Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat

Meat Science

Volumn 80, Issue 4, 2008, Pages 1264-1272

  Lunde, K ^a,b   Egelandsdal, B ^b   Choinski, J ^c   Mielnik, M ^d   Flatten A ^a   Kubberod E ^d  

^a Norwegian Meat Research Centre   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c Nortura Rudshøgda ^*  (Norway)

^d NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Androstenone; Boar taint; Marinating; Sensory thresholds; Skatole

Indexed keywords

ORIGANUM; SUIDAE;

EID: 52249091363     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.05.035     Document Type: Article

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