Consumers’ sensory acceptability of pork from immunocastrated male pigs |
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| Affiliation: | 1. Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville, VIC 3010, Australia;2. Livestock Industries, Department of Agriculture and Food, South Perth, WA 6151, Australia;3. Sheep Industry Development, Department of Agriculture and Food, South Perth, WA 6151, Australia;1. IRTA, Veïnat de Sies S/N, 17121 Monells, Spain;2. CICYTEX-La Orden, 06187 Guadajira, Spain;3. UAB, Veterinary School, Campus Universitat Autònoma de Barcelona, 08193, Cerdanyola del Vallès, Spain;4. IRTA-Food Industries, Finca Camps i Armet, 17121 Monells, Spain;1. Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Scheldeweg 68, 9090 Melle, Belgium;2. Danish Meat Research Institute (DMRI), Gregersensvej 9, 2630 Taastrup, Denmark;3. Connecting Agri and Food, Oostwijk 5, 5406 XT Uden, Netherlands;4. Institut de la Filière Porcine (IFIP), 3-5 rue Lespagnol, 75020 Paris, France;5. Nofima AS, Osloveien 1, 1430 Ås, Norway;6. Georg-August-Universität Göttingen, Department of Animal Sciences, Albrecht-Thaer-Weg 3, 37073 Göttingen, Germany;7. ISI GmbH, Ascherberg 2, 37124 Rosdorf, Göttingen, Germany;8. Institut de Recerca i Tecnologia Agroalimentaries (IRTA), Finca Camps i Armet, 17121 Monells, Spain;9. Wageningen University and Research, Alexanderveld 5, 2585 DB Den Haag, Netherlands;1. Faculty of Business, Finance and Tourism, University of Extremadura, Avda. de la Universidad s/n. 10071, Cáceres, Spain;2. Meat quality Area, CICYTEX Junta de Extremadura, Autovía A5. km 372, 06187 Guadajira, Badajoz, Spain;3. Faculty of Agriculture, University of Extremadura, Ctra. Cáceres s/n, 06071 Badajoz, Spain;4. Faculty of Agriculture, Damanhour University, Tor Sinaa Rd. Damanhour, Elbeheira, Egypt;1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China;2. Agriculture and Agri-Food Canada, Food Research and Development Centre, Saint-Hyacinthe, QC J2S 8E3, Canada;3. Agriculture and Agri-Food Canada, Dairy and Swine and Development Research Centre, Sherbrooke, QC J1M 0C8, Canada;4. IRTA, Finca Camps i Armet, Monells 17121, Spain;5. Département des sciences animales, Faculté des sciences de l''agriculture et de l''alimentation, Université Laval, HoustonPavillon Paul-Comtois, Québec City, QC G1V A06, Canada;6. Institute of Agricultural and Livestock Products, Inner Mongolia Academy of Agricultural & Husbandry Sciences, Hohhot, Inner Mongolia 010031, China;1. IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain;2. Centre de Recerca en Economia i Desenvolupament Agroalimentari (CREDA), C/ Esteve Terrades, 8, 08860 Castelldefels, Spain;3. Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Pr 445, Km 380, Londrina, Brazil;4. Universidad Complutense de Madrid, Facultad de Veterinaria, Avda. Puerta de Hierro, 28040 Madrid, Spain |
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| Abstract: | Boar taint is the off-odour or off flavour of cooked pork. Currently, the most common method of controlling boar taint is surgical castration. However, immunocastration has been used in some parts of the world as an alternative to surgical castration. The aim of this study was to evaluate the sensory acceptability of meat from immunocastrated pigs (IM) compared with meat from females (FE), surgically castrated (CM) and entire males (EM). Twenty animals of each type were evaluated by 201 consumers in 20 sessions. Longissimus thoracis muscle of the different animals was cooked in an oven at 180 °C for 10 min. Consumers scored the odour and the flavour of the meat in a 9-point category scale without an intermediate level. There were no significant differences in consumer’s evaluation of meat from IM, CM, and FE. In contrast, EM meat presented a higher percentage of dissatisfied scores and was significantly (P < 0.05) less accepted than meat from CM, IM and FE. Consumers’ acceptability of EM meat was always lower, independently of its androstenone levels. However meat with low levels of androstenone was more accepted that meat with medium or high levels of this substance. It can be concluded that immunocastration produced pork that was accepted by the consumers, and was indistinguishable from pork from CM or FE. |
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