Why is boar taint detected during cooking?
Heating releases adrostenone and skatole from the fatty tissues into the surrounding atmosphere. The free compounds then stimulate odour receptors in the nose which send signals to the brain indicating the presence of an unpleasant smell. Sensory studies indicate that about 75 percent of consumers are either highly or moderately sensitive to boar taint making it a significant meat quality issue that can affect consumers’ pork purchasing and consumption habits. Indeed, to ensure tainted pork meat does not ruin consumers’ dining experiences, many European countries, such as Germany and Italy, have legislation preventing the marketing of fresh pork meat from uncastrated boars.
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