Genetic variation of an odorant receptor OR7D4 and sensory perception of cooked meat containing androstenone.

Although odour perception impacts food preferences, the effect of genotypic variation of odorant receptors (ORs) on the sensory perception of food is unclear. Human OR7D4 responds to androstenone, and genotypic variation in OR7D4 predicts variation in the perception of androstenone. Since androstenone is naturally present in meat derived from male pigs, we asked whether OR7D4 genotype correlates with either the ability to detect androstenone or the evaluation of cooked pork tainted with varying levels of androstenone within the naturally-occurring range. Consistent with previous findings, subjects with two copies of the functional OR7D4 RT variant were more sensitive to androstenone than subjects carrying a non-functional OR7D4 WM variant. When pork containing varying levels of androstenone was cooked and tested by sniffing and tasting, subjects with two copies of the RT variant tended to rate the androstenone-containing meat as less favourable than subjects carrying the WM variant. Our data is consistent with the idea that OR7D4 genotype predicts the sensory perception of meat containing androstenone and that genetic variation in an odorant receptor can alter food preferences.

Consumer attitudes towards castration of piglets and alternatives to surgical castration.

From three in-depth focus group studies and an internet based study concerning consumers attitudes towards surgical castration of piglets and alternatives, it can be concluded that Norwegian consumers are content with the current practice of castration using local anaesthesia. They accept castration as a necessary means to prevent the risk of boar taint in meat and thereby secure meat quality. Even though castration using anaesthesia is not a perfect solution, it is considered sufficient, and the consumers do not ask for alternatives. Most consumers were sceptical of immunocastration. The scepticism was mainly based on the fear of residuals in meat and unknown long-term consequences for the consumers. On the other hand the confidence in Norwegian control authorities is considerable, and will probably contribute to the maintenance of purchase habits even if immunocastration is to be introduced in Norwegian pig production. Castration without anaesthesia was characterized as completely unacceptable.