A consumer study was performed in four EU countries to further clarify the acceptability of meat with boar taint. In Denmark, France, Italy and Poland, a total of 476 female consumers evaluated 8 meat patties from boars with varying levels of skatole (0.10–0.40 μg/g fat tissue) and androstenone (0.47–2.00 μg/g fat tissue), in a pair-wise comparison with patties from castrates. Boar meat patties were always less preferred than the castrate meat patties, regardless of the level of androstenone and skatole. Acceptability of the boar meat patties decreased with increasing skatole level. In samples with low skatole levels, higher levels of androstenone also reduced acceptability among androstenone sensitive consumers. No clear threshold levels for androstenone and skatole could be identified. Maps presenting the reduction in preference due to increasing levels of skatole and androstenone, and corrected for the general acceptance of the meat product were developed, taking into account androstenone sensitivity. Further work is needed, covering the whole range of androstenone and skatole levels found in entire male pigs and for a wider set of meat products.

在四个欧盟国家进行了一项消费者研究，以进一步阐明带有公猪异味的肉的可接受性。在丹麦，法国，意大利和波兰，总共有476名女性消费者评估了来自不同公猪（0.10–0.40μg/ g脂肪组织）和雄烯酮（0.47–2.00μg/ g脂肪组织）水平的公猪的8个肉馅饼。与cast割肉饼成对比较。不论雄烯酮和粪臭素的含量如何，公猪肉饼总是比rate割肉饼更不受欢迎。公猪肉饼的可接受性随粪臭素水平的增加而降低。在粪臭素含量低的样品中，较高含量的雄烯酮也降低了对雄烯酮敏感的消费者的接受度。尚无明确的雄烯酮和粪臭素阈值水平。考虑到雄烯酮的敏感性，绘制了地图，该图显示了由于粪臭素和雄烯酮的含量增加而导致的偏好降低，并针对肉类产品的普遍接受度进行了校正。需要做进一步的工作，以覆盖整个雄性猪和更广泛的肉制品中发现的整个范围的雄烯酮和粪臭素水平。