Cooked and smoked ham from boars

-Working with trained panel and consumers

Lene Meinert & Margit Dall Aaslyng

Trained panel at DMRI

• DMRI recruit assessors – (ongoing, aim to maintain a group of 20 assessors)

• Basic test and training (taste, flavor, description etc.)

• Test for androstenone and skatole (sub panel, 8 assessors)

• Test on boar taint attributes (collect real life samples)

Sweat Manure, stable Urine

Study on ”ålerøget” ham

“Ålerøget” = specific spice mix and smoke

Profile on ham (Panel)

Consumer test on ham and cheese sandwich (CLT)

Cold serving

Profile on ham/cheese toast (Panel) – warm serving

Consumer test on ham/cheese toast (HUT) – warm serving

ASI, neck fat

Ålerøget ham

0 5 10 15 20 25 30

Hangris L

Urin_Pissoir L

Gødning L

Sved L

Skarp L

Hangris S

Urin_Pissoir S

Gødning S

Sved S

Skarp S

Androstenon Skatol

Skatole most important for flavour and odour in the ham

Very little effect of skatole and androstenone in toats

Panel

Skatole

Androstenone

Ham

ToastCheese reduced the intensityof boar taint attributes

Ålerøget skinke

Consumers

Sandwich, CLTRaw data

Toast, HUTRaw data

Castrate CastrateBoars Boars

Liking: 15 cm unstructured line scale

No effect on skatole and androstenone on liking