Eating quality of pork shoulder roast and stir fry outperform cuts from the loin and silverside in male pigs

摘要

It is well known that the administration of the boar taint vaccine can effectively reduce androstenone and skatole concentrations to minimise risks associated with boar taint and increase intramuscular fat levels (D'Souza et al, 2000), as well as reduce male socio-sexual behaviours on-farm. Channon et at. (2013), in a study comparing the effect of ageing period, cut type, cooking method and final internal cooking temperature on eating quality attributes of pork, identified that overall liking was lower from entire male than surgically castrated males, with females intermediate. Previous studies involving immunocastrated males have not investigated such effects on eating quality compared to entire males and this information is needed as part of the cuts-based eating quality system for the Australian pork industry. Therefore, this study aimed to determine the effect of ageing period, cut type, cooking method and endpoint cooking temperature on eating quality attributes of pork from entire male (EM) and immunocastrated (IC) males.