Sorting and optimized use of entire male pig meat

Lene  Meinert

Your Contact

Contact me

Indtast venligst et validt navn
Or your phone number
Thank you for your message
Vi beklager

På grund af en teknisk fejl kan din henvendelse desværre ikke modtages i øjeblikket. Du er velkommen til at skrive en mail til Send e-mail eller ringe til +45 72 20 26 67.

Sorting and optimized use of entire male pig meat

Boar taint is an unpleasant and unwanted odour/flavour, often described with the words: manure, stable, urine, urinal and chemical. The two compounds, skatole and androstenone, are the primary cause of boar taint. Boar taint occurs in some carcasses from entire male pigs, but not in all. Boar taint is not readily assessed in the cold meat, but can be smelled during cooking when the compounds evaporate. For this reason, a reliable sorting is of the utmost importance.

When you plan to slaughter entire males – then consider implementing a sorting system. When you plan to use meat from entire males for meat products – then consider testing your products in order to avoid negative consumer reactions.

Recent research has shown that boar taint could also be perceived in processed meat products when served cold. Even though the compounds skatole and androstenone are lipophilic and primarily found in adipose tissues, very lean cuts as loin and tender loin do also possess boar taint.  

How can the Danish Technological Institute help you?

  • Chemical analyses of boar taint compounds. DMRI can analyse lard for the content of skatole, indole and androstenone
  • Human nose detection of boar taint. For slaughterhouses with limited production of entire male pigs, the “hot water method” can be useful for the sorting out of tainted carcasses. DMRI can test and train assessors for the detection of boar taint by the hot water method.
  • Consumer test. If you want to know if the consumers like your products, then consumer test is the way to go. DMRI have a number of different methods at your disposal, including home-use-testing (HUT) and central location test (CLT), depending on the focus of the test.
  • Sensory profile of meat and meat products. DMRI perform accredited descriptive sensory analysis of your meat products – both fresh cuts and processed products. This analysis will provide you with a characterisation of your products.