Steaks from boars: Cover with marinades odor
Boar meat is not very popular in this country because the meat can smell unpleasant. However, the boar taint can be masked by smoking or seasoning. So why not use the “masking effect” of sage and co. to marinate boar meat that has an unusual odour? In fact, experiments by food technologists and ecotrophologists at the Anhalt University of Applied Sciences show that boar taint can be almost completely masked by marinating. Marinade recipes specifically for boar meat were tested at the university.
Bonn. Boar meat is not very popular in this country because the meat can smell unpleasant. However, the boar taint can be masked by smoking or seasoning. So why not use the “masking effect” of sage and co. to marinate boar meat that has an unusual odour? In fact, experiments by food technologists and ecotrophologists at the Anhalt University of Applied Sciences show that boar taint can be almost completely masked by marinating.
Marinade recipes specifically for boar meat were tested at the university. Previous studies - financed with funds from the Federal Program for Organic Farming and Other Forms of Sustainable Agriculture (BÖLN) - had confirmed the masking effect of selected spices and smoke aromas.
How marinating affects the sensory quality of boar meat was determined using marinated and grilled steaks as part of sensory studies. Oil, water or yoghurt served as the basis for the marinades. Since the substances responsible for the unpleasant odor androstenone are fat-soluble and skatole is both fat- and water-soluble, the scientists tested two water-based and two oil-based marinades. The choice of spice combinations was based on the consumer's taste preferences: Mediterranean, oriental or hearty.
The result: The Mediterranean and the hearty marinade have the desired effect. "Even above-average levels of skatole and androstenone were significantly less noticeable for the trained panel of testers after two weeks of storage," emphasizes Sandra Warmuth from the Anhalt University of Applied Sciences. It has also proven particularly useful to combine the spices with smoke aromas.
In addition, the use of rose hips proved to be a success. A high proportion of unsaturated fatty acids is characteristic of boar fat and it takes on a rancid taste after just a short storage period. Rose hips contain plenty of vitamin C, which can prevent boar fat from quickly becoming rancid due to its antioxidant effect.
Experiments with lactic acid bacteria, on the other hand, were less clear. It remained unclear whether these contribute to the breakdown of androstenone and skatole: when testing a marinade containing yoghurt, the boar odor remained. If the lactic acid bacteria were added in the form of sauerkraut, the boar taint disappeared.
From the scientists' point of view, the test results can also be very interesting for processing practice: With the exception of smoke aromas, almost all the ingredients and spices required are standard ingredients in a butcher's shop. Preparing marinades requires little effort and marinated pork steaks are very popular with customers, especially during the barbecue season.
And provided that the legislator allows the marketing of odorous boar meat, the sale of boar products offers a good opportunity for organic butchers to convey the idea of animal welfare. After all, in the eyes of many organic meat customers, species-appropriate husbandry also means that the animals remain physically intact.
Source: Nina Weiler, www.aid.de
Further information:
A project description of the study can be found at http://orgprints.org/21352/
Editor's note:
As correctly noted in the text, the placing on the market of boar meat with an abnormal odor is currently not permitted. The question arises as to why the author sees it as an advantage for the organic sector that stinky meat with a noticeable smell can be foisted on consumers in a mask. This is a surefire way to break people's habit of eating pork. A strange strategy that is also publicly funded by federal funds. Meal time! [TP]
