Acceptability of boar meat by consumers depending on their age, gender, culinary habits, and sensitivity and appreciation of androstenone odour-Reference-Cited by-同舟云学术

Acceptability of boar meat by consumers depending on their age, gender, culinary habits, and sensitivity and appreciation of androstenone odour

Published:2003-08 Issue:4 Volume:64 Page:433-440
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Font i Furnols M,Gispert M,Diestre A,Oliver M.A

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Agerhem, H., & Tornberg, E. (1995). A comparison of the off-flavour of meat from entire male pigs cooked to two different internal end-point temperatures. Proceedings European Association for Animal Production Working Group. Milton Keynes, United Kingdom.

2. Olfactory acuity as a function of age and gender;Barber;International Journal of Aging and Human Development,1997

3. Isolation and identification of 3α-hydroxy-5α-androst-16-en-3-one from porcine adipose tissue;Beery;Journal of Endocrinology,1971

4. Characterization of the swine sex odor (SSO) components in Boar Fat Volatiles;Beery;Journal of Food Science,1971

5. An international study on the importance of androstenone and skatole for boar taint: I. Presentation of the programme and measurement of boar taint compounds with different analytical procedures;Bonneau;Meat Science,2000

Cited by 65 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. Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint;Meat Science;2023-07

2. Sustainable Delicacy: Variation in Quality and Sensory Aspects in Wild Boar (Sus scrofa) Meat and Comparison to Pork Meat—A Case Study;Foods;2023-04-14

3. 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

4. Consumer evaluation of meat quality from barrows, immunocastrates and boars in six countries;animal;2022-03

5. Sensory assessment of meat;Reference Module in Food Science;2022