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Influence of Castration and Diethylstilbestrol Implantation of Boars on Carcass Characteristics, Sensory Panel Evaluation, and 5 α‐Androst‐16‐en‐3‐one Levels
Author(s) -
OCKERMAN H.W.,
PLIMPTON R.F.,
PATTERSON R. L. S.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb03011.x
Subject(s) - boar taint , androstenone , marbled meat , loin , odor , castration , tenderness , boar , skatole , zoology , diethylstilbestrol , flavor , chemistry , food science , biology , estrogen , endocrinology , anatomy , biochemistry , hormone , semen , indole test , organic chemistry
Castration or implantation of boars with DES resulted in carcasses from heavy weight male pigs that were not significantly different in ham weight, shoulder weight, loin weight, M. longissimus area, marbling, color, firmness, tenderness, and juiciness. The carcasses differed significantly in percent lean cuts, panel odor and flavor measurements, hot iron measurements, and 5α‐androstenone concentration; treatment means were arranged in order of intact boar, DES implanted boar, and barrow. Flavor and odor scores were significantly correlated with concentration of 5α‐androstenone.