Reduction of Boar Taint Compounds in Kraski prsut through Dry-curing Process

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.

Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research