi","10.1016/j.meatsci.2016.03.018"],["dc.identifier.isi","000380581100006"],["dc.identifier.pmid","27038338"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/39994"],["dc.language.iso","en"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation","BÖLN Ebermast"],["dc.relation.issn","1873-4138"],["dc.relation.issn","0309-1740"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.artnumber","e0174697"],["dc.bibliographiccitation.firstpage","e0174697"],["dc.bibliographiccitation.issue","4"],["dc.bibliographiccitation.journal","PLoS One"],["dc.bibliographiccitation.volume","12"],["dc.contributor.author","Mörlein, Johanna"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Gertheiss, Jan"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2020-12-10T18:42:04Z"],["dc.date.available","2020-12-10T18:42:04Z"],["dc.date.issued","2017"],["dc.description.abstract","While recent studies suggest an influence of noise on olfactory performance, it is unclear as to what extent the influence varies between subjects who are accustomed to noise and those who are not. Two groups of panelists were selected: a University panel usually working under silent conditions and an abattoir panel usually working on the slaughter line with abattoir noise. Odor discrimination, odor identification, and odor detection thresholds were studied. Furthermore, a sensory quality control task using 40 boar samples was performed. All tests were accomplished both with and without extraneous noise recorded at an abattoir (70 dB) using headphones. Contrary to the researchers' expectations, abattoir noise hardly affected the olfactory tests nor was the quality control task impaired. Abattoir noise did not influence the perceived intensity of boar taint and the classification results of the testers, regardless of whether they were accustomed to such noise or not. The results indicate that sensory quality control can be conducted in a manufacturing environment with constant noise without diminishing the assessors' performance."],["dc.description.sponsorship","Open-Access-Publikationsfonds 2017"],["dc.identifier.doi","10.1371/journal.pone.0174697"],["dc.identifier.eissn","1932-6203"],["dc.identifier.isi","000399353500059"],["dc.identifier.pmid","28380041"],["dc.identifier.purl","https://resolver.sub.uni-goettingen.de/purl?gs-1/14423"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/77797"],["dc.language.iso","en"],["dc.notes.intern","DOI Import GROB-354"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","PUB_WoS_Import"],["dc.relation.issn","1932-6203"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.rights.access","openAccess"],["dc.title","Noise and accustomation: A pilot study of trained assessors’ olfactory performance"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","4556"],["dc.bibliographiccitation.issue","22"],["dc.bibliographiccitation.journal","Journal of Agricultural and Food Chemistry"],["dc.bibliographiccitation.lastpage","4565"],["dc.bibliographiccitation.volume","64"],["dc.contributor.author","Mörlein, Daniel"],["dc.contributor.author","Trautmann, Johanna"],["dc.contributor.author","Gertheiss, Jan"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Fischer, Jochen"],["dc.contributor.author","Eynck, Hans-Joerg"],["dc.contributor.author","Heres, Lourens"],["dc.contributor.author","Looft, Christian"],["dc.contributor.author","Tholen, Ernst"],["dc.date.accessioned","2018-11-07T10:12:50Z"],["dc.date.available","2018-11-07T10:12:50Z"],["dc.date.issued","2016"],["dc.description.abstract","This study analyzed odor odor interactions of two malodorous volatile substances, androstenone and skatole, that may accumulate in fat and meat of uncastrated male (boar) pigs. Therefore, fat samples were collected from 1000+ entire male pig carcasses for sensory evaluation and quantification of boar taint compounds using gas chromatography mass spectrometry (GC-MS). Each sample was sniffed by 10 trained assessors, resulting in 11 000+ individual ratings, which were subjected to statistical analysis. Pearson correlations of chemical traits and sensory traits (panel average) were higher for skatole [r(1029) = 0.59; p < 0:001] than for androstenone [r(1029) = 0.44; p < 0.001]. Linear terms of androstenone and skatole as well as their interaction significantly (p < 0.05) contributed to perception of deviant smell (R-2 = 0.43). Standardized regression coefficients illustrate the higher importance of skatole = 0.68) than androstenone (beta = 0.39). Interindividual differences in the responses of assessors to androstenone and skatole are confirmed. A new curved approach is suggested because it better accounts for the interaction of androstenone and skatole than the \"safe box\" approach. On the basis of these data, sorting strategies using instrumental measurements are discussed. An automated detection based on only skatole measurements is recommended because its performance is only slightly inferior to a sorting based on both androstenone and skatole. Sorting thresholds need to be calibrated against consumer acceptance though."],["dc.description.sponsorship","Federal Ministry of Food and Agriculture (BMEL)"],["dc.identifier.doi","10.1021/acs.jafc.6b00355"],["dc.identifier.isi","000377643200013"],["dc.identifier.pmid","27180946"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/40316"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","1520-5118"],["dc.relation.issn","0021-8561"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Interaction of Skatole and Androstenone in the Olfactory Perception of Boar Taint"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","65"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","72"],["dc.bibliographiccitation.volume","152"],["dc.contributor.author","Mörlein, Johanna"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Gertheiss, Jan"],["dc.contributor.author","Schnäckel, Wolfram"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2020-12-10T15:20:21Z"],["dc.date.available","2020-12-10T15:20:21Z"],["dc.date.issued","2019"],["dc.identifier.doi","10.1016/j.meatsci.2019.02.013"],["dc.identifier.issn","0309-1740"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/72635"],["dc.language.iso","en"],["dc.notes.intern","DOI Import GROB-354"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Sustainable use of tainted boar meat: Blending is a strategy for processed products"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","73"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","84"],["dc.bibliographiccitation.volume","100"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Gertheiss, Jan"],["dc.contributor.author","Mueller, Simone"],["dc.contributor.author","Wesoly, Raffael"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2018-11-07T10:01:47Z"],["dc.date.available","2018-11-07T10:01:47Z"],["dc.date.issued","2015"],["dc.description.abstract","Detection of malodours referred to as 'boar taint' in entire male pigs is essential for quality control when refraining piglet castration. This study analysed the sensitivity and specificity of sensory evaluation by trained assessors (n = 18) compared to chemical analysis of two marker compounds (androstenone, skatole) in backfat (n = 794). Taking the measurement uncertainty into consideration, several cut-off thresholds for chemical analysis were exemplarily evaluated. Using the panel average score, sensitivity and specificity of sensory analysis ranged from 61 to 69% and 77 to 85%, respectively. Performance of individual assessors varied highly (sensitivity: 47 to 86%; specificity: 45 to 88%) and correlated to olfactory acuity to the compounds. According to receiver operating characteristic-curves, the average panel performed better than single assessors regardless of the sensory criterion shift. Agreement plots illustrate that high skatole levels are better detected than high androstenone levels (useful for assessor feedback). The agreement between sensory and chemical analyses was moderate. Assessors need to be selected carefully. (C) 2014 Elsevier Ltd. All rights reserved."],["dc.identifier.doi","10.1016/j.meatsci.2014.09.013"],["dc.identifier.isi","000347765700011"],["dc.identifier.pmid","25310880"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/38098"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","1873-4138"],["dc.relation.issn","0309-1740"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Evaluating the performance of sensory quality control: The case of boar taint"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","92"],["dc.bibliographiccitation.journal","Meat Science"],["dc.bibliographiccitation.lastpage","100"],["dc.bibliographiccitation.volume","111"],["dc.contributor.author","Trautmann, Johanna"],["dc.contributor.author","Meier-Dinkel, Lisa"],["dc.contributor.author","Gertheiss, Jan"],["dc.contributor.author","Mörlein, Daniel"],["dc.date.accessioned","2018-11-07T10:21:46Z"],["dc.date.available","2018-11-07T10:21:46Z"],["dc.date.issued","2016"],["dc.description.abstract","While recent studies state an important role of human sensory methods for daily routine control of so-called boar taint, the evaluation of different heating methods is still incomplete. This study investigated three common heating methods (microwave (MW), hot-water (HW), hot-iron (HI)) for boar fat evaluation. The comparison was carried out on 72 samples with a 10-person sensory panel. The heating method significantly affected the probability of a deviant rating. Compared to an assumed 'gold standard' (chemical analysis), the performance was best for HI when both sensitivity and specificity were considered. The results show the superiority of the panel result compared to individual assessors. However, the consistency of the individual sensory ratings was not significantly different between MW, HW, and HI. The three protocols showed only fair to moderate agreement. Concluding from the present results, the hot-iron method appears to be advantageous for boar taint evaluation as compared to microwave and hot-water. (C) 2015 Elsevier Ltd. All rights reserved."],["dc.identifier.doi","10.1016/j.meatsci.2015.08.011"],["dc.identifier.isi","000366234400012"],["dc.identifier.pmid","26348414"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/42154"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","1873-4138"],["dc.relation.issn","0309-1740"],["dc.relation.orgunit","Abteilung Produktqualität tierischer Erzeugnisse"],["dc.title","Boar taint detection: A comparison of three sensory protocols"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.subtype","original_ja"],["dspace.entity.type","Publication"]]