Determination of boar taint in fat and meat
2005
Stamenkovic, T., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Devic, B., Institute of Meat Hygiene and Technology, Belgrade (Serbia)
Based on the results of investigations the following conclusions may be drawn: intensity of boar taint in fat and meat depend on the age of boars and their live weight at slaughter; use heated soldering iron is suitable for sensory detection of taint; this method is simple and applicable for determination of boar taint on the slaughter line; and intensity of taint in fat is higher compared to skeletal muscles, or muscle tissue; for detection of boar taint, it is desirable to use fat, and at the same time skeletal muscles.
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