parameters, it can be concluded that VM represents a clear different
product when compared to all the rest, and not only CM, being CM
more similar to any category of females.
In terms of meat quality, few differences were found (Table 2). VM
had a higher (P= 0.048) pH45LT than CF and the pHuLT was lower in
VM than in CF, VF and CM. So, again the most different product is
those obtained from VM. Regarding the sensory characteristics VM
showed a higher rancidity (aroma and flavor) than the other four remaining
sexes (P=0.001 and P b 0.0001 respectively) and CF presented
higher (P=0.002) sweetness than EF and VM(Table 3). In termsof texture
VMs were harder (P= 0.026) than VF and tend (P=0.056) to be
less juicy than CF. However, as the objective of the present studywas to
achieve if vaccination against GnRF can be an alternative to surgical
castrated females and entire females by one side and/or to surgical
castratedmales by another side, both genderswere analyzed separately
as well.