Boar Taint in Entire Male’s Pork: Control Strategies, Detection Methods and Meat Quality

• Autores: Ricardo Pereira Pinto
• Directores de la Tesis: Manuela Vaz Velho (dir. tes.), Olga Mafalda Salvador Conde Moreira (dir. tes.)
• Lectura: En la Universidade de Santiago de Compostela ( España ) en 2024
• Idioma: inglés
• Tribunal Calificador de la Tesis: Alexandra Sofia Miguens Fidalgo Esteves Nogueira (presid.), Lillian Bouçada de Barros (secret.), Joaquim Orlando Lima Cerqueira (voc.)
• Materias:
  • Ciencias agrarias
    • Producción animal
      • Porcinos
      • Productos
  • Ciencias tecnológicas
    • Tecnología de los alimentos
• Enlaces
  • Tesis en acceso abierto en: MINERVA
• Resumen

  • Boar taint is an unpleasant odour or taste evident while cooking or eating pork or pork products from entire male pigs. Its management involves addressing welfare issues from castration, understanding compounds causing sensory defects, exploring prevention methods, and reliable detection. Addressing boar taint in Portuguese pork processing requires proactive prevention, emphasising measures like feed supplementation and developing tools to assess its efficacy rather than relying solely on carcass sorting. This research involves developing methods to quantify boar taint, evaluating its reduction using functional ingredients in the feed, and assessing the use of pork from entire males in meat processing, along with determining the prevalence of boar taint in commercial lines.