What is the primary concern with boar taint in the meat of intact male pigs?

The primary concern with boar taint in the meat of intact male pigs is that it produces a strong flavor when cooked. This distinct and often unpleasant odor is caused by certain compounds, particularly androstenone and skatole, which are produced during metabolism in male pigs. When meat from these boars is cooked, the flavor can be so strong that it may be off-putting to consumers, leading to dissatisfaction with the product. This makes it an important factor for producers to consider, as consumer acceptance is crucial for market success. If the taste is undesirable, it can lead to reduced demand for the meat, regardless of the actual quality or safety of the product.