Quality of boars, barrows and gilts

Preventive measures like feeding, breeding and housing are effective in reducing boar taint Fleischwirtschaft Inernational 6/2016 By Dr.ir. Gé Backus, project coordinator for the Wageningen UR research on piglet castration and also chairman of the European Expert Group on piglet castration. Quality assurance and quality improvement are important to maintain market share or achieve higher prices. It is expected that the relative importance of quality will only continue to increase in the future. Pork quality may refer to slaughter quality, quality of meat and on hygienic quality. Slaughter quality is about meat percentage, carcass type and ratio of meat/fat and meat/bone. Meat quality is about sensory quality (color, water binding capacity) and eating quality (tenderness, juiciness, taste and smell).

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