The analysis of forty studies on the quality of entire male (EM) meat shows that the transition from castrated male production to entire male production has very little effect on meat properties. The large majority of articles conclude that for meat quality indicators like pH1, pHu and color (L*, a*, b*) similar results were found between meat from entire male, castrated male and female. However, for two variables, exudate and cooking losses in loin muscles, a consensus does not seem to have been reached between the selected studies. These doubts could be removed by developing a dedicated comparison protocol, the sample size of which would be adapted according to the statistical power requirements for this type of data (exudate, cooking losses, texture after cooking). Data are also lacking in the international scientific literature concerning the frequency of PSE-like zone defect of ham.