Effects of context and repeated exposure on food liking: The case of boar taint

Interaction of Skatole and Androstenone in the Olfactory Perception of Boar Taint

“…However, potential bias between different protocols for chemical analyses needs to be accounted for by establishing a regression to a reference method. 38 The present findings demonstrate, however, that such calibration needs to account for a potential interaction of androstenone and skatole. As could be expected, the "safe box" approach does not appropriately reflect this interaction.…”

“…Therefore, chemical analysis, if calibrated against sensory perception data, is a helpful approach to derive thresholds. However, potential bias between different protocols for chemical analyses needs to be accounted for by establishing a regression to a reference method . The present findings demonstrate, however, that such calibration needs to account for a potential interaction of androstenone and skatole.…”

Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions

“…In the European Union, pork production stakeholders have declared to ban surgical castration by 2018 for animal welfare reasons which has posed a challenge to all stakeholders involved in the pork production chain (Morlein et al, 2015). Male piglets are castrated primarily to prevent the development of the objectionable sensory perceived odour or flavour of boar taint in their carcasses (Fredriksen, Johnsen, & Skuterud, 2011;Gunn et al, 2004;Wauters et al, 2017).…”

“…Available evidence suggests that castration at any age is painful (Gunn et al, 2004) and this practice is now questioned in an increasing number of countries due to animal welfare concerns (Fredriksen et al, 2011). Raising entire male pigs has some economic advantages as boars possess the advantage of superior growth over castrates, a lower feeding demand, generally leaner carcasses, and compared to castrates less feed is needed in order to achieve the same final weight, whereby also fewer nutrients are emitted to the environment (Morlein et al, 2015;Wauters et al, 2017). However, slaughtering entire male pigs implies the risk of having carcasses with the so-called boar taint (Aaslyng, Broge, Brockhoff, & Christensen, 2015) posing a risk to the entire pork supply chain therefore being a significant barrier to the banning of the undesirable practice of piglet castration (Mathur et al, 2012).…”

The effect of sensory experience on expected preferences toward a masking strategy for boar-tainted frankfurter sausages

“…Many alternatives to castration have been explored: a) genetic selection and gender selection for 'low-taint' pigs (De Campos et al, 2015), b) different management and rearing strategies (Bonneau & Lebret 2010;Wesoly et al, 2015), c) slaughter at a younger age and lower weight (Von Borell et al, 2009), d) detection of boar taint at slaughter line (Vestergaard et al, 2006), e) mixing of tainted with untainted meat (Walstra, 1974) and f) masking unpleasant odours and flavours with the appropriate masking strategy such as spices, marinades or heat treatment (Valeeva et al, 2009;Mörlein et al, 2015) and if the castration is applied, the immunocastration is one of the recently most studied alternatives (Gamero-Negrón et al, 2015).…”