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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
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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

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