Sensory, laboratory and technological properties of immunocastrated boars meat | Senzorske, laboratorijske i tehnološke osobine mesa nerastova kastriranih vakcinacijom
2011
Steinhauser, L., University Brno, Brno (Czech Republic). Department of Meat Hygiene and Technology of Veterinary and Pharmaceutical | Gallas, L., University Brno, Brno (Czech Republic). Department of Meat Hygiene and Technology of Veterinary and Pharmaceutical | Kratochvil, J., University Brno, Brno (Czech Republic). Department of Meat Hygiene and Technology of Veterinary and Pharmaceutical
Immunocastration is a way to allow pigs to be produced in a manner where entire male pigs can benefit from their own testicular steroids to provide a lean growth advantage over castrated males and then be immunized at appropriate time to eliminate any detrimental effects those steroids may cause such as objectionable odors or flavors. Sensory characteristics of immunocasrated male pigs are probably one of the most studied and best characterized topics. Comparing sensory characteristics, level of androstenone and skatole between gilts, physical castrates, immunocastrates and entire males has recently been reported. Department of meat hygiene and technology of Veterinary and Pharmaceutical University Brno collaborative with Pfizer company studied characteristics of meat products made from meat of immunocastrated boars.
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