| Autor: |
Birgitta Malmfors, Kerstin Lundström |
| Rok vydání: |
1983 |
| Předmět: |
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| Zdroj: |
Livestock Production Science. 10:187-196 |
| ISSN: |
0301-6226 |
| DOI: |
10.1016/0301-6226(83)90034-9 |
| Popis: |
Over the last ten years, consumer reactions to boar meat have been studied in nine experiments performed in six European countries. In these different studies, conditions have differed with regard to experimental design, proportions of tainted boars and products tested. The proportions of consumers judging the odour of the tested boar meat to be less pleasant than that of normal pig meat has mainly varied from about 5 to 35%. This should be compared with 3–10% for meat tested from gilts and castrates. The results differ between countries and also between products. The most favourable results have been obtained for cured bacon, cooked ham and sausage. The conclusion must be drawn that most boar meat would be accepted by consumers. Further research should be directed to finding a reliable screening test for sorting out tainted boar carcasses. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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