The use of smoke as a strategy for masking boar taint in sausages and bacon-Reference-Cited by-同舟云学术

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The use of smoke as a strategy for masking boar taint in sausages and bacon

Published:2018-06 Issue: Volume:108 Page:387-395
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Aaslyng Margit Dall^ORCID,Koch Anette Granly

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. The effect of skatole and androstenone on consumer response towards streaky bacon and pork belly roll;Aaslyng;Meat Science,2015

2. The effect of skatole and androstenone on consumer response towards fresh pork from m. longissimus thoracis et lumborum and m. semimembranosus;Aaslyng;Meat Science,2016

3. The gender background of texture attributes of pork loin;Aaslyng;Meat Science,2018

4. Consumer acceptance of minced meat patties from boars in four European countries;Aluwé;Meat Science,2018

5. Smoking;Fellows,2017

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1. Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review;Trends in Food Science & Technology;2024-10

2. The Effect of the Boar Taint Masking Strategy (Adding Dried Origanum vulgare or Allium sativum) on Sensory Characteristics;Animals;2024-05-23

3. Acute interstitial pneumonia and the biology of 3-methylindole in feedlot cattle;Animal Health Research Reviews;2022-06

4. Masking strategies to avoid the boar taint in meat products;Journal on Processing and Energy in Agriculture;2022

5. Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs;Animals;2021-09-24

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