Abstract
Boar taint is a distinct and unpleasant odour, flavour or taste that can be present in pork products originating from entire male pigs. It is mainly perceived when the fat fraction in the meat is heated. Two main compounds are presumed to cause this phenomenon, although the extent of their relative contribution to boar taint is still disputed: androstenone (physiologically acting as a pheromone) and skatole (metabolite of amino acid tryptophan).
Highlights
lement> Prevention of Boar Taint in Pig Production: The 19th Symposium of the Nordic Committee for Veterinary Scientific Cooperation Meeting abstracts http://www.biomedcentral.com/content/files/pdf/1751-0147-48-S1-full.pdf
Boar taint is a distinct and unpleasant odour, flavour or taste that can be present in pork products originating from entire male pigs
Surgical castration of male piglets is the most common and widespread method to prevent the occurrence of boar taint
Summary
lement> Prevention of Boar Taint in Pig Production: The 19th Symposium of the Nordic Committee for Veterinary Scientific Cooperation Meeting abstracts http://www.biomedcentral.com/content/files/pdf/1751-0147-48-S1-full.pdf
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