Hostname: page-component-78c5997874-m6dg7 Total loading time: 0 Render date: 2024-11-02T21:54:57.719Z Has data issue: false hasContentIssue false
  • English
  • Français

Comparison of boars and castrates for bacon production 3. Composition and eating quality of bacon

Published online by Cambridge University Press:  02 September 2010

D. S. Mottram ,
J. D. Wood  and
R. L. S. Patterson
D. S. Mottram
Affiliation:
ARC Meat Research Institute, Langford, Bristol BS18 7DY
J. D. Wood
Affiliation:
ARC Meat Research Institute, Langford, Bristol BS18 7DY
R. L. S. Patterson
Affiliation:
ARC Meat Research Institute, Langford, Bristol BS18 7DY
Get access

Abstract

Sixty-four commercial hybrid male pigs, half of which were castrated at 10 days of age, were fed in four groups from 27 kg live weight to 87 kg on different feeding scales so as to produce carcasses of different fatness. After curing by the Wiltshire process, there was no difference in the water or curing salt levels in the lean bacon from the different groups, although the boar bacon had a higher water content in the adipose tissue. 5a-androst-16-en- 3-one was found in the boar fat (mean 0-89mg/kg) but levels were not related to carcass composition or growth rate. Taste panellists, all of whom were sensitive to boar taint, did not give the boar bacon lower scores for flavour or overall acceptability and found it more tender.

Type
Research Article
Information
Animal Production , Volume 35 , Issue 1 , August 1982 , pp. 75 - 80
Copyright
Copyright © British Society of Animal Science 1982

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Andresen, Ø. 1975. A radioimmunoassay for 5α-androst-16- en-3-one in porcine adipose tissue. Ada endocr., Copenh. 79: 619–624.Google ScholarPubMed
Claus, R. 1976. Messung des Ebergeruchsotoffes im Fett von Schweinen mittels eines Radioimmunotests. 2. Mitt.: Zeitlicher Verlauf des Geruchs-depotabbaues nach der Kastration. Z. Tierzücht. ZüchtBiol. 93:3847.Google Scholar
Hanson, N. W. 1973. Official, Standardised and Recommended Methods of Analysis. 2nd ed.Society for Analytical Chemistry, London.Google Scholar
Lesser, D., Baron, P. J. and Robb, J. D. 1977. Boar bacon: a consumer survey. J. Sci. Fd Agric. 28: 1120–1131.CrossRefGoogle Scholar
Malmfors, Birgitta, Lundström, Kerstin and Hansson, Ingemar. 1978. Interrelations between boar taint, 5aandrostenone and fatty acid composition in pigs. Swed. J. agric. Res. 8: 161–169.Google Scholar
Malmfors, Birgitta and Nilsson, R. 1978. Meat quality traits of boars in comparison with castrates and gilts. Swed. J. agric. Res. 8:209–217.Google Scholar
Meat and Livestock Commission. 1978. Young entire male pigs for bacon. Mktg Newsl., No. 14. Meat and Livestock Commission, Bletchley, Milton Keynes.Google Scholar
Patterson, R. L. S. 1968. 5α-androst-16-ene-3-one:— compound responsible for taint in boar fat. J. Sci. Fd Agric. 19: 31–38.CrossRefGoogle Scholar
Patterson, R. L. S. 1982. Effect of season upon 5α-androst- 16-en-3-one (boar taint) concentrations in the subcutaneous fat of commercial weight boars. J. Sci. Fd Agric. 33: 55–58.Google Scholar
Rhodes, D. N. 1971. Consumer testing of bacon from boar and gilt pigs. J. Sci. Fd Agric. 22: 485–490.Google Scholar
Rhodes, D. N. 1972. Consumer testing of pork from boar and gilt pigs. J. Sci. Fd Agric. 23: 1483–1491.Google Scholar
Rhodes, D. N. and Krylow, A. M. 1975. A marketing trial of pork from boars. Bull. Inst. Meat 89: 2–4.Google Scholar
Walker, N. 1980. The effect of controlled growth rate on the performance of boars and on the odour of subcutaneous fat at 85 and 122 kg live weight. Livest. Prod. Sci. 7: 163–173.Google Scholar
Walstra, P. 1974. Fattening of young boars: quantification of negative and positive aspects. Livest. Prod. Sci. 1: 187–196.Google Scholar
Wood, J. D., Dransfield, E. and Rhodes, D. N. 1979. The influence of breed on the carcass and eating quality of pork. J. Sci. Fd Agric. 30: 493–498.Google Scholar
Wood, J. D. and Enser, M. 1982. Comparison of boars and castrates for bacon production. 2. Composition of muscle and subcutaneous fat, and changes in side weight during curing. Anim. Prod. 35: 65–74.Google Scholar
Wood, J. D., Mottram, D. S. and Brown, A. J. 1981. A note on the eating quality of pork from lean pigs. Anim. Prod. 32: 117–120.Google Scholar
Wood, J. D. and Riley, J. E. 1982. Comparison of boars and castrates for bacon production. 1. Growth data, and carcass and joint composition. Anim. Prod. 35: 55–63.Google Scholar