Boar taint

Boar taint is the offensive odor or taste that can be evident during the cooking or eating of pork or pork products derived from non-castrated male pigs once they reach puberty. Boar taint is found in around 20% of entire male finishing pigs. Skatole may also be detected in gilts, but this is linked with fecal contamination of the skin. Studies show that about 75% of consumers are sensitive to boar taint, leading pork producers to control this in order to maximize profits.^[1]

^ Bonneau, M.; Le Denmat, M.; Vaudelet, J.C.; Veloso Nunes, J.R.; Mortensen, A.B.; Mortensen, H.P. (August 1992). "Contributions of fat androstenone and skatole to boar taint: I. Sensory attributes of fat and pork meat". Livestock Production Science. 32 (1): 63–80. doi:10.1016/S0301-6226(12)80012-1.

[1] Bonneau, M.; Le Denmat, M.; Vaudelet, J.C.; Veloso Nunes, J.R.; Mortensen, A.B.; Mortensen, H.P. (August 1992). "Contributions of fat androstenone and skatole to boar taint: I. Sensory attributes of fat and pork meat". Livestock Production Science. 32 (1): 63–80. doi:10.1016/S0301-6226(12)80012-1.

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