Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows

Our objective was to evaluate col- or changes during storage of fresh pork chops and enhanced and nonenhanced loin quality from anti-gonadotropin-releasing factor (Improvest) immunologically castrated (IC) barrows. In study 1, treatments evaluated were IC barrows, IC barrows fed ractopamine (IC+RAC), physically castrated (PC) barrows, intact males (IM), and gilts. Fresh loins were evaluated for sensory characteristics and instrumental tenderness including both Warner-Bratzler Shear force (WBSF) and star probe force. In study 2, treatments evaluated were IC barrows fed 0.55% and 0.65% standard ileal digestible (SID) lysine and PC barrows fed 0.55% SID lysine. Loin chops were displayed for 7 d, and color was evaluated. The remaining loin was halved, and one half was enhanced with a 3.5% salt and phosphate solution. Enhanced loins were evaluated for sensory characteristics and instrumental tender- ness. In both studies, pen served as the experimental unit for all traits measured. Data from individual ani- mals were averaged by pen and analyzed, per study, as a 1-way ANOVA using the MIXED procedure of SAS. In study 1, there were no differences (P > 0.05) between treatments for juiciness, tenderness, chewi- ness, or off-flavor. Intact males had the most intense (P 0.05) to those from PC. In study 2, discol- oration of fresh loin chops during storage was similar (P = 0.42) between PC and IC barrows. Chops from enhanced loins were more tender and juicy but had more off-flavor than nonenhanced loins (P 0.05), and there were no interactions of enhancement with castration treatments. These data suggest that immunological castration does not negatively impact the color stability, sensory characteristics, or tender- ness of enhanced or nonenhanced pork loins.