Processing properties

Processing properties of meat from immunocastrated pigs

Goal: On behalf of Pfizer, the technological properties of Improvac vaccinated boars in the production of meat products were to be investigated in comparison to control animals. The aim of the experimental investigations was to clarify whether the processing properties of pork from boars vaccinated with Improvac differ from those of unvaccinated animals. It is known from the discussion about the processing properties of meat from uncastrated boars that a deviating fat quality (quantity, consistency, fatty acid pattern, etc.) as well as occurring odour and taste deviations are discussed as negative criteria. Under reproducible conditions, the aim was to clarify to what extent these results also apply to Improvac-inoculated boars.

Contact person: Prof. Dr. Achim Stiebing (retired)

Cooperation partner: Pfizer GmbH Tiergesundheit

Duration: 01.07.2011 - 31.12.2011