Future Options and Alternatives for Castration

摘要

Whilst the quality of pigmeat has improved over the years in terms of lean meat content, the problem of taint and off-flavours persists when it is derived from entire males, the rearing of which is resisted in most pig-producing countries.Husbandry techniques and processing can reduce the intensity of boar taint but they cannot alone completely eliminate it. No matter how much care is taken, occasions will arise when consumers are exposed to the undesirable odour and, as a result, may notreadily purchase pigmeat products subsequently.