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dc.contributor.authorŠkrlep, Martin
dc.contributor.authorTomaševic, Igor
dc.contributor.authorMörlein, Daniel
dc.contributor.authorNovakovic, Saša
dc.contributor.authorEgea, Macarena
dc.contributor.authorGarrido, María Dolores
dc.contributor.authorLinares, María Belén
dc.contributor.authorPeñaranda, Irene
dc.contributor.authorAluwé, Marijke
dc.contributor.authorFont-i-Furnols, Maria
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2020-10-15T14:04:38Z
dc.date.available2020-10-15T14:04:38Z
dc.date.issued2020-09-26
dc.identifier.citationŠkrlep, Martin, Igor Tomašević, Daniel Mörlein, Saša Novaković, Macarena Egea, María Dolores Garrido, María Belén Linares, Irene Peñaranda, Marijke Aluwé, and Maria Font-i-Furnols. 2020. "The Use Of Pork From Entire Male And Immunocastrated Pigs For Meat Products—An Overview With Recommendations". Animals 10 (10): 1754. doi:10.3390/ani10101754.ca
dc.identifier.issn2076-2615ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/926
dc.description.abstractDue to the strong public initiative in Europe and increased regulator focus to mitigate pain, surgical castration of pigs is being gradually abandoned, while the importance of other sex categories like entire males (EM) and immunocastrates (IC) increases. Although beneficial for animal welfare and economics, their use also brings forward several quality problems. Besides the occurrence of boar taint in EM, these include excessive carcass leanness, softer fat, meat color and pH deviations, inferior water holding capacity and increased meat toughness. In this paper, the raw material differences between the male sex categories and their influence on product quality are reviewed, and possible solutions are presented. Using EM for dried or thermally processed products may result in lower processing yields and inferior sensory quality, which may partially be prevented by applying specific processing adaptations. Immunocastration is a viable solution, especially when prolonging the vaccination to slaughter interval. Low to medium levels of boar taint can be effectively managed in most of the meat products, applying procedures like cooking, microbial inoculation or masking (by spices and especially smoking), while highly tainted material can be valorized only by combining various methods and/or with dilution of the tainted meat.ca
dc.format.extent26ca
dc.language.isoengca
dc.publisherMDPIca
dc.relation.ispartofAnimalsca
dc.rightsAttribution 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleThe Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendationsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.relation.projectIDINIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00039-C02-02/ES/Desarrollo de estrategias tecnológicas que garanticen la calidad sensorial de la carne y productos derivados de cerdos machos enteros y permitan su comercialización en el mercado nacional y de exportación/Class&Maskca
dc.relation.projectIDEC/COST/CA15215/EU/Innovative approaches in pork production with entire males/IPEMAca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.3390/ani10101754ca
dc.contributor.groupQualitat del Producteca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/