Washington: How much you enjoy pork meat in a meal may depend on the version of a particular gene you have, according to a new study.
The study investigated how people with different versions of the gene for an odour receptor gene, which is sensitive to a specific compound naturally present in pig meat, rated the taste of different pork samples.
In both smell and taste tests, participants’ response depended on the version of the gene they had, with one version resulting in more favourable responses than the other.
The result sheds light on the reasons for the controversies around the need for sorting entire male pork meat according to androstenone content.
The study has been published in the open access journal PLoS ONE.