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Analysis of institutional authors

Panella-Riera, NAuthorBrun, AAuthorFurnols, MfiCorresponding Author

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November 4, 2024
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Pork quality and histological properties of longissimus muscle from boars and early and late immunocastrated pigs

Publicated to: Meat Science. 219 109688- - 2025-01-01 219(), DOI: 10.1016/j.meatsci.2024.109688

Authors:

Bozickovic, I; Savic, R; Panella-Riera, N; Radojkovic, D; Brun, A; Furnols, MFI
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Affiliations

IRTA Food Qual & Technol, Finca Camps i Armet - Author
Univ Belgrade, Fac Agr, Nemanjina 6, Zemun 11080 - Author

Abstract

Immunocastration has been introduced in pig production to reduce boar taint. However, there is not much information on how different schedule of immunocastration affects meat quality, especially muscle histological properties. In this study, carcass and meat quality characteristics, histological properties of the longissimus dorsi muscle, sensory characteristics and fatty acid composition of meat and fat from entire males (EM), late immunocastrated (LIC, first dose 8 weeks before slaughter, second dose 4 weeks before slaughter) and early immunocastrated pigs (EIC, first dose 13 weeks before slaughter, second dose 8 weeks before slaughter) were compared. Fat thickness was greater in EIC than in LIC and EM. Meat quality parameters differed mainly between EIC and EM, as EIC had a higher pH 45, lower electrical conductivity, lighter and more yellowish loins and lower drip loss than EM. EM had a higher protein and moisture content and a lower fat content than EIC and LIC. No major effect on histological properties was observed, however, the percentage of fast-twitch oxidative fibres tended to be lower in both LIC and EIC animals compared to EM. Pork from EM had higher boar taint and lower pork odour and flavour scores and higher pig and boar taint flavour scores. The results of this study show that the immunocastration schedule influences some carcass, meat and fat quality traits and, because of that, it can be modified to obtain the desired final product.
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Keywords

Boar taintBody-compositionCarcassCarcass qualityConsequencesFat thicknessFiber characteristicsGrowth-performanceImprovac(r)Meat qualityMuscle fibresSensory characteristicsSurgical castrationTaintTime

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Meat Science due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2025, it was in position 29/182, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2026-04-04:

  • WoS: 2
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Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2026-04-04:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 7 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
  • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: http://hdl.handle.net/20.500.12327/3399
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Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Serbia.

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: Last Author (FONT FURNOLS, MARIA).

the author responsible for correspondence tasks has been FONT FURNOLS, MARIA.

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Observations

EC/H2020/101004770/EU/An infrastructure for experimental research for sustainable pig production/PIGWEB
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