Evaluation of different heating methods for the detection of boar taint by means of the human nose-Reference-Cited by-同舟云学术

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Evaluation of different heating methods for the detection of boar taint by means of the human nose

Published:2013-05 Issue:1 Volume:94 Page:125-132
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bekaert K.M.,Aluwé M.,Vanhaecke L.,Heres L.,Duchateau L.,Vandendriessche F.,Tuyttens F.A.M.

Funder

Institute for the Promotion of Innovation through Science and Technology in Flanders (IWT-Vlaanderen)

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

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

2. The sensitivity of Flemish citizens to androstenone: Influence of gender, age, location and smoking habits;Bekaert;Meat Science,2011

3. A validated ultra-high performance liquid chromatography coupled to high resolution mass spectrometry analysis for the simultaneous quantification of the three known boar taint compounds;Bekaert;Journal of Chromatography A,2012

4. A sensory description of boar taint and the effects of crude and dried chicory roots (Cichorium intybus L.) and inulin feeding in male and female pork;Byrne;Meat Science,2008

5. Effects of live weight and processing on the sensory traits, androstenedione concentration and 5-alpha-androst-16-en-3-one (androstenone) concentration in boar meat;Coker;Meat Science,2009

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Modifying Headspace Sampling Environment Improves Detection of Boar Taint Compounds in Pork Fat Samples;Chemosensors;2023-10-28

2. Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud;Meat Science;2021-11

3. Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities;Foods;2021-06-07

4. Recent genetic advances on boar taint reduction as an alternative to castration: a review;Journal of Applied Genetics;2021-01-06

5. Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking;Food Chemistry;2020-11

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