SENSORY CHARACTERIZATION OF BOAR TAINT IN ENTIRE MALE PIGS

Author:

FURNOLS MARIA FONT I,GUERRERO LUIS,SERRA XAVIER,RIUS MA. ÀNGELS,OLIVER MA. ÀNGELS

Publisher

Wiley

Subject

Sensory Systems,Food Science

Reference48 articles.

1. H. AGERHEM, and G. DIJKSTERHUIS, 1997 . Description of the methodology used for the sensory assessment of boar taint in EU project AIR 3 PL942482. Proceedings of the 43rd ICoMST , pp. 252 -253 , Auckland, New Zealand.

2. H. AGERHEM, and E. TORNBERG, 1994 . A comparison of the off-flavor of shoulder butts from entire male and female pigs using expert and consumer panels. Proceedings of the 40th ICoMST , pp. 1 -5 , The Hague, The Netherlands.

3. H. AGERHEM, and E. TORNBERG, 1995 . A comparison of the off-flavor of meat from entire male pigs cooked to two different internal end-point temperatures . Proceedings of the Meeting of the EAAP Working Group on Production and Utilisation of Meat from Entire Male pigs. Meat and Livestock Commission, pp. 1 -5 , Milton Keynes, United Kingdom.

4. M.A. AMERINE, R.M. PANGBORN, and E.B. ROESSLER, 1965 . Principles of Sensory Evaluation of Food , pp. 602 , Academic Press, New York.

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