Consumer testing of pork and processed meat from boars: The influence of fat androstenone level

Abstract

Fifty-five boars and 66 controls (castrates and gilts) were slaughtered at commercial liveweights (95–105 kg) and ages (170–190 days). Twenty-five, 20 and 10 boars exhibited fat androstenone contents below 0.5 μg g −1, between 0.5 and 1 μg g −1 and beyond 1 μg g −1, respectively. From each pig, roasts and cutlets were sampled and cooked hams and dry sausages were processed. In a first survey, families were given pork from either boars or controls successively. In a second survey, processed meat from boars and controls were given at the same time. Consumers were asked for their opinions: favourable, neutral or unfavourable. Regarding overall acceptability, percentages of unfavourable opinions were the following: for roasts and cutlets 23% in boars vs. 7% in controls ( P < 0.001); for cooked hams, 28% in boars vs. 23% in controls (NS); for dry sausages, 24% in boars vs. 18% in controls ( P < 0.05). The percentage of unfavourable opinions on boar pork and processed products increased with a rise in fat androstenone levels. Boar meat acceptability was roughly the same as in the controls, in as much as fat androstenone level was lower than 0.5 μg g −1 (pork) or 1 μg g −1 (processed products). When androstenone levels exceeded these “threshold figures”, too high a frequency of unfavourable ratings was recorded to allow commercialisation of boar pork and processed meat.