Value-recovery from non-castrated boar fat at different levels of

Transcription

Les Cahiers de l’IFIP
Revue R&D de la filière porcine française
Vol 1 - N° 1 - 2014
Value-recovery from non-castrated boar fat
at different levels of boar taint odour
via smoked sausage and pâté
Patrick CHEVILLON (1), Jean-Luc MARTIN (2), Gilles NASSY (1)
(1) IFIP‐Institut du Porc, BP 35104, 35651 Le Rheu Cedex, France
(2) IFIP‐Institut du Porc, 7 avenue du Général de Gaulle, 94 704 Maisons-Alfort Cedex, France
patrick.chevillon@ifip.asso.fr
The aim of this study on Strasbourg-type fresh smoked sausage and farmhouse pâté was to identify consumer sensory acceptance by a boar taint-sensitive consumer tasting panel. Backfat was selected from non-castrated boar carcasses with boar taint
detected at the slaughter-house by chemical analysis of scatole and androstenone content. Nine sausage batters of increasing
scatole and androstenone content were produced, along with a control mix made from sow backfat. The all-round assessment
of the pâté for low-androstenone-content batches (less than 1 µg androstenone per g fat) was equivalent to the control batch
score. At upwards of 1.5 µg androstenone plus 0.15 µg scatole per g in the backfat, there is a sharp drop in all-round assessment
of the end-product.
Our analysis on Strasbourg-type fresh smoked sausage found that androstenone and scatole concentration had no effect on
all-round consumer assessment scores. The recipe for Strasbourg-type fresh smoked sausage made with salt-cured backfat and
soaked in liquid smoke appears to heavily influence product taste and odour and to mask boar taint.
2014 -Ifip-Institut du porc - All rights reserved
Valorisation du gras de porcs non castrés à différents niveaux d’odeurs dans des saucisses fumées et pâté
L’étude visait à évaluer l’acceptabilité de la saucisse type Strasbourg fumée et du pâté de campagne par un panel de consommateurs
sélectionnés comme sensibles aux odeurs de verrat.
Du gras de bardière issu de carcasses de mâles non castrés identifiées comme odorantes à l’abattoir par analyse chimique des taux de
scatol et d’androsténone a été sélectionné.
9 mêlées de niveaux croissants en androsténone et scatol ont été réalisées ainsi qu’une mêlée témoin à partir de gras de femelles.
L’appréciation globale du pâté fabriqué avec les lots faiblement chargés en androsténone (valeur en androsténone inférieure à 1 µg/g
de gras) est équivalente au lot témoin.
A partir d’une valeur en androsténone de 1,5 µg associée à des valeurs en scatol supérieures à 0,15 µg dans le gras, on observe une
chute nette de l’appréciation générale du produit.
Concernant la saucisse de Strasbourg fumée, l’IFIP a mis en évidence que la concentration en androsténone et scatol n’a pas d’effet
sur l’appréciation globale par le consommateur.
La recette de la saucisse de Strasbourg fumée élaborée à partir du gras de bardière bénéficiant d’une cuisson en salaison ainsi qu’un
trempage des saucisses dans de la fumée liquide, semble influer fortement sur l’odeur et le goût, et masquer l’odeur de verrat.
Keywords: boar taint, Strasbourg fresh smoked sausage, pâté, androstenone, scatole, jury consumer taste panel
Mots clés : odeur de verrat, saucisse de Strasbourg fumée, pâté, androsténone scatol, jury consommateur
Les Cahiers de l’IFIP - Vol 1- n° 1 - 2014
75
Valorisation du gras de mâles non castrés en saucisse fumée et pâté
Introduction
Here, the project used a boar taint-sensitive consumer tasting panel in order to identify the threshold of consumer
sensory acceptance on two charcuterie products containing a high percentage of fat rich in increasing scatole and
androstenone concentrations: farmhouse pâté and soft-textured sausage. These two products were chosen in consensus with French slaughterhouse and salt curing industry
professionals. One is eaten hot, whereas the other is eaten
cold.
Material and methods
Selection objectives on the low-to-high-taint
fatback samples to be tested in the recipes
This research programme consisted in recovering fatback
from non-castrated boar carcasses with boar taint detected
at the slaughterhouse by chemical analysis of scatole and
androstenone content, for end-purpose of incorporating
them into two charcuterie products: farmhouse pâté and
soft-textured sausage. The two odour-active compounds
were assayed by HPLC at the INRA’s Saint-Gilles-based lab
Over a three month period, fatback samples were taken
from all non-castrated male pigs under the UTOPIGE
genetics programme slaughtered at the Cooperl slaughterhouse in Montfort-sur-Meu and from non-castrated pigs
under IFIP research programmes at the Romillé experimental pig farm slaughtered at the Gatine Viandes slaughterhouse in La Guerche-de-Bretagne (i.e. 380 non-castrated
76
Bardière découennée
boars sampled, taking 1 to 2 kg fatback per pig). All fatback
samples were vacuum-packed then frozen at -18°C until
odour-active compound analysis by the INRA.
Once the INRA had characterized the androstenone/scatole
content of each fatback, the samples were ready to be taken
to the Maisons-Alfort-based technological trialling space
and manufactured into farmhouse pâté and Strasbourgtype fresh smoked soft-textured sausage by incorporating
this odour-profiled fatback into the recipes.
The odour-profiled fatback was incorporated into the
farm-house pâté and soft-textured sausage recipes at low
to increasingly high rates of androstenone/scatole content
as schematized in Table 1.
Table 1: Comparison of 9 low-to-high androstenone
and scatole concentration batches
Batch
Androstenone
content
(µg/g fat used)
Scatole content
(µg/g fat)
A3S3
2 to 3
0.2 to 0.3
A3S2
2 to 3
0.1 to 0.2
A3S1
2 to 3
0 to 0.1
A2S3
1 to 2
0.2 to 0.3
A2S2
1 to 2
0.1 to 0.2
A2S1
1 to 2
0 to 0.1
A1S3
0 to 1
0.2 to 0.3
A1S2
0 to 1
0.2 to 0.3
A1S1
0 to 1
0 to 0.1
Fatbacks finally selected
Working from 380 vacuum-packed fatbacks that were subsampled and analyzed by the INRA to determine androsten-one and scatole content, we formed 9 batches that are
characterized by the following androstenone–scatole profiles (see Table 2).
In relation to our objective as set out in Table 1, a fairly
drastic selection scheme had to be applied on the fatback
samples (see Figure 1, Distribution of samples analyzed),
with only 11% of the 380 samples available ultimately being
selected for inclusion into homogeneous batches with the
lowest standard deviations possible.
A letter of intent has been drafted by the EU and signed by
the majority of EU pork industry value chains (European
Declaration on alternatives to surgical castration of pigs).
Under this agreement, we are committed to work towards
ending the castration of pigs by 2018.
LBreeding non-castrated male pigs results in 3–5% of boar
carcasses naturally presenting a musky pheromone-dense
odour that puts off a number of consumers, according
to claims from the leading countries engaged in rearing
non-castrated boars to sexual maturity. There is intensive
research to develop a technology for in-slaughterhouse
detection and out-sorting of carcasses with boar taint by
rapid chemical analysis of odour-active compounds or
sensory analysis by trained profilers. The IFIP has led
numerous sensory testing studies (Chevillon et al. 2010,
Bonneau et al. 2012) to validate the acceptability thresholds
of various ready-processed or fresh pork products based
on chemical levels of the odour-active compounds scatole
and androstenone measured in pig fat. No study to date
has assessed the sensory acceptability of high-taint fat from
non-castrated boar carcasses with boar taint detected at the
slaughterhouse by chemical analysis of odour compounds.
Valorisation du gras de mâles non castrés en saucisses fumées et pâté
,
Table 2: Androstenone and scatole profiling of the selected fatbacks samples
Nbr male pigs
selected
3
5
5
4
5
4
5
5
6
12
Batch
A3S3
A3S2
A3S1
A2S3
A2S2
A2S1
A1S3
A1S2
A1S1
Sow-fat control
Mean androstenone
content (SD)
2.72 µg/g (0.61)
3.08 µg/g (0.86)
2.70 µg/g (0.59)
1.75 µg/g (0.16)
1.70 µg/g (0.17)
1.66 µg/g (0.20)
0.55 µg/g (0.05)
0.51 µg/g (0.03)
0.47µg/g (0.06)
-
Manufacture of the 9 batches of Strasbourgtype fresh smoked sausage
Three runs of Strasbourg-type sausage were manufactured
following standard charcuterie practice. For each manufacturing run, four batches were produced from 3 kg of mix
•Run 1: Control BATCH [sow-source fatback], BATCH
A1S1, BATCH A1S2 and BATCH A1S3
Mean scatole
content (SD)
0.30 µg/g (0.07)
0.15 µg/g (0.03)
0.04 µg/g (0.02)
0.33 µg/g (0.06)
0.15 µg/g (0.02)
0.05 µg/g (0.02)
0.35 µg/g (0.20)
0.12 µg/g (0.02)
0.05 µg/g (0.01)
-
der cuts of castrated boars or retail sows. The fat source was
selected-batch fatback from non-castrated boars incorporated to 24% of the raw ingredient content of the recipe.
Manufacture of the 9 batches of farmhouse pâté
Three farmhouse pâté terrines were manufactured following the same protocol as for the Strasbourg-type smoked
sausage. For each manufacturing run, four batches were
produced from 3 kg of mix.
The recipe followed standard charcuterie practice for
manufacturing farmhouse pâté.
The meat filler and liver used came from shoulder cuts of
The recipe followed standard practice for manufacturing
Figure
1:
Distribution
des
380
échantillons
de
gra
de
bardière
enboar
androsténone
scatol
(µg/g deThe
gras)fat source was
castrated
or retail et
sow
carcasses.
Strasbourg-type fresh smoked sausage. The smoked sauselected-batch fatback from non-castrated boars incorposages were obtained by soaking in liquid smoke. The meat
rated to 30% of the raw ingredient content of the recipe.
filler required for the sausage batter mix came from shoulTaux
Scatol
de scatol
content
µg/g
µg/g
defat
gras
1,00
0,90
0,80
0,70
0,60
A2S3
0,50
Batch
Lot : : A1S3
A3S3
0,40
0,30
A1S2
A1S1
A3S2
0,20
0,10
0,00
A3S1
0,00
0,50
1,00
A2S2
1,50
2,00
2,50
3,00
3,50
4,00
4,50
5,00
A2S1
Taux
Androstenone
d'androsténone
content
µg/g
µg/g
de gras
fat
Figure 1: Distribution of fatbacks available for product manufacture and samples selected for the products manufactured
77
Consumer acceptability test
We elected not to set rules on gender ratio as the fact that
women are more androstenone-sensitive than men would
have made it difficult to keep a balanced gender ratio.
Les dégustations ont eu lieu selon les normes V09.105 dans
le laboratoire d’analyse sensorielle Actalia situé à Caen.
Les produits ont été présentés en conditions de lumière du
jour.
Chaque consommateur a reçu, pour chaque lot, une saucisse de Strasbourg entière réchauffée dans l’eau bouillante
et immédiatement servie à une température de 60 °C.
For tests on the farmhouse pâté, each consumer was given
one 50 g slice of pâté per batch served at a temperature of
6–7°C with a salt-free cracker on which to taste the product.
The consumer taste tests were completed by two groups
counting close to 100 different people— consumers that
participated in the three sausage tests were excluded from
participating in the pâté tests.
The IFIP planned to run hedonic-scale taste tests on the different batches by androstenone-sensitive consumers. The
rationale was that although most people are scatole-sensitive,
50% of consumers are either androstenone-anosmic or can
pick up the smell but do not find it offensive.
Consequently, for this study, the IFIP invited ACTALIA to
preselect (ahead of the test sessions) a panel of androstenone-sensitive and androstenone-averse people.
Three hedonic like/dislike tests were led per product. At
each per-product test, the androstenone-sensitive consumers
scored four batches as per Table 3 below.
The consumers were regular charcuterie buyers aged
over 25 with a like-preference for knack-type sausages/
farmhouse pâté.
Table 3: Number of consumer taste tests per product (farmhouse
pâté or Strasbourg-type fresh smoked soft-textured sausage)
Consumer tests
Results
Batch to be tested
Assessment of the Strasbourg-type fresh smoked sausages
A1S1
A1S2
TEST 1
Figure 2 below illustrates the all-round consumer satisfaction rates recorded in the three tests led on Strasbourgtype fresh soft-textured sausage. The figures show few clear
batch-to-batch differences with increasingly high androstenone and scatole content.
A1S3
Sow-fat control
A2S1
A2S2
TEST 2
- In TEST 1 comparing 3 A1 batches of sausages in which
androstenone content was low but scatole content
increased progressively from batches A1S1, A1S2 and
A1S3, we found no marked consumer dislike with
increasing scatole content. The control batch produced
using sow fat even turned out to be the least liked.
A2S3
Sow-fat control
A3S1
A3S2
TEST 3
A3S3
- In TEST 2 on batches made with moderately androstenone-rich (1–2 µg/g) fatback, batch A2S3 which pre-
Sow-fat control
A
6
A
A
B
A
AB
B
AB
A
A
B
5,5
5
4,5
4
3,5
3
2,5
All-round assessment
Sow
controls
A1S1
5,2
A1S2
TEST 1
6,1
6,1
A1S3
5,7
Sow
controls
6,1
A2S1
A2S2
TEST 2
5,3
5,9
A2S3
6,5
Sow
controls
6,1
A3S1
A3S2
TEST 3
5,6
6,2
Figure 2: All-round assessment results for tests 1, 2 and 3 on the Strasbourg-type sausage
78
AB
A3S3
6,3
Saucisse
de Strasbourg
scored on a scale of 1 to 10
6,5
Saucisse
de Strasbourg
Saucisse
de Strasbourg
6
A
AB
B
5,5
B
,
5
4,5 Figure 3: appréciation de l'odeur de la saucisse de Strasbourg selon le test 1, 2 et 3
4
3,5
3
6,5
2,5
6
5,5
5
A
Sow
controls
A
A
A1S1
A1S2
TEST 1
6,1
6,1
5,2
A
A1S3
A
Sow
controls
5,7
6,1
A
A2S1
A
A2S2
TEST 2
5,3
5,9
A
A
A2S3 Sow
controls
6,5
6,1
A
A3S1
A
A3S2
TEST 3
5,6
6,2
A
A3S3
6,3
4,5
4
3,5
3
2,5
Sow
A1S1 A1S2 A1S3 Sow
A2S1 A2S2 A2S3 Sow
A3S1 A3S2
controls
controls
controls
TEST 1 de l'odeur de la saucisse deTEST
2
Figure 3: appréciation
Strasbourg
selon le test 1, 2 et 3 TEST 3
5,4
5,9
6
5,9
5,9
5,4
5,8
5,9
5,8
5,5
5,7
A3S3
5,9
Figure 3: Odour assessment results for tests 1, 2 and 3
6,5
A
A
A
A
sented
the highest in-test 6scatole
boar taint risk in terms
Saucisse
ofde
bad
taste or off-odour5,5
was also the most liked.
Strasbourg
A
A
A
A
A
A
TasteAscores on the Strasbourg-typeA sausage as produced in
this test appear unaffected by the presence of odour-active
compounds in the fat component. In two out of three tests,
5
the most androstenone-rich and most-scatole-rich sausage
- In TEST 3, the most androstenone-rich scatole-rich batch
4,5
was also the
most-liked
in terms of taste scores (see
(batch A3S3) of the
entire
test was also
the most
liked. de Strasbourg
Figure
4: appréciation
du Goût
de la saucisse
selon
letest 1, 2 product
et 3
4
Figure 4). All-round product score appears to be shaped
71% of the consumers stated
they would re-eat the most
more by the mouthfeel
androstenone-rich scatole-rich
batch (batch A3S3) com3,56,5
A taste.
A of the sausage than
A its actual
A
A
A
AB
AB
A
A
Saucisse
A
pared
to just 54% for the sow-fat
sample.
B
36
de Strasbourg
Assessment of the farmhouse pâté
2,55,5
SowtasteA1S1
The evidence from this consumer
test onA1S2
StrasbourgA1S3 Sow
A2S1 A2S2 A2S3 Sow
A3S1 A3S2 A3S3
controls
controls
controls
5
The first
type fresh smoked soft-textured sausage shows
TEST 1that androsTESTkey
2 conclusion to underline
TESTis
3 that the control
5,4 adverse
5,9
6
5,9
5,9batches
5,4 made
5,8with sow
5,9 fat 5,8
5,5
5,7
All-round
systematically
posted5,9
all-round
tenone and
scatoleassessment
content 4,5
has little
impact—and
scores at least as good or better than non-castrated boar
may well even improve—all-round
product score.
4
fatback batches.
In terms of smell (Figure 3) scores, we found no differences
3,5
between batches with different androstenone and scatole
3
All-round assessment of the pâté in androstenone-light
concentrations.
2,5
batches of pâté (TEST 1: batches
A1S1, A1S2 and A1S3,
Fatback-based recipe, salt curing
soaking the sau- Sow
Sow andA1S1
A1S2 A1S3
A2S1 A2S2 A2S3 Sow
A3S1 A3S2 A3S3
to heavily influence final controls
i.e. with androstenone content
sages in liquid smoke all appear
controls
controls less than 1 µg/g fat) was
TEST 1
TEST 2
TEST 3
product odour
and to
mask the boar5 taint smell
of 6the starter
good, 5,3
and globally
on
a par with
the
sow-fat
control
batch
All-round
assessment
6,1
5,7
6
5,8
6,3
6
5,9
6,1
6,3
fat when the product
is
served
at
60°C.
(Figure
5).
Figure 4: appréciation du Goût de la saucisse de Strasbourg selon letest 1, 2 et 3
6,5
6
Saucisse
de Strasbourg
A
A
A
A
AB
B
AB
A
A
A
Sow
controls
A3S1
A
A
A3S2
A3S3
5,5
5
4,5
4
3,5
3
2,5
Sow
controls
5
A1S1
A1S2
TEST 1
6,1
6
A1S3
5,7
Sow
controls
6
A2S1
A2S2
TEST 2
5,3
5,8
A2S3
6,3
6
TEST 3
5,9
6,1
6,3
Figure 4: Taste assessment results for tests 1, 2 and 3
79
Pâté de
campagne
6,5
A
6
A
A
A
5,5
A
A
A
A
A
A
A
5
4,5
4
3,5
3
B
2,5
Sow
controls
A1S1
5,7
6,5
6
A1S2
TEST 1
5,4
5,7
Sow
controls
A1S3
5,4
6,1
A2S1
A2S2
TEST 2
5,8
5,4
A2S3
5,2
Sow
controls
A3S1
A3S2
A3S3
TEST 3
2,6
5,4
5,8
5,2
Figure 5: All-round assessment results for tests 1, 2 and 3 on the pâté
A
A
A
A
A
A
A
A fat
There is therefore an opportunity to recycle meat and
5,5
Pâté de
of very low-androstenone-content intact boars into farcampagne
5
mhouse pâté without impacting
on the all-round product
4,5carcass scatole content.
assessment, regardless of
A
A
In terms of Asmell (Figure 6), the consumer
A panel gave very
A
A
bad scores to batch A3S1 which was androstenone-rich (2.7
µg/g) but scatole-light (0.02µg/g fat).This androstenonerich-only A3S1 batch presented a pronounced boar taint
smell, reflected in a three-fold drop in consumer satisfac4
- TEST 2 found lower 3,5
all-round assessment
scores forde l'odeur
tiondurate
10%1,against
Figure 6: appréciation
pâtédown
selon to
le test
2 et 3 35% consumer satisfaction
batches A2S2 and A2S3, which lost 10 to 20 percentage
for the sow-fat control batches.
3
points on consumer satisfaction compared to controlAfter already scoring badly onB smell, batch A3S1 then
2,5
batch pâté made from sow Sow
fat or pâté
low-Sow scored
badlyA2S3
on taste
7). A3S2 A3S3
Sow(Figure
A1S1 made
A1S2from
A1S3
A2S1 very
A2S2
A3S1
controls
controls
controls
scatole-content intact boars (A2S1). TEST
The1combination
Looking
batch,
TESTat
2 the feedback on this TEST
3 consumers cited
6,5
assessment
5,7 and5,4
5,7
5,4
6,1 either
5,8 lack5,4of taste
5,2 (39 consumers)
5,8
2,6
5,2
of 1.5 All-round
µg average
androsterone
1.5 µg-plus
scatole
or5,4no likeable
taste
6
Pâté to
dea sharp drop in all-round product assessmentA
A
leads
(30 consumers),
or other
negative
descriptors
(off-tasting,
A
A
A
A
A
A
campagne
5,5
score.
urine-tasting,
nauseating,
taste of blood,
beef).
A
A
A of corned
It appears that despite actively selecting for androstenone5
- TEST 3 found that4,5for all three intact boar batches,
sensitive consumers, the scale of perception remains very
re-eat intention plummeted
at
androstenone
contents
large.
4
higher than 2 µg/g fat. Batch A3S1, which was heavy on
The evidence compiled here for very androstenone-rich
3,5
androstenone (2.70 µg/g) and light on scatole (0.02 µg/g),
fats (i.e. over 2 µg/g fat) suggests
that it would not be
B
3
scored badly and finished
bottom of the table in terms
advisable to use intact boar fatback as an ingredient of
2,5 Batches A3S2Figure
of all-round assessment.
and A3S2 posted
farmhouse
pâtépâté.
selon
1, 2 etA3S1
3
Sow
Sow
A1S1 A1S26: appréciation
A1S3 Sow de l'odeur
A2S1 duA2S2
A2S3le test
A3S2 A3S3
intermediate-range scores
but
were
also
less
liked
than
There
was
no
evidence
of
an
equally
controls
controls
controls
TEST 1
TEST 2
TEST 3similarly pronounced
All-roundcontrol
assessment
the sow-fat
batch. 5,3
effect
scatole content
on the pâté.
was unable to
5,1
5,5
5,1
5,6
5,4 of 5,1
4,9
5,4
2,9 This5 study5,1
6,5
5,5
A
A
A
A
A
A
A
5
Figure 7: appréciation du goût du pâté selon le test 1, 2 et 3
4,5
4
3,5
B
3
6,5
2,5
6
Pâté de
campagne
5,5
80
A
5
4,5
Sow
A1S1 AA1S2
A
A
controls
TEST 1
5,3
5,1
5,5
A1S3
A 5,1
A
AA2S1 A2S2 A2S3 Sow
Sow
A
A2
controls
controls
A
TEST
5,6
5,4
5,1
4,9
A3S1 A3S2
TEST 3
2,9 A 5 A
5,4
Figure 6: Odour assessment results for tests 1, 2 and 3 on the pâté
4
3,5
3
2,5
B
A3S3
5,1
6
Pâté de
campagne
,
Figure 7: appréciation du goût du pâté selon le test 1, 2 et 3
Pâté de
campagne
6,5
6
5,5
A
A
A
A
A
A
A
A
A
A
A
5
4,5
4
3,5
3
B
2,5
2
Sow
controls
5,6
A1S1
A1S2
TEST 1
5,4
5,8
A1S3
Sow
controls
5,2
5,9
A2S1
A2S2
TEST 2
5,9
5,5
A2S3
5,4
Sow
controls
5,8
A3S1
A3S2
TEST 3
2,3
5,2
A3S3
5,1
Figure 7: Taste assessment results for tests 1, 2 and 3 on the pâté
clearly evidence the effect of androstenone content × scatole
content interaction on the acceptability of farmhouse pâté.
Other odour-active compounds responsible for boar taint-like
smell may be implicated in this eaten-cold food.
Discussion
In conclusion, the consumer as selected in this trial (as
androstenone-sensitive) does not register a very dislikeable
taste or smell in three batches of Strasbourg-type fresh
smoked sausage fabricated from increasingly boar taint
compound-rich intact boar fatback compared to a control
batch of sausages fabricated with sow fatback.
This conclusion certainly holds true under our experimental testing conditions. i.e. with fatback used as raw material.
Some meat-curers may want to opt for jowl fat which may
be more odour compound-packed due to the fat-embedded
salivary glands. These salivary glands are more androstenone
and scatole-rich than the fatty tissue.
Whittington et al (2011) measured far higher androstenone
concentrations in a composite sample of “fat and muscle
from the head along with salivary glands” than in the fatback from the same pig carcasses.
Acknowledgements
The study was made possible by financial support from
France AGRIMER and INAPORC.
References
• Bonneau M., Chevillon P., 2012. Acceptability of entire male pork with vari-ous levels of androstenone and skatole by consumers according to their
sensitivity to androstenone. Meat Science 90, pp. 330-337.
• Patrick Chevilon, Michel Bonneau, Gilles Nassy, Eric Gault, Thierry Lhom-meau. Détermination d’un seuil de risque d’odeurs sexuelles de verrats sur rôti
de mâle entier à partir d’analyses sensorielles consommateurs, 2011. INAPORC report filed July 2012.
• Patrick Chevillon, Nadine Guingand, Valérie Courboulay, Nathalie Quiniou, Michel Bonneau, 2010. Niveaux d’androsténone et de scatol dans les gras
de porcs mâles entiers issus d’élevages de production, et acceptabilité de leurs viandes par les consommateurs. Journées de Recherche Porcine, 2010.
• Patrick Chevillon, Michel Bonneau, Pierre Le Strat, Nadine Guingand, Valérie Courboulay, Nathalie Quiniou, Eric gault, Thierry Lhommeau, 2010.
Ac-ceptabilité par les consommateurs des viandes de porc mâle entier trans-formées en saucisse, lardon, saucisson sec et jambon cuit. Journées de
Recherche Porcine, 2010.
• Whittington F.M. et al, 2011. Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint)
in pig meat. Meat Science, 88, (2011) 249-255.
References to this article
• Chevillon P., Martin J-L., Nassy G., 2014. Value-recovery from non-castrated boar fat at different levels of boar taint odour via smoked sausage and pâté.
Les Cahiers de l’IFIP, 1(1), 75-82.
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Value-recovery from non-castrated boar fat at different levels of

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