Slaughterhouses that process uncastrated pigs (boars) have the responsibility to ensure a reliable detection method. A good (with figures substantiated) and available method is the HNS system. For this purpose, during the slaughter process some fat of the pig is scorched and a trained inspector checks the smell. This is called the HNS system (Human Nose System). Pork that smells different is kept separate and used for products where the meat is not heated.
Posted in: Production and checks