IRTA organises the 1st International Training Course On Alternatives To Pig Castration, Detection Methods For Boar Taint And Meat Quality, addressed to professionals of the pig sector.

1. Why is Boar Taint a concern?
Since 2010 The European Commission and representatives of
the swine sector voluntarily agreed to abandon surgical castration of piglets before January 2018 (European Declaration
on alternatives to surgical castration of pigs; SANCO 2010).
Different alternatives are being discussed, and one of the
most accepted is the production of entire male pigs which
may accumulate boar taint.
Raising boars?
A risk or an opportunity?
Raising entire male pigs has been related to animal welfare
because it is considered a friendlier production system compared to the production of castrated pigs. However, some
differences on meat quality can emerge (exudative meat, pale
colour, leaner meat etc.) depending on several factors such
as genetics, feeding regime and management that need to be
well known. In addition, different strategies in the production
system and the efficiency between castrates and entire males
should be well understood as they are important economical
markers.
Why is important to detect Boar Taint?
Despite the fact of knowing the different factors affecting the
accumulation of boar taint compounds, a detection system at
the abattoir or in the cutting plants is still needed. Boar taint
in meat and meat products could be detected by grading the
carcasses in the slaughterhouse or the raw meat in the meat
processing industry. Thus, detection of boar taint on line and
at line becomes crucial to decide the best application of meat
and therefore, assure pork quality for the consumer.
Targeted audience:
IRTA organises the 1st International
Training Course On Alternatives To Pig Castration, Detection
Methods For Boar Taint And Meat
Quality, addressed to professionals
of the pig sector with the objective to
answer the following questions:
• What percentage of commercialised entire male
carcasses and cuts accumulate boar taint? Is this
percentage different from some years ago? Why?
• Why surgical castration is currently questioned in
Europe?
• Which are the alternatives to surgical castration that
Europe is considering?
• Which are the potential markets and commercial applications for boar tainted meat?
• Which percentage of consumers is susceptible to
detect boar taint in fresh meat and meat products?
• What can we expect from consumer preferences and
willingness to pay for fresh pig meat?
• Which are the social consequences derived from the
new potential regulation (welfare, ethics etc.)?
• How does the new potential regulation impact on
purchasing decisions?
• Which detection systems could be used to select
boar carcasses with boar taint?
• What is the Human Nose methodology? How can be
applied in-line and at-line?
� Quality and Food Safety Managers and technicians of the whole pork production chain (slaughterhouses, cutting
plants, meat industry). Retail Sector. Sales & Marketing Staff. Veterinarians.
First International Course
Course Fee
1st and 2nd registration of the same company: 1.100 €
25% of discount on the 3rd (or more) registrations of the
same company.
10% of discount to IRTA’s costumers with an R+D contract
in the last 3 years.
The course includes:
2 nights (24th and 25th of April) in a 4* star hotel in Girona
centre
Transport from and to the hotel
Lunch and coffee breaks during the seminar
Course material
Social dinner
Registration:
http://goo.gl/370W8H
Deadline for registrations 31st of March 2014
Payment should be made on the Organisers account.
When you have filled in the on-line form, please send the
payment form by e-mail to the Organising Secretariat:
workshop.irta@irta.cat
Payment by bank transfer must be received and processed
before the event, to the following account number:
Account holder:
INSTITUT DE RECERCA I TECNOLOGIA
AGROALIMENTÀRIES
Bank name: CAIXABANK
Country: SPAIN
Address: Avinguda les voltes, 2.
E-17100 La Bisbal d’Empordà.
IBAN: (ES06) 2100 0031 2702 00352939
SWIFT/BIC: CAIXESBBXXX
Please, indicate “Boar Taint Course”
and full name of the attendant.
How to detect
Boar Taint
and preserve
meat quality
Alternatives to castration:
an European challenge for 2018
24th and 25th of April 2014
For more information about the course contact:
Dr. Eva Ogué +34 972 63 00 52 ext. 1486
international@irta.cat
IRTA Monells
Girona, Spain
IRTA Monells
Finca Camps i Armet s/n
17121, Monells
Girona, Spain
GPS: +41° 58’ 34.02”, +2° 59’ 51.35”
T (+34) 972 63 00 52

2. Why is Boar Taint a concern?
Since 2010 The European Commission and representatives of
the swine sector voluntarily agreed to abandon surgical castration of piglets before January 2018 (European Declaration
on alternatives to surgical castration of pigs; SANCO 2010).
Different alternatives are being discussed, and one of the
most accepted is the production of entire male pigs which
may accumulate boar taint.
Raising boars?
A risk or an opportunity?
Raising entire male pigs has been related to animal welfare
because it is considered a friendlier production system compared to the production of castrated pigs. However, some
differences on meat quality can emerge (exudative meat, pale
colour, leaner meat etc.) depending on several factors such
as genetics, feeding regime and management that need to be
well known. In addition, different strategies in the production
system and the efficiency between castrates and entire males
should be well understood as they are important economical
markers.
Why is important to detect Boar Taint?
Despite the fact of knowing the different factors affecting the
accumulation of boar taint compounds, a detection system at
the abattoir or in the cutting plants is still needed. Boar taint
in meat and meat products could be detected by grading the
carcasses in the slaughterhouse or the raw meat in the meat
processing industry. Thus, detection of boar taint on line and
at line becomes crucial to decide the best application of meat
and therefore, assure pork quality for the consumer.
Targeted audience:
IRTA organises the 1st International
Training Course On Alternatives To Pig Castration, Detection
Methods For Boar Taint And Meat
Quality, addressed to professionals
of the pig sector with the objective to
answer the following questions:
• What percentage of commercialised entire male
carcasses and cuts accumulate boar taint? Is this
percentage different from some years ago? Why?
• Why surgical castration is currently questioned in
Europe?
• Which are the alternatives to surgical castration that
Europe is considering?
• Which are the potential markets and commercial applications for boar tainted meat?
• Which percentage of consumers is susceptible to
detect boar taint in fresh meat and meat products?
• What can we expect from consumer preferences and
willingness to pay for fresh pig meat?
• Which are the social consequences derived from the
new potential regulation (welfare, ethics etc.)?
• How does the new potential regulation impact on
purchasing decisions?
• Which detection systems could be used to select
boar carcasses with boar taint?
• What is the Human Nose methodology? How can be
applied in-line and at-line?
� Quality and Food Safety Managers and technicians of the whole pork production chain (slaughterhouses, cutting
plants, meat industry). Retail Sector. Sales & Marketing Staff. Veterinarians.
First International Course
Course Fee
1st and 2nd registration of the same company: 1.100 €
25% of discount on the 3rd (or more) registrations of the
same company.
10% of discount to IRTA’s costumers with an R+D contract
in the last 3 years.
The course includes:
2 nights (24th and 25th of April) in a 4* star hotel in Girona
centre
Transport from and to the hotel
Lunch and coffee breaks during the seminar
Course material
Social dinner
Registration:
http://goo.gl/370W8H
Deadline for registrations 31st of March 2014
Payment should be made on the Organisers account.
When you have filled in the on-line form, please send the
payment form by e-mail to the Organising Secretariat:
workshop.irta@irta.cat
Payment by bank transfer must be received and processed
before the event, to the following account number:
Account holder:
INSTITUT DE RECERCA I TECNOLOGIA
AGROALIMENTÀRIES
Bank name: CAIXABANK
Country: SPAIN
Address: Avinguda les voltes, 2.
E-17100 La Bisbal d’Empordà.
IBAN: (ES06) 2100 0031 2702 00352939
SWIFT/BIC: CAIXESBBXXX
Please, indicate “Boar Taint Course”
and full name of the attendant.
How to detect
Boar Taint
and preserve
meat quality
Alternatives to castration:
an European challenge for 2018
24th and 25th of April 2014
For more information about the course contact:
Dr. Eva Ogué +34 972 63 00 52 ext. 1486
international@irta.cat
IRTA Monells
Girona, Spain
IRTA Monells
Finca Camps i Armet s/n
17121, Monells
Girona, Spain
GPS: +41° 58’ 34.02”, +2° 59’ 51.35”
T (+34) 972 63 00 52

3. Program Day 24 April
9.30 - 10.00
 Registration and welcoming
10.00 - 11.30 MODULE 1
The boar taint: responsible compounds and factors that influence in its
accumulation
1.1 Responsible compounds for the boar taint
1.2 Effects of breeding and genetics
1.3 Effects of feeding, weight, age and animal management
1.4 Prevalence of boar taint in carcasses.
1.5 The economic differences in the production of entire males and castrated pigs
11.30 - 12.00
ø Coffee Break
12.00 - 13.30
MODULE 2
Castration in Europe: current situation
2.1 Current European legislation in castration and the new European declaration.
2.2 Criteria for welfare and quality
2.3 Some exceptions
2.4 Alternatives to castration
13.30 - 14.30
ƒ Lunch
14.30 - 16.00
MODULE 3
Productive data, carcass, meat quality and consumer preferences
3.1 Entire vs castrated, females and immunocastrated males.
3.2 Sensitivity (anosmia) to androstenone and skatole.
16:00 – 16:30
ø Coffee Break
16:30 – 18:00 MODULE 3
Productive data, carcass, meat quality and consumer preferences
3.3 Consumer studies and factors that affect purchasing behaviour for fresh pork.
Results from last European studies.
20.30
ƒ Course Dinner
Program Day 25 April
9.30 - 11.00
MODULE 4
Practical session: Detection methods
4.1 Analytical methods for androstenone and skatole
4.2 Methods to determine sensitivity/anosmia to androstenone.
Practical session: triangular test for detection of anosmia
for androstenone and skatole.
11.00 - 11.30
ø Coffee Break
11.30 - 13.00
MODULE 4
Practical session: Detection methods
4.5 At-line boar taint detection in meat and meat products: “Human Nose” methodology.
4.6. On-line boar taint detection in meat and meat products: “Human Nose” methodology.
4.7. How do we train assessors for boar taint classification? Step by step guide.
13.00 - 14.00
ƒ Lunch
14.00 - 15.00 MODULE 4
Practical session: Detection methods
4.8 New methodologies for boar taint detection.
4.9 Sensory analyses of meat from entire male pigs.
Practical session: odour and flavour
15.00
End of the Course
Lecturers
Dr. Àngels Oliver
Dr. Nuria Panella
Head of the IRTA Product Quality Department.
She has more than 55 scientific papers published and has
given lectures and courses in universities, workshops and
conferences inside and outside Europe. Her main research
area is the quality of meat from a technological, nutritional
and sensorial (boar taint - consumer studies) point of view,
including its relationship with genetics and sustainability.
She has participated in European and International projects,
either as coordinator, Work Package leader or member of
the Steering Committee and was deputy editor of the Animal
Scientific Journal. Between 2010 and 2013 she has been
chair of the EAAP working group “Production and utilisation
of meat from entire male pigs”. She has been working
extensively in research projects with the European pork
sector.
Junior scientist of the IRTA Product Quality Department.
She has been involved in several national and European
founded projects, either as a co-researcher or as a Work
Package leader (Young Train project, PIGCAS, ALCASDE).
She has also large experience in research projects in
collaborations with companies and producer associations.
She is currently in the management team of a national
project titled “Potential market and meat quality from entire
male pigs, facing new EU policies towards the banning of
castration”. Additionally, she is working in the development of
the “Human nose” methodology in Spanish abattoirs, cutting
plants and meat industries. She has coordinated the last
Workshop on “Detection Methods for boar taint” under the
Boarcheck project and the last meeting of the EAAP working
group on the production and utilization of entire male pigs,
both held at IRTA in December 2013.

4. Program Day 24 April
9.30 - 10.00
 Registration and welcoming
10.00 - 11.30 MODULE 1
The boar taint: responsible compounds and factors that influence in its
accumulation
1.1 Responsible compounds for the boar taint
1.2 Effects of breeding and genetics
1.3 Effects of feeding, weight, age and animal management
1.4 Prevalence of boar taint in carcasses.
1.5 The economic differences in the production of entire males and castrated pigs
11.30 - 12.00
ø Coffee Break
12.00 - 13.30
MODULE 2
Castration in Europe: current situation
2.1 Current European legislation in castration and the new European declaration.
2.2 Criteria for welfare and quality
2.3 Some exceptions
2.4 Alternatives to castration
13.30 - 14.30
ƒ Lunch
14.30 - 16.00
MODULE 3
Productive data, carcass, meat quality and consumer preferences
3.1 Entire vs castrated, females and immunocastrated males.
3.2 Sensitivity (anosmia) to androstenone and skatole.
16:00 – 16:30
ø Coffee Break
16:30 – 18:00 MODULE 3
Productive data, carcass, meat quality and consumer preferences
3.3 Consumer studies and factors that affect purchasing behaviour for fresh pork.
Results from last European studies.
20.30
ƒ Course Dinner
Program Day 25 April
9.30 - 11.00
MODULE 4
Practical session: Detection methods
4.1 Analytical methods for androstenone and skatole
4.2 Methods to determine sensitivity/anosmia to androstenone.
Practical session: triangular test for detection of anosmia
for androstenone and skatole.
11.00 - 11.30
ø Coffee Break
11.30 - 13.00
MODULE 4
Practical session: Detection methods
4.5 At-line boar taint detection in meat and meat products: “Human Nose” methodology.
4.6. On-line boar taint detection in meat and meat products: “Human Nose” methodology.
4.7. How do we train assessors for boar taint classification? Step by step guide.
13.00 - 14.00
ƒ Lunch
14.00 - 15.00 MODULE 4
Practical session: Detection methods
4.8 New methodologies for boar taint detection.
4.9 Sensory analyses of meat from entire male pigs.
Practical session: odour and flavour
15.00
End of the Course
Lecturers
Dr. Àngels Oliver
Dr. Nuria Panella
Head of the IRTA Product Quality Department.
She has more than 55 scientific papers published and has
given lectures and courses in universities, workshops and
conferences inside and outside Europe. Her main research
area is the quality of meat from a technological, nutritional
and sensorial (boar taint - consumer studies) point of view,
including its relationship with genetics and sustainability.
She has participated in European and International projects,
either as coordinator, Work Package leader or member of
the Steering Committee and was deputy editor of the Animal
Scientific Journal. Between 2010 and 2013 she has been
chair of the EAAP working group “Production and utilisation
of meat from entire male pigs”. She has been working
extensively in research projects with the European pork
sector.
Junior scientist of the IRTA Product Quality Department.
She has been involved in several national and European
founded projects, either as a co-researcher or as a Work
Package leader (Young Train project, PIGCAS, ALCASDE).
She has also large experience in research projects in
collaborations with companies and producer associations.
She is currently in the management team of a national
project titled “Potential market and meat quality from entire
male pigs, facing new EU policies towards the banning of
castration”. Additionally, she is working in the development of
the “Human nose” methodology in Spanish abattoirs, cutting
plants and meat industries. She has coordinated the last
Workshop on “Detection Methods for boar taint” under the
Boarcheck project and the last meeting of the EAAP working
group on the production and utilization of entire male pigs,
both held at IRTA in December 2013.

5. Program Day 24 April
9.30 - 10.00
 Registration and welcoming
10.00 - 11.30 MODULE 1
The boar taint: responsible compounds and factors that influence in its
accumulation
1.1 Responsible compounds for the boar taint
1.2 Effects of breeding and genetics
1.3 Effects of feeding, weight, age and animal management
1.4 Prevalence of boar taint in carcasses.
1.5 The economic differences in the production of entire males and castrated pigs
11.30 - 12.00
ø Coffee Break
12.00 - 13.30
MODULE 2
Castration in Europe: current situation
2.1 Current European legislation in castration and the new European declaration.
2.2 Criteria for welfare and quality
2.3 Some exceptions
2.4 Alternatives to castration
13.30 - 14.30
ƒ Lunch
14.30 - 16.00
MODULE 3
Productive data, carcass, meat quality and consumer preferences
3.1 Entire vs castrated, females and immunocastrated males.
3.2 Sensitivity (anosmia) to androstenone and skatole.
16:00 – 16:30
ø Coffee Break
16:30 – 18:00 MODULE 3
Productive data, carcass, meat quality and consumer preferences
3.3 Consumer studies and factors that affect purchasing behaviour for fresh pork.
Results from last European studies.
20.30
ƒ Course Dinner
Program Day 25 April
9.30 - 11.00
MODULE 4
Practical session: Detection methods
4.1 Analytical methods for androstenone and skatole
4.2 Methods to determine sensitivity/anosmia to androstenone.
Practical session: triangular test for detection of anosmia
for androstenone and skatole.
11.00 - 11.30
ø Coffee Break
11.30 - 13.00
MODULE 4
Practical session: Detection methods
4.5 At-line boar taint detection in meat and meat products: “Human Nose” methodology.
4.6. On-line boar taint detection in meat and meat products: “Human Nose” methodology.
4.7. How do we train assessors for boar taint classification? Step by step guide.
13.00 - 14.00
ƒ Lunch
14.00 - 15.00 MODULE 4
Practical session: Detection methods
4.8 New methodologies for boar taint detection.
4.9 Sensory analyses of meat from entire male pigs.
Practical session: odour and flavour
15.00
End of the Course
Lecturers
Dr. Àngels Oliver
Dr. Nuria Panella
Head of the IRTA Product Quality Department.
She has more than 55 scientific papers published and has
given lectures and courses in universities, workshops and
conferences inside and outside Europe. Her main research
area is the quality of meat from a technological, nutritional
and sensorial (boar taint - consumer studies) point of view,
including its relationship with genetics and sustainability.
She has participated in European and International projects,
either as coordinator, Work Package leader or member of
the Steering Committee and was deputy editor of the Animal
Scientific Journal. Between 2010 and 2013 she has been
chair of the EAAP working group “Production and utilisation
of meat from entire male pigs”. She has been working
extensively in research projects with the European pork
sector.
Junior scientist of the IRTA Product Quality Department.
She has been involved in several national and European
founded projects, either as a co-researcher or as a Work
Package leader (Young Train project, PIGCAS, ALCASDE).
She has also large experience in research projects in
collaborations with companies and producer associations.
She is currently in the management team of a national
project titled “Potential market and meat quality from entire
male pigs, facing new EU policies towards the banning of
castration”. Additionally, she is working in the development of
the “Human nose” methodology in Spanish abattoirs, cutting
plants and meat industries. She has coordinated the last
Workshop on “Detection Methods for boar taint” under the
Boarcheck project and the last meeting of the EAAP working
group on the production and utilization of entire male pigs,
both held at IRTA in December 2013.

6. Why is Boar Taint a concern?
Since 2010 The European Commission and representatives of
the swine sector voluntarily agreed to abandon surgical castration of piglets before January 2018 (European Declaration
on alternatives to surgical castration of pigs; SANCO 2010).
Different alternatives are being discussed, and one of the
most accepted is the production of entire male pigs which
may accumulate boar taint.
Raising boars?
A risk or an opportunity?
Raising entire male pigs has been related to animal welfare
because it is considered a friendlier production system compared to the production of castrated pigs. However, some
differences on meat quality can emerge (exudative meat, pale
colour, leaner meat etc.) depending on several factors such
as genetics, feeding regime and management that need to be
well known. In addition, different strategies in the production
system and the efficiency between castrates and entire males
should be well understood as they are important economical
markers.
Why is important to detect Boar Taint?
Despite the fact of knowing the different factors affecting the
accumulation of boar taint compounds, a detection system at
the abattoir or in the cutting plants is still needed. Boar taint
in meat and meat products could be detected by grading the
carcasses in the slaughterhouse or the raw meat in the meat
processing industry. Thus, detection of boar taint on line and
at line becomes crucial to decide the best application of meat
and therefore, assure pork quality for the consumer.
Targeted audience:
IRTA organises the 1st International
Training Course On Alternatives To Pig Castration, Detection
Methods For Boar Taint And Meat
Quality, addressed to professionals
of the pig sector with the objective to
answer the following questions:
• What percentage of commercialised entire male
carcasses and cuts accumulate boar taint? Is this
percentage different from some years ago? Why?
• Why surgical castration is currently questioned in
Europe?
• Which are the alternatives to surgical castration that
Europe is considering?
• Which are the potential markets and commercial applications for boar tainted meat?
• Which percentage of consumers is susceptible to
detect boar taint in fresh meat and meat products?
• What can we expect from consumer preferences and
willingness to pay for fresh pig meat?
• Which are the social consequences derived from the
new potential regulation (welfare, ethics etc.)?
• How does the new potential regulation impact on
purchasing decisions?
• Which detection systems could be used to select
boar carcasses with boar taint?
• What is the Human Nose methodology? How can be
applied in-line and at-line?
� Quality and Food Safety Managers and technicians of the whole pork production chain (slaughterhouses, cutting
plants, meat industry). Retail Sector. Sales & Marketing Staff. Veterinarians.
First International Course
Course Fee
1st and 2nd registration of the same company: 1.100 €
25% of discount on the 3rd (or more) registrations of the
same company.
10% of discount to IRTA’s costumers with an R+D contract
in the last 3 years.
The course includes:
2 nights (24th and 25th of April) in a 4* star hotel in Girona
centre
Transport from and to the hotel
Lunch and coffee breaks during the seminar
Course material
Social dinner
Registration
(click on the link below):
http://goo.gl/370W8H
Deadline for registrations 31st of March 2014
Payment should be made on the Organisers account.
When you have filled in the on-line form, please send the
payment form by e-mail to the Organising Secretariat:
workshop.irta@irta.cat
Payment by bank transfer must be received and processed
before the event, to the following account number:
Account holder:
INSTITUT DE RECERCA I TECNOLOGIA
AGROALIMENTÀRIES
Bank name: CAIXABANK
Country: SPAIN
Address: Avinguda les voltes, 2.
E-17100 La Bisbal d’Empordà.
IBAN: (ES06) 2100 0031 2702 00352939
SWIFT/BIC: CAIXESBBXXX
Please, indicate “Boar Taint Course”
and full name of the attendant.
How to detect
Boar Taint
and preserve
meat quality
Alternatives to castration:
an European challenge for 2018
24th and 25th of April 2014
For more information about the course contact:
Dr. Eva Ogué +34 972 63 00 52 ext. 1486
international@irta.cat
IRTA Monells
Girona, Spain
IRTA Monells
Finca Camps i Armet s/n
17121, Monells
Girona, Spain
GPS: +41° 58’ 34.02”, +2° 59’ 51.35”
T (+34) 972 63 00 52