CONTRIBUTIONS OF FAT ANDROSTENONE AND SKATOLE TO BOAR TAINT .2. EATING QUALITY OF COOKED HAMS

The aim of the present experiment was to evaluate the respective influences of fat androstenone and skatole levels on sensory properties of cooked ham Data relative to the sensory attributes of fat and pork meat were reported in a companion paper. Cooked hams, prepared from 68 entire male (sEM) and 68 castrated male (sCM) pigs, were assessed by a ten-member laboratory panel. sEM were selected from a larger population of 563 entire males so that 113 of them had skatole levels higher than 0.25 ppm. Skatole was better correlated than androstenone to odour and off-odour scores. However, this may be of little practical importance since these criteria were rated as favourably in sEM as in sCM. Androstenone and skatole had similar contributions to off-flavours. while overall opinion was more closely related to skatole than to androstenone. Odour. flavour and overall opinion scores of cooked ham from sEM with skatole levels > 0.75 ppm or androstenone contents > 1.50 ppm were considered less acceptable than those from sCM. Eating quality of cooked ham from the remaining sEM was similar to that of sCM.