Consumer studies on sensory acceptability of boar taint: A review

Meat Science

Volumn 92, Issue 4, 2012, Pages 319-329

  Font i Furnols, Maria ^a  

^a IRTA   (Spain)

Author keywords

Androstenone; Anosmia; Boar taint; Consumer; Methodology; Skatole

Indexed keywords

ANDROSTENONE; ANOSMIA; BOAR TAINT; CONSUMER; METHODOLOGY; SKATOLE;

THERMAL PROCESSING (FOODS);

MEATS;

SUIDAE;

ANDROST 16 EN 3 ONE; ANDROST-16-EN-3-ONE; ANDROSTANE DERIVATIVE; PHEROMONE; SKATOLE;

ANIMAL; ANIMAL DISEASE; ANIMAL HUSBANDRY; CONSUMER; COOKING; FEMALE; FOOD CONTAMINATION; FOOD CONTROL; HUMAN; MALE; MEAT; MEAT INDUSTRY; METHODOLOGY; ODOR; ORCHIECTOMY; REVIEW; SENSATION; SWINE; TASTE;

ANDROSTENES; ANIMAL HUSBANDRY; ANIMALS; CONSUMER SATISFACTION; COOKING; FEMALE; FOOD CONTAMINATION; FOOD INSPECTION; HUMANS; MALE; MEAT; MEAT PRODUCTS; MEAT-PACKING INDUSTRY; ODORS; ORCHIECTOMY; PHEROMONES; SENSATION; SKATOLE; SUS SCROFA; TASTE;

EID: 84865567882     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.05.009     Document Type: Review

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