Consumers' sensory acceptability of pork from immunocastrated male pigs

IRTA, Finca Camps i Armet, 17121 Monells, Spain.
Meat Science (Impact Factor: 2.23). 12/2008; 80(4):1013-8. DOI: 10.1016/j.meatsci.2008.04.018
Source: PubMed

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 10min. 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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Available from: Maria Hortós, Aug 21, 2015
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    • "Development of the pig immunocastration technique, almost painless and easy to perform, proves to be a socially viable alternative to surgical castration (Lagerkvist et al. 2006). The recent studies have shown that consumption of pork from immunocastrated pigs is fully safe for human (Font i Furnols et al. 2008). Pig GnRH-immunization procedure may contribute to reduction of the risk of tainted boar carcasses and higher welfare standards of animals, so desirable in the organic pig production system. "
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    ABSTRACT: This study was carried out on the farm specializing in organic pig production on 80 fatteners of the Polish native Pulawska breed, allocated into 4 groups (20 pigs each): EM--entire (uncastrated) males, IM--immunocastrates--males vaccinated with Improvac, CM--surgically castrated males and G--gilts. The highest average daily gains were achieved by the IM group, slightly lower by EM, whereas the lowest by CM and G groups. Content of polyunsaturated fatty acids (PUFA) in intramuscular fat and backfat (10.19% and 10.68%, respectively) of IM was lower (P < 0.05) than in fat of EM (11.4% and 13.20%, respectively), but higher (P < 0.05) in comparison to CM (8.43% and 8.71%, respectively). Vaccination of boars against GnRH has not decreased quality traits of organically produced pork. Furthermore, comparing to meat from surgically castrated males, it resulted in better qualities (lower fat content in carcass, higher PUFA level in fat, better physicochemical meat properties).
    Polish journal of veterinary sciences 01/2013; 16(1):107-14. DOI:10.2478/pjvs-2013-0015 · 0.71 Impact Factor
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    • "Whereas, pork from non-castrated male was least accepted than the other and it resulted in dissatisfied consumer scores. Finally, Dunshea et al. (2005), Dikeman (2007), Furnols et al. (2008) and Gispert et al. (2010) argued that from the point of view of practicability and meat quality, immunocastration can replace surgical castration. They also added that, Immunocastration can produce pork that is accepted by the consumers and indistinguishable from females or surgically castrated pork. "
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    ABSTRACT: The inadequacy of food supply due to the population growth together with urbanization, drive a significant demand for animal sources. Consequently, a number of technologies have been developed and are being used commercially to enhance profitability of animal production and to improve their quality. The objective of this paper is to review recent studies on the effects of metabolic modifiers on quantity and quality of meat and their contribution in sustaining food security and improving quality of life. Metabolic modifiers such as β-agonists, anabolic implants, somatotropin, immunocastration, vitamin E, conjugated linoleic acid (CLA) and trace elements have been utilized by different agribusiness to improve meat production and enhance meat quality. These compounds supplement to the animals with feed, as an injection or implant to enhance the rate of gain, the feed utilization efficiency, carcass percentage, shelf-life of meat, improve meat’s nutrient content and/or meat palatability. On the other hand, some metabolic modifiers are either not approved or banned from use due to negative health effects to the consumer. There is a consistent research report for the approved technologies enhancing protein synthesis and muscle deposition, while decreasing fat synthesis and deposition, when they are applied in the recommended dosage. Therefore, we believe that utilizing available technologies and methodologies in reference to the mentioned materials will help in improving meat quality and thereby increase productivity of the livestock resource and hence, improve food security.
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    • ". The percentage of consumers with higher propensity to reject meat with androstenone-related taint, considering consumers who did not like androstenone smell and were either 'High sensitive' (A) or 'Middle and High sensitive' (B). meat from Fe or Det−, and this is in accordance with most of boar taint acceptability studies carried out before (Diestre et al., 1990; Font i Furnols et al., 2008). However, consumers did not differentiate between Fe and Det−. "
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    ABSTRACT: The aim of this work was to study consumers' acceptance of pork with different levels of boar taint according to their androstenone (AND) sensitivity in France (FR, N=144), Spain (ES, N=101) and United Kingdom (UK, N=147). Samples were classified as 'females', 'detection minus' males (low levels of AND and skatole - SKA) and 'detection plus' males (high levels of AND and SKA). Globally, 22.7% of consumers were high sensitive, 28.3% middle and 49.0% low sensitive or insensitive to AND. Sixty-five percent dislike AND odour. AND disliking was lower in UK than ES and FR. The percentage of consumers that may reject tainted meat was 14.3-41.0%; the risk was lower in UK than ES and FR. The description of AND odour varied according to the degree of sensitivity of the consumers. High AND levels reduced the acceptability of boar meat; medium AND levels could even improve its acceptability compared with low levels, resulting in meat which is as positive as that from females.
    Meat Science 03/2012; 90(3):572-8. DOI:10.1016/j.meatsci.2011.09.018 · 2.23 Impact Factor
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