A comparison of boars, gilts and castrates for bacon manufacture 2. Curing characteristics, bacon yield and quality

Abstract

Curing data were obtained from the carcasses of 54 boars (B), 58 gilts (G) and 46 castrates (C) reared from birth to slaughter at 89 kg live weight. Middle bacon rashers were compared for colour and incidence of fat splitting. The uptake of curing salts was similar for each sex group but carcasses of B retained proportionately 0012 less of the cure compared with G and C which did not differ significantly. Bacon yields from B, G and C at a final live weight of 88·6 kg were 40·6, 42·4 and 42·2 kg respectively. Sex did not influence the degree of splitting of the backfat layers in bacon rashers and had little effect on the colour of their lean tissue, but B compared with G and C tended to have a higher incidence of separation of the inner fat layer from the m. longissimus in the bacon rasher.

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

“…In addition to yielding thin, lean and soft bellies with a possibility of tissue separation, the relatively high incidence of superficial (i.e., skin) damage in EM might be of importance also in this type of product [ 115 , 116 ]. In regard to cured raw bacon, earlier studies [ 24 , 117 ] using pigs slaughtered younger and at lower live weight of around 90 kg, reported 1–8% lower curing yields due to lower brine uptake or lower brine retention, lower fat content and lower water holding capacity of the belly muscles in EM compared to SC. This consequently resulted in a saltier product [ 115 ].…”

Consumer studies on sensory acceptability of boar taint: A review

“…The majority of the studies on boar taint meat cooked in a pan or an oven and evaluated, either directly while cooking, or directly from the serving dish showed no clear results because in some cases cooks and tasters have different perceptions, but in other studies no evident differences were found (ALCASDE, 2009;Diestre, Oliver, Gispert, Arpa, & Arnau, 1990;Lundström, Malmfors, Fjelkner-Modig, & Szatek, 1982;Rhodes, 1972;Smith, Ellis, Clark, & Innes, 1983;Walstra, Engel, & Mateman, 1986). Moreover in some studies the meat was placed within a covered container, and cooked in an oven (Font i Furnols et al, 2008), preventing the release of steam.…”

“…Other studies evaluated the strength of the odor or the flavor, while cooking and/or in some others from the serving dish (ALCASDE, 2009). In some trials consumers evaluated the acceptability of the meat compared to the meat they normally ate (Smith et al, 1983;Walstra, 1974) while in other works, attributes such as abnormal odor or taste, or in-mouth feeling were evaluated (ALCASDE, 2009). Additional attributes evaluated but less directly related to boar taint, were fattiness, saltiness, firmness, tenderness and juiciness (ALCASDE, 2009;Bonneau, Desmoulin, & Dumont, 1979).…”

A comparison of boars, gilts and castrates for bacon manufacture 3. Consumer reaction, to bacon from boars and castrates and an economic evaluation of a non-castration policy for bacon manufacture

“…Consequently, in aiming to ascertain the financial outcome of a non-castration policy for bacon manufacture, and assuming that the small proportion of people (0-02 to 0-03) who dislike boar bacon do not significantly affect the issue, consideration need be given only to the relative production and processing characteristics of the boar and castrate, as recorded in this integrated study Smith et al, 1983). Consequently, in aiming to ascertain the financial outcome of a non-castration policy for bacon manufacture, and assuming that the small proportion of people (0-02 to 0-03) who dislike boar bacon do not significantly affect the issue, consideration need be given only to the relative production and processing characteristics of the boar and castrate, as recorded in this integrated study Smith et al, 1983).…”