AI Article Synopsis
- The practice of surgical castration in male pigs is being phased out, leading to challenges related to boar taint as more intact males are raised.
- The study analyzed the levels of boar taint compounds, specifically androstenone, skatole, and indole, linking high levels found in back fat to fatty meat products.
- Findings indicate that while back fat carries significant levels of these compounds, concentrations in edible lean meat are much lower, highlighting potential solutions for meat processing in the face of changing practices.
Article Abstract
Surgical castration of male pigs will soon be abandoned, turning a major advantage of this practice, the elimination of boar taint, into the biggest challenge for pig industry when raising intact male pigs becomes common practice. To map the (economical) consequences in relation to boar-taint consumer acceptance, as well as offer a processing strategy for tainted carcasses to stockholders, the current study investigated not only back fat boar taint levels, but additionally generated information on the levels of boar taint compounds recovered after the production of commercially relevant meat products using UHPLC-HRMS laboratory analysis. Our results demonstrate that levels of androstenone, skatole and indole in back fat and meat products tend to correlate strongly, particularly in fatty meat products (generally r>0.80). Concentration values in the edible (lean) meat fraction were significantly lower compared to back fat and fat sampled from fresh or processed meat (p<0.05).
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| http://dx.doi.org/10.1016/j.foodchem.2016.03.031 | DOI Listing |
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