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Effects of sex and castration on yield and quality of pig meat with reference to the value of castrating male pigs and the use of uncastrated pigs for fattening. 2. Quality and usable value of meat and lard of entire male pigs for nutrition and processing



Effects of sex and castration on yield and quality of pig meat with reference to the value of castrating male pigs and the use of uncastrated pigs for fattening. 2. Quality and usable value of meat and lard of entire male pigs for nutrition and processing



Zbornik Radova, Institut za Stocarstvo, Novi Sad (9/10): 177-189



2. In comparisons of meat from the pigs described in part 1, there was little physicochemical difference in meat of male, castrated and female pigs. Meat of entire males when roasted was accepted by consumers without comment. Grilled meat marbled with fat had unpleasant organoleptic characteristics in 20% of samples from entire and castrated males. Meat from males tended to be drier and tougher than that from females.

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