The production of entire male pigs is an alternative to surgical castration. However, boar taint may be present in the meat of entire male animals. The aim of the present paper was to investigate the acceptability and sensory properties of chorizo, elaborated under three different levels of androstenone [castrated 0–0.3 mg / kg, medium 0.4–0.9 mg / kg and high 1–2.75 mg / kg] and two masking strategies [rosemary, and rosemary plus smoking] using a Check-All-That-Apply questionnaire. The results showed that, of the strategies employed, the rosemary plus smoked chorizo was the most effective masking strategy to reduce the boar taint in chorizos with high androstenone level (3.7% selection rate for animal flavour), while the closest to the ideal product, according to consumers' description, was high androstenone level plus rosemary chorizo.

整个公猪的生产是手术去势的替代方法。但是，公猪异味可能存在于整个雄性动物的肉中。本文的目的是研究在三种不同水平的雄烯酮（cast割量为0–0.3 mg / kg，中度0.4–0.9 mg / kg和高浓度1-2.75 mg / kg）下详细阐述的香肠的可接受性和感官特性。两种掩盖策略（迷迭香和迷迭香加吸烟）使用“全部检查适用”问卷进行。结果表明，在所采用的策略中，迷迭香加烟熏香肠是降低雄酮含量较高的香肠中公猪异味的最有效掩盖策略（动物风味选择率为3.7％），但根据消费者的描述，最接近理想产品的是雄烯酮水平加上迷迭香香肠。