Reduction of Boar Taint Compounds in Kraski prsut through Dry-curing Process

https://doi.org/10.1016/j.profoo.2015.09.009Get rights and content
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Abstract

Given that surgical castration of male pigs could be abandoned, the problem of product acceptability can become critical in dry-cured hams, especially when raw material comes from conventional pig husbandry. In this study, we have investigated 16 thighs harvested from 8 entire male fatteners that were submitted to 15 months of dry-curing process. Skatole and androstenone were determined in subcutaneous fat before (n = 8) and post processing (n = 16). After 15 months of dry-curing, markedly lower fat tissue concentrations of androstenone (36%) and skatole (20%) were determined. The reduction was independent of the level of boar taint substances.

Keywords

entire males
androstenone
skatole
boar taint
processing
dry-cured ham

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Peer-review under responsibility of scientific committee of The 58th International Meat Industry Conference (MeatCon2015).