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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/118

Title: Reducing the incidence of boar taint in Irish pigs
Authors: Allen, Paul
Joseph, Robin
Lynch, Brendan
Keywords: Boar taint
Pig production
Androstenone
Skatole
Issue Date: Apr-2001
Publisher: Teagasc
Citation: Reducing the incidence of boar taint in Irish pigs.The National Food Centre Research Report No. 33. Paul Allen et al. Dublin; Teagasc, 2001. ISBN 1841702048
Series/Report no.: The National Food Centre Research Report;No. 33
Abstract: Boar taint is an unpleasant odour that is released during cooking from some pork and products made from the meat and fat of non-castrated male pigs. Only a proportion of boars produce this odour and not all consumers are sensitive to it. Nevertheless it is a potential problem for the industry since an unpleasant experience can mean that a sensitive consumer may not purchase pork or pork products again. Some European countries are very concerned about this problem and most castrate all the male pigs not required for breeding. Irish pig producers ceased castration more than 20 years ago because boars are more efficient converters of feed into lean meat and a research study had shown that boar taint was not a problem at the carcass weights used in this country at that time.
Description: End of Project Report
URI: http://hdl.handle.net/11019/118
ISBN: 1841702048
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science

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