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Reduction of boar taint compounds in kraski prsut through dry-curing process

Abstract : Given that surgical castration of male pigs could be abandoned, the problem of product acceptability can become critical in dry-cured hams, especially when raw material comes from conventional pig husbandry. In this study, we have investigated 16 thighs harvested from 8 entire male fatteners that were submitted to 15 months of dry-curing process. Skatole and androstenone were determined in subcutaneous fat before (n = 8) and post processing (n = 16). After 15 months of dry-curing, markedly lower fat tissue concentrations of androstenone (36%) and skatole (20%) were determined. The reduction was independent of the level of boar taint substances.
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https://hal.inrae.fr/hal-02740740
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Submitted on : Tuesday, June 2, 2020 - 11:41:28 PM
Last modification on : Monday, March 22, 2021 - 2:22:08 PM

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Marjeta Čandek-Potokar, Martin Skrlep, Nina Batorek-Lukač, Etienne Labussière. Reduction of boar taint compounds in kraski prsut through dry-curing process. 58. International meat industry conference (Meatcon 2015), 2015, Belgrade, Serbia. ⟨10.1016/j.profoo.2015.09.009⟩. ⟨hal-02740740⟩

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