Classification of carcasses at the slaughter line allows an optimisation of its processing and differentiated payment to producers. Boar taint is a quality characteristic that is evaluated in some slaughter plants. This odour and flavour is mostly present in entire males and perceived generally by sensitive consumers as unpleasant. In the present work, the methodologies currently used in slaughter plants for boar taint classification (colorimetric method and sensory quality control-human nose) and the methodologies that have the potential to be implemented on/at the slaughter line (mass spectrometry, Raman and biosensors) have been summarized. Their main characteristics are presented and an analysis of strengths, weaknesses, opportunities and threats (SWOT) has been carried out. From this, we can conclude that, apart from human nose, the technology that arises as very promising and available on the market, and that will probably become a substitute for the colorimetric method, is the tandem between the laser diode thermal desorption ion source and the mass spectrometry (LDTD-MS/MS) with automation of the sampling and sample pre-treatment, because it is able to work at the slaughter line, is fast and robust, and measures both androstenone and skatole.

中文翻译：

---

在线/在线方法确定公猪污染和公猪污染化合物的可行性：概述

在屠宰线上对car体进行分类可以优化其加工过程，并向生产者支付不同的费用。公猪异味是一些屠宰厂评估的质量特征。这种气味和味道大部分存在于整个男性中，并且被敏感的消费者普遍认为是不愉快的。在当前的工作中，目前在屠宰场中用于公猪异味分类的方法（比色法和感官质量控制-人鼻）以及有可能在屠宰线上/在屠宰线上实施的方法（质谱，拉曼和生物传感器） ）进行了总结。介绍了它们的主要特征，并对优势，劣势，机会和威胁（SWOT）进行了分析。由此可以得出结论，除了人的鼻子，