THE EFFECTS OF FEED TREATMENT AND GENDER ON THE FLAVOR AND TEXTURE PROFILES OF CURED AND UNCURED PORK CUTS .3. EFFECTS OF GENDER

A total of 384 pigs (192 barrows and 192 gilts) was utilized to evalua te 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 f rom gilts; differences observed in all cuts also indicated textural pr operties were more appropriate, in samples from barrows than in sample s from gilts. However, the magnitude of such differences in all cuts, was insufficient to influence flavour and texture amplitude ratings. C onsequently, even though cuts from barrows are marginally superior to cuts from gilts in both flavour and texture, this superiority is unlik ely to be of practical importance. The effects of ractopamine treatmen t and protein level (Jeremiah et al., 1994a) and ractopamine treatment and protein source (Jeremiah et al., 1994b) have been previously cove red.