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Featured researches published by Kaat Verplanken.


Food Chemistry | 2016

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

Kaat Verplanken; Jella Wauters; Vicky Vercruysse; Marijke Aluwé; Lynn Vanhaecke

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). Both methods were validated according to CD 2002/657/EC and ISO 17025 guidelines. Good performance characteristics were obtained. Good linearity (R(2) ⩾ 0.99) and no lack of fit was observed (95% confidence interval; F-test, p > 0.05). Also good recovery (89-110%) and satisfactory precision: repeatability (RSD ⩽ 14.9%) and within-laboratory reproducibility (RSD ⩽ 17.2%) were obtained. Analysis of cooked ham and salami sausage samples proved the applicability of both methods for routine analysis.


Food Chemistry | 2016

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

Jella Wauters; Vicky Vercruysse; Marijke Aluwé; Kaat Verplanken; Lynn Vanhaecke

Surgical castration of male pigs will soon be abandoned, turning a major advantage of this practice, the elimination of boar taint, into the biggest challenge for pig industry when raising intact male pigs becomes common practice. To map the (economical) consequences in relation to boar-taint consumer acceptance, as well as offer a processing strategy for tainted carcasses to stockholders, the current study investigated not only back fat boar taint levels, but additionally generated information on the levels of boar taint compounds recovered after the production of commercially relevant meat products using UHPLC-HRMS laboratory analysis. Our results demonstrate that levels of androstenone, skatole and indole in back fat and meat products tend to correlate strongly, particularly in fatty meat products (generally r>0.80). Concentration values in the edible (lean) meat fraction were significantly lower compared to back fat and fat sampled from fresh or processed meat (p<0.05).


Food Chemistry | 2015

Development of a quantitative method for the simultaneous analysis of the boar taint compounds androstenone, skatole and indole in porcine serum and plasma by means of ultra-high performance liquid chromatography coupled to high resolution mass spectrometry.

Jella Wauters; J. Vanden Bussche; Kaat Verplanken; Karen Bekaert; Marijke Aluwé; A. Van den Broeke; Annelies Coussé; Nadine Buys; Lynn Vanhaecke

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. Sample pre-treatment involved an extraction with diethylether followed by a centrifugal filtration (30 kDa). Limits of detection and quantification varied between 0.5 and 1 μg L(-1) and 2 and 3 μg L(-1) for the three compounds, respectively. Besides, an excellent repeatability (RSD < 7.6%), within-laboratory reproducibility (RSD<10.5%), recovery (87-97%) and linearity (R(2)>0.99) were recorded. Correlations between serum/plasma and fat levels of the boar taint compounds were positive for skatole (r(serum) = 0.39 and r(plasma) = 0.84) and androstenone (r(serum) = 0.73-0.78 and r(plasma) = 0.32-0.80).


Journal of Chromatography A | 2016

Rapid method for the simultaneous detection of boar taint compounds by means of solid phase microextraction coupled to gas chromatography/mass spectrometry

Kaat Verplanken; Jella Wauters; Jim Van Durme; Dirk Claus; Joeri Vercammen; Sarah De Saeger; Lynn Vanhaecke

Because of animal welfare issues, the voluntary ban on surgical castration of male piglets, starting January 2018 was announced in a European Treaty. One viable alternative is the fattening of entire male pigs. However, this can cause negative consumer reactions due to the occurrence of boar taint and possibly lead to severe economic losses in pig husbandry. In this study, headspace solid phase microextraction (HS-SPME) coupled to GC-MS was used in the development and optimization of a candidate method for fast and accurate detection of the boar taint compounds. Remarkably fast extraction (45s) of the boar taint compounds from adipose tissue was achieved by singeing the fat with a soldering iron while released volatiles were extracted in-situ using HS-SPME. The obtained method showed good performance characteristics after validation according to CD 2002/657/EC and ISO/IEC 17025 guidelines. Moreover, cross-validation with an in-house UHPLC-HR-Orbitrap-MS method showed good agreement between an in-laboratory method and the new candidate method for the fast extraction and detection of skatole and androstenone, which emphasizes the accuracy of this new SPME-GC-MS method. Threshold detection of the boar taint compounds on a portable GC-MS could not be achieved. However, despite the lack of sensitivity obtained on the latter instrument, a very fast method with run-to-run time of 3.5min for the detection of the boar taint compounds was developed.


Food Chemistry | 2017

Sensory evaluation of boar meat products by trained experts

Jella Wauters; Kaat Verplanken; Vicky Vercruysse; Bart Ampe; Marijke Aluwé; Lynn Vanhaecke

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. Differences between the meat products showed the highest potential for processing tainted meat in cold meat products, which was most likely due to the serving temperature on the one hand and production-related influences on the other. However, more insights regarding reducing and masking effects of production-related factors on boar taint are necessary.


Food Chemistry | 2017

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

Kaat Verplanken; Jella Wauters; Vicky Vercruysse; Marijke Aluwé; Lynn Vanhaecke

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-1, skatole: 44-89µgkg-1, androstenone: 121-342µgkg-1) 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. The beneficial effect of diluting tainted meat was demonstrated, as no significant difference in consumability was observed between gilts and 10% tainted meat by experts as well as consumers. Also dry-curing proved a promising technique for masking boar taint and preventing consumer dissatisfaction. The obtained results demonstrate the applicability of the estimated thresholds in meat as a tool for identifying masking and reducing strategies on the perception of boar taint.


RME 2016: 11th conference in the Rapid Methods Europe series | 2016

Rapid evaporative ionization mass spectrometry for high throughput screening in food analysis : the case of boar taint

Kaat Verplanken; Sara Stead; Renata Jandova; Christof Van Poucke; Jan Claereboudt; Julie Vanden Bussche; Sarah De Saeger; Zoltan Takats; Jella Wauters; Lynn Vanhaecke


Archive | 2018

Valorisation of boar meat and analytical approaches for the fast detection of boar taint at the slaughter line

Kaat Verplanken


Analytica Chimica Acta | 2018

A validated multi-matrix platform for metabolomic fingerprinting of human urine, feces and plasma using ultra-high performance liquid-chromatography coupled to hybrid orbitrap high-resolution mass spectrometry

Ellen De Paepe; Lieven Van Meulebroek; Caroline Rombouts; Steve Huysman; Kaat Verplanken; Bruno Lapauw; Jella Wauters; Lieselot Hemeryck; Lynn Vanhaecke


Studiedag: Biggencastratie stoppen in 2018 : hoe ver staan we daarmee? | 2017

Snel en betrouwbaar stinkers opsporen aan de slachtlijn

Kaat Verplanken; Jella Wauters; Lynn Vanhaecke

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Bruno Lapauw

Ghent University Hospital

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Dirk Claus

Université catholique de Louvain

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Jim Van Durme

Katholieke Universiteit Leuven

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