French Study Use of Boar-Taint Pork08 April 2013
FRANCE - A study has revealed the challenges of further processing pork with boar taint to overcome the smell.
As literature available on the subject is quite restricted, Bigard of France decided to test the impact of non-castration on the boar taint of pork using smell, according to a recent Export Bulletin from BPEX.
A group of employees were trained to detect boar taint by smell. A sample of 4,800 young pigs were tested, including 750 castrated males.
Boar taint was detected in four per cent of the carcasses of the non-castrated pigs. False negatives were also detected through a second test.
The "smelly" pork was processed into a large range of charcuterie products, which were also tested.
As expected, a large proportion of lardons (quite fatty) expressed a strong smell as did a good number of cooked ham batches which was surprising as cooked ham only contains three per cent fat.
Finally, coarse ground sausages, which can contain a high concentration of androsterone (in saliva glands), were tested by a tasting panel. The taste of these sausages was defined unacceptable, even when 50 per cent and up to 80 per cent of meat from females was added during the charcuterie process the taste was still unacceptable. Only a Tex-Mex version masked the smell and taste.
Further ReadingYou can view the full BPEX Export Bulletin by clicking here.
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