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A comparison of the quality of fresh and frozen pork from immunologically castrated males versus gilts, physical castrates, and entire males
- Source :
- Meat Science. 111:110-115
- Publication Year :
- 2016
- Publisher :
- Elsevier BV, 2016.
-
Abstract
- The objective of this study was to compare pork quality and sensory characteristics of pork from gilts, physical castrates, entire males, and immunological castrates. Loins (Longissimus thoracis et lumborum) were collected at harvest, aged for 10 days, and subsequently cut into chops and roasts. Two chops and one roast were frozen for a minimum of 14 days to a maximum of 30 days and chops and roasts from the same loin were evaluated in fresh form. A trained sensory panel evaluated the samples and results showed that gilt pork, physical castrate pork, and immunological castrate pork were similar in terms of boar odor and pork flavor. The evaluated pork quality characteristics showed no differences among sexes except for marbling in the frozen samples (P0.05). Results suggest that pork from immunologically castrated males is similar to pork from physical castrates in terms of sensory and pork quality characteristics and between fresh and frozen products.
- Subjects :
- Male
Veterinary medicine
Meat
BOAR
Adipose Tissue, White
Marbled meat
Sus scrofa
Sensation
Longissimus Thoracis
Loin
Sensory analysis
0404 agricultural biotechnology
Animal science
parasitic diseases
Food Quality
Animals
Humans
Medicine
Immunological castration
Contraception, Immunologic
Muscle, Skeletal
Quality characteristics
Crosses, Genetic
Adiposity
Sex Characteristics
business.industry
technology, industry, and agriculture
0402 animal and dairy science
food and beverages
04 agricultural and veterinary sciences
Thorax
Dietary Fats
040401 food science
040201 dairy & animal science
United States
Food Storage
Taste
Odorants
Female
business
Orchiectomy
Frozen Foods
hormones, hormone substitutes, and hormone antagonists
Food Science
Subjects
Details
- ISSN :
- 03091740
- Volume :
- 111
- Database :
- OpenAIRE
- Journal :
- Meat Science
- Accession number :
- edsair.doi.dedup.....9209c45cddff76a2398937a86c64a510