Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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The Effects of Immunocastration on Meat Quality and Sensory Properties of Pork Bellies

  • Jeong, Jong-Youn (Department of Animal Science, Michigan State University) ;
  • Choi, Ji-Hun (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Choi, Yun-Sang (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Mi-Ai (World Institute of Kimchi, An annex of Korea Food Research Institute) ;
  • Lee, Duk-Hun (Pfizer Animal Health Korea) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Received : 2010.11.19
  • Accepted : 2011.05.09
  • Published : 2011.06.30
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Abstract

This study was conducted to assess meat quality and sensory properties of pork bellies from immunocastrated males (IC) compared to meat from surgically castrated males (SC), intact males (IM), and females (FE). Pork bellies from IC had significantly higher pH values than meat from either SC or FE. Pork bellies from IC showed lower CIE $L^*$ values than those from SC, but were redder (higher CIE $a^*$ values) than meat from SC or FE. However, no differences in visual color were observed between pork bellies from IC and SC pigs using National Pork Producer Council scales. Water holding capacity was higher in SC and FE than that in IC. IC showed no significant difference in cooking loss and shear force values compared with those of SC. Both SC and IC had improved fat content when compared to that in IM, and IC meat showed a similar fat content to that of FE. Pork bellies from IC showed higher ratings for all visual evaluation traits than those of SC and were the same as meat from FE. Boar odor was not significantly different among the treatments. IC was rated similar to SC for taste, tenderness, and overall acceptability.

Keywords

References

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