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The tenderness of pork loins from castrates, entire males and females was quantified with sensory analysis and measurement of instrumental texture during ageing. Furthermore, the effects of intramuscular fat (IMF), collagen content and solubility, hot carcass weights and meat percentages on tenderness were examined. Meat from castrates was significantly (p=0.043) more tender than meat from entire...
Consumer liking was assessed for boneless chops (m. longissimus thoracis et lumborum) and schnitzels (m. semimembranosus) from castrates and entire male pigs with an androstenone content of up to 9.4ppm and a skatole content of up to 0.92ppm in the back fat. Skatole affected both odour and flavour as assessed by trained sensory panellists (P<0.05–P<0.001), while androstenone particularly affected...
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