Abstract:Boar taint is a meat quality issue characterized by an off-odour or off-flavour in pork caused primarily by the accumulation of androstenone in the fat, but sensory estimates of boar taint do not always correlate with fat androstenone concentrations. However, these evaluations examine the sensory qualities of both the fat and lean tissue of heated pork products. Sulfated metabolites of androstenone are polar compounds that are abundantly produced by the Leydig cells of the testes, which may accumulate in more … Show more
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