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tripleme :
now i can't enjoy the peppery BKT in Sg anymore...the stinky smell very pronounced after I got used to the fresh pork in Japan and Taiwan...need2hyde :
I helped OP to ask ChatGPT:1. Boar taint (male pig hormones)
Australian pork is often produced from entire male pigs (boars), not castrated ones.
These boars can develop “boar taint” — an odor caused by compounds like androstenone (a sex hormone) and skatole (a by-product of digestion).
Many countries (e.g., Japan, Taiwan) routinely castrate or use other methods to avoid boar taint, so their pork tends to have a cleaner, milder aroma.
2. Feed differences
Australian pigs are often raised on grain-heavy diets (wheat, barley, sorghum), which can lead to stronger odors in the fat.
In Japan and Taiwan, pigs are frequently fed specialized diets (sometimes including rice bran, sweet potatoes, or formulated feeds) designed to influence meat flavor and reduce odor.
3. Butchering and processing practices
In Asia, pork is typically slaughtered and sold fresh, often within the same day, with minimal cold storage.
In Australia, pork usually undergoes longer chilling and storage. As fat oxidizes, odors can become more pronounced.
4. Breed differences
Australian farms mainly raise Large White and Landrace breeds, which grow fast but can carry stronger smells if males aren’t castrated.
Japanese and Taiwanese producers often use crossbreeds or heritage lines selectively bred for mild-tasting, low-odor meat.
So the funky smell in Australian pork usually comes from boar taint, grain-based feed, and storage practices, while Japanese and Taiwanese pork avoids this through castration, controlled diets, and fresher butchering.
