Perceptual masking of boar taint
Theoretically boar taint would be less noticeable in processed products than in fresh meat because processing in various ways may mask the effects of skatole and androstenone (EFSA, 2004). In a review, Malmfors and Lundstrom (1983) concluded that cooking the meat could reduce the concentrations of both androstenone and skatole, resulting in similar taste panel responses to tainted meat and a control. Later it was shown that cooking conditions affect the perception of boar taint (EFSA, 2004). Liquid smoke has also been shown to reduce boar taint (Stolzenbach et al., 2009).
According to EFSA (2004) it seems reasonable to conclude that the incorporation of small amounts of tainted boar meat into products along with meat from castrates and gilts will go undetected by consumers in many countries. However, in some countries where no boars have been used, and especially for the production of specialist products, the use of meat from boars may cause dissatisfaction. Marinades, spices and treatments such as polyphosphates may mask boar taint, but not conclusively.