Boar taint: Current situation and detection on the slaughter line
A review of the strategies used to reduce boar taint by country and the detection systems available in slaughterhouses.
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Does marbling degree in pork influence consumer acceptability?
Purchasing decisions are complex because, even though some consumers prefer meat with no fat in sight, they prefer the meat with the highest marbling degree when they taste it.
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Computed tomography as a tool in animal production
This tool allows us to model the growth of animal body tissues in vivo and to study the effect of different factors (genetics, gender, nutrition) on this growth.
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Characteristics of immunocastrated pork meat and consumer acceptance
The objective of this work is to obtain a sensory description by way of a trained panel and determine acceptability on behalf of the consumer, of pork meat from boars, immunocastrated males, surgically castrated males, and females.
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The effect of immunocastration on pig carcass and pork quality
Alternatives for reducing boar taint are being researched. One of the existing alternatives is immunocastration, approved in Europe since May of 2009.
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