Impact of consumer's sensitivity to androstenone on acceptability of meat from entire male pigs in three European countries: France, Spain and United Kingdom

Author:

Blanch M.,Panella-Riera N.,Chevillon P.,Furnols M. Font i,Gil M.,Gil J.M.,Kallas Z.,Oliver M.A.

Funder

European Commission

INAPORC

IRTA

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. A comparison of the off-flavour of meat from entire male pigs cooked to two different internal end-point temperatures;Agerhem,1995

2. ALCASDE. (2009). Study on the improved methods for animal-friendly production, in particular on alternatives to the castration of pigs and on alternatives to the dehorning of cattle (Final report).

3. Steps towards the harmonization of the reference analysis of androstenone, a boar taint compound;Ampuero,2010

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

5. 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

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