A comparison of slice characteristics and sensory characteristics of bacon from immunologically castrated barrows with bacon from physically castrated barrows, boars, and gilts

Little, K.L.; Kyle, J. M.; Bohrer, Benjamin M.; Schroeder, Alice; Fedler, C. A.; Prusa, Kenneth J.; Boler, D. D.

doi:10.2527/jas.2014-8272

Cited by 6 publications

(3 citation statements)

References 21 publications

(34 reference statements)

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“…In addition, bacon from IC has been shown to exhibit higher levels of lipid oxidation, but only after long storage times (when frozen for 12 weeks), whereas the oxidation did not exceed sensory thresholds neither it affected normal product shelf life [ 128 ]. Results of the trials on prolonging of the V2-SL interval from 5 to 7 weeks concluded that this management procedure mainly eliminates differences in external appearance (i.e., fatness/leanness), slicing loss and slice cohesion in comparison to SC and may be enough to significantly improve bacon quality [ 123 , 129 ].…”

Section: Meat Product Qualitymentioning

confidence: 99%

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The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

Škrlep

Tomašević

Mörlein

et al. 2020

Animals

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Due to the strong public initiative in Europe and increased regulator focus to mitigate pain, surgical castration of pigs is being gradually abandoned, while the importance of other sex categories like entire males (EM) and immunocastrates (IC) increases. Although beneficial for animal welfare and economics, their use also brings forward several quality problems. Besides the occurrence of boar taint in EM, these include excessive carcass leanness, softer fat, meat color and pH deviations, inferior water holding capacity and increased meat toughness. In this paper, the raw material differences between the male sex categories and their influence on product quality are reviewed, and possible solutions are presented. Using EM for dried or thermally processed products may result in lower processing yields and inferior sensory quality, which may partially be prevented by applying specific processing adaptations. Immunocastration is a viable solution, especially when prolonging the vaccination to slaughter interval. Low to medium levels of boar taint can be effectively managed in most of the meat products, applying procedures like cooking, microbial inoculation or masking (by spices and especially smoking), while highly tainted material can be valorized only by combining various methods and/or with dilution of the tainted meat.

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Section: Meat Product Qualitymentioning

confidence: 99%

“…Adjustment of the delay between the second vaccination and slaughter (to over 7 weeks) may help in the modification of leanness/fatness of the product and to avoid negative consequences on processing and slicing yields [ 123 , 129 ].…”

Section: Figurementioning

confidence: 99%

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

Škrlep

Tomašević

Mörlein

et al. 2020

Animals

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“…Крім того, інші дослідники також акцентують увагу не тільки на больовій реакції за оперативного втручання, а й найменшій ефективності порівняно з імунологічною кастрацією (Little et. al., 2014), яка стала повноцінним альтернативним методом стерилізації кнурів (Zamaratskaia et al, 2015).…”

Section: обговоренняunclassified

The effectiveness of Imrovac® in industrial pork production

Samoilіuk¹,

Bilyi²,

Koziy³

et al. 2021

Theor. Appl. Vet. Med.

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The clinical efficacy of the use of immunobiological castration was studied in comparison with boars in which orchidectomy was performed by open method «on a ligature», as well as in non-castrated animals. It was found that the disadvantage of surgical castration is the risk of bleeding, the development of purulent inflammatory process (edges of the surgical wound, scrotal tissues, stump, common vaginal membrane), as well as intra- and postoperative hernias, which are accompanied by prolapse of the omentum, intestines, and bladder. The low incidence of these complications is offset by the high death rate caused by them. A relatively high level of cryptorchidism was established on the farm, among which bilateral was 27.6%. As a result of the use of immunological castration, in comparison with surgical castration, and with non-castrated boars, the average daily gains were increased, the fattening period was reduced and feed costs were reduced against the background of feed conversion increase by 14 – 27%. The use of Improvac® (Pfizer Ltd) led to better assimilation of feed, an increase in the amount of meat on the carcass, in particular, lean meat by 12 – 16%, lumbar depth, the protein content in meat and a decrease of the fat percentage and fat thickness, eliminating specific odor, and reduction in the fattening period, as well as costs for feeding. In particular, compared to non-castrated boars, the weight of chilled half carcasses increased by 1.2 times (P < 0.05). Immunological castration led to atrophy of the testicles: their weight, length and width were smaller compared to non-castrated boars, which again confirms a decrease in the level of boars’ sex hormones. It is important to use Improvac® in breeding boars that have exhausted their potential, eliminating the need to keep them for about three months to reduce their meat and lard smell. Reducing the period of disappearance of the odor of products obtained from boars led to a reduction in the cost of feeding, maintenance, and veterinary care. Production indicators justify the economic feasibility of using immunological castration with Improvac® in order to obtain additional income, given the absence of probable complications associated with the conventional surgical procedure.

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The effect of bacon pump retention levels following thermal processing on bacon slice composition and sensory characteristics

et al. 2018

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A comparison of slice characteristics and sensory characteristics of bacon from immunologically castrated barrows with bacon from physically castrated barrows, boars, and gilts

Cited by 6 publications

References 21 publications

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

The effectiveness of Imrovac® in industrial pork production

The effect of bacon pump retention levels following thermal processing on bacon slice composition and sensory characteristics

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