The cooked lean from boars had a we

The cooked lean from boars had a weaker pork flavour but a more
abnormal flavour. Similarly, the cooked fat had a weaker pork odour
but a stronger abnormal odour. The apparent reduced ‘normal’ pork
odour and flavour in boar meat may simply reflect a masking effect by
the abnormal taint. Of the samples of lean from boars, 8.5% were given
slightly to extremely strong abnormal flavour ratings compared with
only 0.3% from gilts. Of the samples of fat, 11.7% from boars were
given slightly to extremely strong odour ratings compared with 0.4%
from gilts. Even though texture and juiciness of the meat did not differ

Results (Indonesian) 1:

Lean dimasak dari babi telah babi lemah rasa tapi lebihrasa yang abnormal. Demikian pula, lemak dimasak memiliki bau daging babi yang lemahtapi yang lebih kuat harum abnormal. Jelas mengurangi 'normal' babibau dan rasa daging babi hanya mungkin mencerminkan efek masking olehnoda abnormal. Sampel dari ramping dari babi, 8.5% diberisedikit ke peringkat sangat kuat rasa yang abnormal yang dibandingkan denganhanya 0,3% dari gilts. Sampel lemak, 11,7% dari babi yangdiberikan sedikit untuk peringkat bau yang sangat kuat dibandingkan dengan 0,4%dari gilts. Meskipun tekstur dan juiciness daging tidak berbeda