The objective of this study was to evaluate the effect of gender treatment, including immunological castrates, on meat quality and sensory characteristics of fresh and frozen pork. This experiment included gilts (G), physical castrates (PC), entire males (EM), and immunologically castrated males (IC). Pigs were harvested at a BW=145.0 ± 8.6 kg. Loins were collected and cut into roasts and chops. Fresh and frozen chops and roasts were evaluated for meat quality, namely - loin purge %, pH, marbling score, color score, Minolta L*, a*, and b* score, % cook loss, and star probe force. No significant differences (P < 0.05) were found among gender treatments in the fresh samples for any of the carcass meat quality criteria evaluated. However, NPPC marbling score was significantly different among treatments in frozen samples (G=1.58b, PC=2.05a, EM=1.46b, IC=1.73ab; P < 0.005). A trained sensory panel evaluated samples for boar aroma, juiciness, tenderness, pork flavor, and off flavor. No significant differences were found among genders for juiciness, tenderness, chewiness or off flavor. Boar aroma and pork flavor results are presented in Table 3. These results suggest that gender treatment was similar between fresh and frozen product, and that injection against GnRF (gonadotropin releasing factor) removes aroma and flavor issues associated with meat from intact males.