Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint.

Borrisser-Pairó, F

Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint. [electronic resource] - Meat science Jan 2017 - 198-204 p. digital

Publication Type: Comparative Study; Journal Article

1873-4138

10.1016/j.meatsci.2016.10.006 doi


Adolescent
Adult
Aged
Androstenes--administration & dosage
Animals
Color
Consumer Behavior
Cooking--methods
Female
Food Preferences
Garlic
Humans
Male
Middle Aged
Odorants--analysis
Petroselinum
Red Meat--analysis
Skatole--administration & dosage
Smell
Socioeconomic Factors
Swine
Vacuum
Young Adult