Liha töötlemine
b, c, 1998) and Nute et al. (1988). Although and taste. It was concluded that in cooked
a full description of these works is outside pork loin, boar taint was much more intense
the scope of this present chapter, these papers than in dry-cured ham from the same pigs.
may be of interest to those working on boar Therefore, the process of curing (which in
taint. this case used a curing solution of 98%
Work described by Banon et al. (2003) sodium chloride plus 2% potassium nitrate
investigated the differences in boar taint in and sodium nitrate in equal proportions, and
cooked pork loin and dry-cured ham from the then dry salting with coarse sea salt) demon-
same pigs as assessed by a trained panel. strated the changes in meat sensory charac-
Meat in this study came from entire males teristics that occurred during processing.
annaabi.ee 
