A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training-Reference-Cited by-同舟云学术

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A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training

Published:2016-12 Issue: Volume:122 Page:60-67
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Garrido Mª. Dolores,Egea Macarena,Linares Mª. Belén,Martínez Beatriz,Viera Ceferina,Rubio Begoña,Borrisser-Pairó Francesc

Funder

National Institute for Agronomic Research of Spain

European Union

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. The problem of taint in pork: 1. Detection thresholds and odour profiles of androstenone and skatole in a model system;Annor-Frempong;Meat Science,1997

2. Perceptual interactions in odour mixtures: Odour quality in binary mixtures of woody and fruity wine odorants;Atanasova;Chemical Senses,2005

3. Sensory evaluation of impact of wine matrix on red wine finish: A preliminary study;Baker;Journal of Sensory Studies,2014

4. A comparative study of boar taint in cooked and dry-cured meat;Bañón;Meat Science,2003

5. Risk, uncertainty and monetary policy;Bekaert;Journal of Monetary Economics,2013

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4. Novel gels and films to mask boar taint in entire male pork;Meat Science;2023-06

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