Quality of meat from entire male pigs

• Published in: Food research international Vol. 28; no. 3; pp. 201 - 212
• Main Authors: Babol, Jakob, Squires, E.James
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1995; Elsevier
• Subjects: Biological and medical sciences; boar taint; entire males; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; meat quality; Pigs; Pigs; meat quality; boar taint; entire males; Vertebrata; Mammalia; Organoleptic properties; Quality; Meat product; Male; Fat content; Artiodactyla; Review; Ungulata; Pork; Pig
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/0963-9969(95)93528-3

This paper reviews the meat quality characteristics of meat from entire male pigs. The advantages and disadvantages of meat from entire male pigs are discussed. The areas requiring further study are emphasized. Entire males, compared to other genders, have a slightly lower dressing percentage (2–2.5%) but higher lean content (5%). Entire male carcasses also have less fat, and the adipose tissue of entire males is softer due to higher levels of unsaturated fatty acids. Processing characteristics do not differ essentially between genders, with the exception of processing yields, which are slightly lower for entire males. Entire males have a slightly higher incidence of DFD meat and skin damage. Boar taint is mainly due to high levels of androstenone and skatole in the fat. The incidence, methods for measuring and control of boar taint are reviewed. Generally, the levels of boar taint in entire males at market weight are low. However, an objective screening test is required to identify tainted carcasses. Other than boar taint, sensory characteristics do not meaningfully differ between genders. Processing can reduce the intensity of boar taint, and methods for utilization of tainted meat are discussed. The use of entire males for meat production may increase the profitability of the pork industry.