This study investigated the effects of ageing period (2 or 7 days), endpoint temperature (70 or 75 °C), cut type (loin (M. longissimus thoracis et lumborum), silverside (M. biceps femoris), blade (M. triceps brachii) and chuck tender (M. supraspinatus)), cooking method (roast and stir fry (all cuts) and steak (loin only)) on eating quality attributes of pork from entire and immunocastrated male pigs. Higher intramuscular fat levels were found in all cuts from immunocastrated males compared with entire males. Of the seven cut type × cooking method combinations evaluated, shoulder cuts had the lowest fail rate (P < 0.001) and loin steak and silverside cuts scored lowest (P < 0.001) for tenderness, juiciness, overall liking, quality grade and re-purchase intention. Although no differences in sensory scores due to gender were observed, boar taint was identified in 10% of entire males. Minimising adverse risks in eating quality due to boar taint in males remains a key industry issue to ensure consistent delivery of high quality pork.

这项研究调查了衰老期（2或7天），终点温度（70或75°C），割肉类型（腰肉（M. longissimus胸腔和腰部），银侧（股二头肌），刀片（肱三头肌）和卡盘嫩（M. supraspinatus）），烹饪方法（烤和翻炒（所有切块）和牛排（仅里脊肉））进食完整和免疫immuno割的公猪的猪肉的品质属性。与完整男性相比，免疫cast割的男性在所有割肉中均发现较高的肌内脂肪水平。在评估的七种切工类型×烹饪方法组合中，肩部切工的失败率最低（P <0.001），而里脊肉牛排和银边切工的嫩度，多汁性，总体喜好，质量等级和回购率最低（P <0.001）意图。尽管没有观察到由于性别引起的感官评分的差异，但在整个男性中有10％的人发现了公猪异味。