Abstract
Simple SummaryThe initiative to stop the surgical castration of piglets calls for the assessment of alternative solutions. The issue is particularly sensitive for the processing of traditional products. This study demonstrated important differences between male sex categories and showed that dry-cured ham from entire males presented distinct sensory depreciation and also differed in many other aspects important in dry-cured ham production. Under the conditions of the present study, i.e., standard slaughter age and weight and delay between immunocastration and slaughter, dry-cured ham from surgical castrates showed the most distinct properties, while immunocastrated pigs were more similar in many aspects to entire males, however, their main advantage was in their sensory attributes, i.e., absence of boar taint.Alternative solutions to the surgical castration of piglets need to be assessed because this is a particularly sensitive issue for the processing of traditional pork products. Currently, the available information about the advantages and drawbacks of castration for dry-cured products is limited; thus, the objective of this study was to evaluate the quality of Slovenian dry-cured ham (Kraški pršut) from entire males (EM), immunocastrates (IC) and surgical castrates (SC). Hams (12 per sex group) were processed for one year and physical-chemical, rheological and sensory analysis of the dry-cured hams was performed. With regard to processing aptitude, the main difference was in the subcutaneous fat thickness, which influenced the level of dehydration and salt intake. This was further reflected in the physical-chemical traits and the texture, which were measured instrumentally or assessed by panelists. Regarding the aforementioned traits, EM and IC were generally similar and different from SC. On the contrary, sensory profiling of odor, taste and flavor demonstrated that EM had the lowest overall sensory quality, different from both IC and SC, and presented odors and flavors described as sweat, manure, sharp and persistent. We confirmed that dry-curing did not eliminate the perception of boar taint in the product from EM. The IC were similar in many aspects to EM except for the odor, taste and flavor of dry-cured hams, in which case they were more similar to SC.
Highlights
In pig production, it is a widespread practice to castrate male piglets in order to prevent an unpleasant off-flavor, the so-called boar taint, which can appear in the meat of sexually mature entire males
Subcutaneous fat thickness of the green ham was measured under the femoral head and pHu was measured in the semimembranosus muscle (SM) using a MP120 pH meter (Mettler-Toledo GmbH, Schwarzenbach, Switzerland)
There were no differences observed between entire males (EM), IC and surgical castrates (SC) in trimmed ham weight and pH value measured in SM muscle, whereas subcutaneous fat was significantly thicker in SC than in EM or IC
Summary
It is a widespread practice to castrate male piglets in order to prevent an unpleasant off-flavor, the so-called boar taint, which can appear in the meat of sexually mature entire males. In recent years, the European pig industry sector has considered ending this practice [2,3] Before this can happen, certain problems and alternative solutions must be assessed, because of the risk of boar taint and due to the potential deterioration in the technological quality of the meat and its consequences for processed products needs to be evaluated [4]. Boar taint (an unpleasant aroma attributed to the presence of two malodorous compounds, androstenone and skatole) is more apparent when fat content is high, no masking ingredients are used and the product is consumed warm [6] It has been detected in dry-cured products, even if these were not consumed warm [7,8]. The aim of the present study was to compare the effects of three male sex categories (immunocastrates, surgical castrates and entire males) on the production of dry-cured ham, more precisely, Kraški pršut, a Slovenian dry-cured ham that has protected geographical indication (PGI)
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