Alternatives for boar taint reduction by processing boar meat

作者：Engesser Von Diana^*; Braun Peggy G

来源：Fleischwirtschaft, 2017, 97(9): 108-120.

Fattening of boars is one among others options and could be common practise if the piglet castration would be finish at the end of 2018 in the EU. But there is still the question which techniques and strategies exist in order to avoid boar taint in this meat products. This extract of the doctoral thesis of ENGESSER (2015) aim to contrast approaches from 170 citations from 1911-2017 with the subjects of reducing and eliminating boar taint in meat and meat products and to assess the effectiveness of these methods.
An efficient method to decrease levels of androstenone and skatole as main components of boar taint is the thermal process. Cooked ham (68 degrees C core temperature) for example reached a skatole elimination and a decreasing of androstenone by 29.1% to 60%. Processing the meat, like smoking and curing, but also varieties of boar meat products for example addition of liver, scalded or raw sausages and raw cured products reached good results, especially when consumed cold fat a temperature of about 23 degrees C). Smoke in combination with spices and herbs (oregano, fennel, rosemary) had also a distinct masking effect (consuming at a temperature of 20 degrees C).

• 出版日期2017