Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) with reduced fat content was proposed, as these compounds are lipophilic. For this purpose, three batches of each product (total six) were produced. These included a control batch (1); normal fat content and two fat-reduced batches, where (2) fat was replaced with inulin and β-glucan, or (3) fat was replaced with inulin and β-glucan in addition to a skin grape by-product. These groups used meat from non-castrated male pigs that contained 6.25 µg/g androstenone and 0.4451 µg/g skatole. In general, fat-reduced sausages exhibited less brightness than did the controls. The texture results in Frankfurt were similar to those of the control, while Spanish sausage supplemented with grape skin exhibited reduced hardness. Both strategies resulted in a reduction in boar taint, and this reduction was up to 87.3% in raw sausages with grape by-products. Fat reduction could provide an interesting strategy to allow for the use of tainted meat from non-castrated male pigs.

中文翻译：

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用植物纤维替代脂肪，以改善非结实男性猪肉制成的香肠的质量

基于需要从非non割的雄性猪中获取高含量雄激素和粪臭素的肉的替代选择的需求，提出了生产脂肪含量降低的肉类产品（生香肠和法兰克福香肠）的方法，因为这些化合物具有亲脂性。为此，每种产品生产了三批（共六批）。其中包括对照批次（1）；正常脂肪含量和两个减脂批次，其中（2）除皮葡萄副产品外，用菊粉和β-葡聚糖代替脂肪，或（3）用菊粉和β-葡聚糖代替脂肪。这些小组使用的非-割雄性猪的肉中含有6.25 µg / g雄烯酮和0.4451 µg / g粪臭素。通常，与对照相比，减脂香肠的亮度更低。法兰克福的纹理结果与对照相似，西班牙香肠加葡萄皮的硬度降低。两种策略均导致公猪异味的减少，并且带有葡萄副产品的生香肠的这种减少高达87.3％。减少脂肪可以提供一种有趣的策略，允许使用未non割的公猪的污染肉。