Abstract
A total of 384 pigs (192 barrows and 192 gilts) was utilized to evaluate the effects of gender on the flavour and texture profiles of cured and uncured pork cuts. Observed differences in all cuts indicated the incidence, intensity, and/or order of appearance of flavour character notes were more appropriate, in samples from barrows than in samples from gilts; differences observed in all cuts also indicated textural properties were more appropriate, in samples from barrows than in samples from gilts. However, the magnitude of such differences in all cuts, was insufficient to influence flavour and texture amplitude ratings. Consequently, even though cuts from barrows are marginally superior to cuts from gilts in both flavour and texture, this superiority is unlikely to be of practical importance. The effects of ractopamine treatment and protein level (Jeremiah et al., 1994a) and ractopamine treatment and protein source (Jeremiah et al., 1994b) have been previously covered.
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