Researchers tested out the acceptance amongst consumers of burger-style meat products derived from boar meat in 4 different countries in the European Union (EU).
The researchers hailed altogether from 7 different countries in Europe and spoke of ‘patties’ in their research, which is presented in Meat Science in early 2018.
Consumers in 4 countries testing boar patties
The researchers approached consumers in Denmark, France, Italy and Poland, where a total of 476 female consumers evaluated 8 meat ‘patties’ from boars with varying levels of skatole (0.10-0.40 μg/g fat tissue) and androstenone (0.47-2.00 μg/g fat tissue), in a pair-wise comparison with patties from castrates.
In 4 countries in the EU, 'burger-style' boar meat was presented to women. Photo: Shutterstock
The scientists concluded that boar meat patties were always less preferred than the castrate meat patties, regardless of the level of androstenone and skatole. Acceptability of the boar meat patties decreased with increasing skatole level, the scientists added in their summary.
In samples with low skatole levels, higher levels of androstenone also reduced acceptability among androstenone sensitive consumers.
Clear tresholds difficult to identify
The scientists were not able to identify any clear threshold levels for androstenone and skatole. Maps presenting the reduction in preference due to increasing levels of skatole and androstenone, and corrected for the general acceptance of the meat product were developed, taking into account androstenone sensitivity.
The scientists wrote that further work is needed, covering the whole range of androstenone and skatole levels found in entire male pigs and for a wider set of meat products.
The research paper was authored by M. Aluwé and F.A.M. Tuyttens, Research Institute for Agriculture, Fisheries and Food (ILVO), Belgium; M. Aaslyng, Danish Meat Research Institute (DMRI), Denmark; G. Backus, Connecting Agri & Food, the Netherlands; M. Bonneau and P. Chevillon, French Pork and Pig Institute (IFIP), France; J.-E. Haugen, Nofima, Norway; L. Meier-Dinkel and D. Mörlein, Georg-August-Universität and ISI, Germany; M.A. Oliver, and M. Font-i-Furnols, Research & Technology Food & Agriculture (IRTA), Spain; and M.A. Snoek, Wageningen University and Research, the Netherlands.