MASKING STRATEGIES TO AVOID THE BOAR TAINT IN MEAT PRODUCTS
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Date
2023-02-17
Authors
Županjac, Miloš 
Šojić, Branislav
Ikonić, Predrag
Journal Title
Journal ISSN
Volume Title
Publisher
Journal on Processing and Energy in Agriculture
Abstract
Surgery to castrate male pigs can be substituted by the manufacture of “entire males”. However, the meat of whole male animals
may have an unpleasant sexual odor, i.e. - boar taint. The purpose of this paper was to demonstrate how to use masking techniques
on meat that has a noticeable boar taint during the processing stage. Smoke has frequently been implicated as a method for hiding
boar taint in many types of meat products. Meat items may be smoked naturally using a traditional method or artificially using liquid
smoke. Another method for hiding the boar taint in meat products is the addition of spices. Strong-smelling spices, such as paprika,
chili, oregano, thyme, rosemary, mint, and cinnamon, can help to mask the stench of swine taint. Also, the use of essential oils in
conjunction with spices and herbal extracts helps to mask the boar taint in meat products. Moreover, some of the recent publications
focused on the investigation of yeast inoculation as a method for hiding boar taint.
Description
Keywords
boar taint, masking, smoke, spices, essential oils, yeast
Citation
Županjac, M., Šojić, B., & Ikonić, P. (2022). Masking strategies to avoid the boar taint in meat products. Journal on Processing and Energy in Agriculture, 26(3-4).