Consumer Acceptance of Fresh Pork and Pork Products From Littermate Boars and Barrows

Forty-six littermate boars and barrows of both Lacombe and Yorkshire breeding were fed a 16% protein diet from weaning to slaughter at 90 kg. Pigs were killed at a local abattoir, and fresh products were processed at the Research Station Meats Laboratory. Hams and bacon were cured and smoked at a local abattoir. Forty-eight families received analogous samples of ham, bacon, sausage, fresh roasts and fresh pork chops from both boars and littermate barrows. Families rated the cooked samples for odor, flavor and tenderness and indicated their preference as well as their reason for preference. There were no significant differences in organoleptic scores for any of the products tested but consumers preferred products from barrows more often than products from boars. Boars had higher levels of 5α androstenone in loin fat and significantly higher levels in ham fat (P < 0.01). Levels of androstenone in ham fat did not differ significantly after processing (curing and smoking). Boar bacon shrank significantly more (P < 0.01) and boar hams significantly more (P < 0.05) during processing than those of littermate barrows.