Sensory characteristics and volatile compound of Iberian dry-cured shoulders from castrated and entire females: effect of immunocastration

The aim of this work was to study the effect of immunocastration on the final meat quality of Iberian dry-cured shoulders (brachiocephalicus muscle), from Iberian sows in different castration status (immunocastrated, surgically castrated and entire). The sensory characteristics were evaluated using a quantitative-descriptive analysis method (QDA). The volatile organic compound (VOC) profile was analyzed by solid-phase microextraction and gas chromatography mass spectrometry (SPME-GC-MS). Both the QDA and the VOC profile analysis showed no differences between surgically castrated and immunocastrated females, while a few differences were found between castrated and entire females