The Effects of Immunocastration on Meat Quality and Sensory Properties of Pork Bellies

Abstract

This study was conducted to assess meat quality and sensory properties of pork bellies from immunocastrated males (IC) compared to meat from surgically castrated males (SC), intact males (IM), and females (FE). Pork bellies from IC had significantly higher pH values than meat from either SC or FE. Pork bellies from IC showed lower CIE L* values than those from SC, but were redder (higher CIE a* values) than meat from SC or FE. However, no differences in visual color were observed between pork bellies from IC and SC pigs using National Pork Producer Council scales. Water holding capacity was higher in SC and FE than that in IC. IC showed no significant difference in cooking loss and shear force values compared with those of SC. Both SC and IC had improved fat content when compared to that in IM, and IC meat showed a similar fat content to that of FE. Pork bellies from IC showed higher ratings for all visual evaluation traits than those of SC and were the same as meat from FE. Boar odor was not significantly different among the treatments. IC was rated similar to SC for taste, tenderness, and overall acceptability.

Immunocastration and its effects on carcass and meat traits of male pigs

“…However, the data found in the current study indicates that the meat from surgically castrated animals was clearer (higher L*) than that from immunocastrated animals, this is possibly due to increased extravasations of liquids and pigments, which is a consequence of meat with lower pH values (JONSÄLL et al, 2001). Jeong et al (2011) also compared surgically castrated and immunocastrated pigs and found clearer meat in the surgically castrated pigs. However, these data are contrary to those observed in previous studies, in which Gispert et al (2010) and Martinez-Macipe et al (2016) did not report differences for L*, a* and b* between castrated and immunocastrated pigs.…”

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

“…Compared to SC, the use of IC resulted in thinner and leaner bellies [ 122 , 123 ]. Although research on raw bellies [ 124 ] indicated lower WHC in the case of IC, processing these into bacon resulted in either similar or even higher processing yields. Compared to SC, the product derived from IC was also more acceptable for the consumers.…”

Quantifying production, processing and post-slaughter effects on pork eating quality using random effects meta-regression1

“… Trefan et al (2013) also showed that while average tenderness and juiciness scores of pork from immunocastrated males were 3 to 5 sensory units higher than pork from entire male and physically castrated pigs, no differences due to sex were found. The inconsistent effects of sex on pork quality traits reported in the literature ( D'Souza and Mullan, 2002 ; Hennessy et al, 2006 ; Font i Furnols et al, 2008 ; Jeong et al, 2008a , 2008b ; Silveira et al, 2008 ; Font i Furnols et al, 2009 ; Pauly et al, 2010 ; Pauly et al, 2012 ; Moore et al, 2017 ), together with the small number of studies involving immunocastrated males, may assist with explaining the lack of a significant effect due to sex identified in this study. Higher intramuscular fat levels were found in pork from physically castrated males compared with pork from entire males and females, with immunocastrated males intermediate ( Trefan et al, 2013 ).…”