In the production of male pigs without castration, some of the carcasses will be rejected due to their high levels of skatole and androstenone. To ensure optimum financial efficiency, it is important that these carcasses are used in the production of alternative products where the boar taint and flavour cannot be detected by the consumer.
The Danish Technological Institute created a catalogue of the strategies that have been identified as effective in masking boar taint and flavour. It is an easy to read catalogue with clear recommendations. Some of the strategies are optimal for certain cuts, while other strategies would be more appropriate for other cuts. Generally speaking, it is recommended to combine different strategies, for example dilution and smoke, to ensure complete masking of the boar taint and flavour.
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