Evaluating the performance of sensory quality control: The case of boar taint-Reference-Cited by-同舟云学术

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Evaluating the performance of sensory quality control: The case of boar taint

Published:2015-02 Issue: Volume:100 Page:73-84
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Meier-Dinkel Lisa,Gertheiss Jan,Müller Simone,Wesoly Raffael,Mörlein Daniel

Funder

Federal Ministry of Food and Agriculture (BMELV)

Qualität und Sicherheit GmbH, Bonn

Publisher

Elsevier BV

Subject

Food Science

Reference62 articles.

1. Effect of surgical castration, immunocastration and chicory-diet on the meat quality and palatability of boars;Aluwé;Meat Science,2013

2. Absence of an effect of dietary fibre or clinoptilolite on boar taint in entire male pigs fed practical diets;Aluwé;Meat Science,2009

3. Specific anosmia: A clue to the olfactory code;Amoore;Nature,1967

4. Inter-laboratory comparison of methods to measure androstenone in pork fat;Ampuero Kragten;Animal,2011

5. The problem of taint in pork — II. The Influence of skatole, androstenone and indole, presented individually and in combination in a model lipid base, on odour perception;Annor-Frempong;Meat Science,1997

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2. Heavy Pigs Reared for Italian Dry-Cured Products: Does Immunocastration Influence the Fatty Acid Profile of Loins and Backfat?;Animals;2024-04-24

3. The effects of different immunocastration protocols on meat quality traits and boar taint compounds in male Bísaro pigs;Theriogenology;2024-01

4. A modification of McFadden's R² for binary and ordinal response models;Communications for Statistical Applications and Methods;2023-01-31

5. Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?;Meat Science;2023-01

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