259 related articles for article (PubMed ID: 21251766)
1. Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat.
Whittington FM; Zammerini D; Nute GR; Baker A; Hughes SI; Wood JD
Meat Sci; 2011 Jun; 88(2):249-55. PubMed ID: 21251766
[TBL] [Abstract][Full Text] [Related]
2. Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics.
Meinert L; Lund B; Bejerholm C; Aaslyng MD
Meat Sci; 2017 May; 127():51-56. PubMed ID: 28130984
[TBL] [Abstract][Full Text] [Related]
3. A human nose scoring system for boar taint and its relationship with androstenone and skatole.
Mathur PK; ten Napel J; Bloemhof S; Heres L; Knol EF; Mulder HA
Meat Sci; 2012 Aug; 91(4):414-22. PubMed ID: 22436660
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of different heating methods for the detection of boar taint by means of the human nose.
Bekaert KM; Aluwé M; Vanhaecke L; Heres L; Duchateau L; Vandendriessche F; Tuyttens FA
Meat Sci; 2013 May; 94(1):125-32. PubMed ID: 23403304
[TBL] [Abstract][Full Text] [Related]
5. Different scalding techniques do not affect boar taint.
Mörlein D; Grave A; Sharifi AR; Bücking M; Wicke M
Meat Sci; 2012 Aug; 91(4):435-40. PubMed ID: 22445490
[TBL] [Abstract][Full Text] [Related]
6. Breed differences in boar taint: relationship between tissue levels boar taint compounds and sensory analysis of taint.
Xue J; Dial GD; Holton EE; Vickers Z; Squires EJ; Lou Y; Godbout D; Morel N
J Anim Sci; 1996 Sep; 74(9):2170-7. PubMed ID: 8880419
[TBL] [Abstract][Full Text] [Related]
7. Sensory evaluation of boar loins: trained assessors' olfactory acuity affects the perception of boar taint compounds.
Meier-Dinkel L; Sharifi AR; Tholen E; Frieden L; Bücking M; Wicke M; Mörlein D
Meat Sci; 2013 May; 94(1):19-26. PubMed ID: 23357575
[TBL] [Abstract][Full Text] [Related]
8. Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint.
Borrisser-Pairó F; Panella-Riera N; Gil M; Kallas Z; Linares MB; Egea M; Garrido MD; Oliver MA
Meat Sci; 2017 Jan; 123():198-204. PubMed ID: 27756017
[TBL] [Abstract][Full Text] [Related]
9. Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking.
Hemeryck LY; Wauters J; Dewulf L; Decloedt AI; Aluwé M; De Smet S; Fraeye I; Vanhaecke L
Food Chem; 2020 Nov; 330():126897. PubMed ID: 32569929
[TBL] [Abstract][Full Text] [Related]
10. Prevalence of boar taint in commercial pigs from Spanish farms.
Borrisser-Pairó F; Panella-Riera N; Zammerini D; Olivares A; Garrido MD; Martínez B; Gil M; García-Regueiro JA; Oliver MA
Meat Sci; 2016 Jan; 111():177-82. PubMed ID: 26468980
[TBL] [Abstract][Full Text] [Related]
11. Effect of faecal soiling on skatole and androstenone occurrence in organic entire male pigs.
Thomsen R; Edwards SA; Jensen BB; Rousing T; Sørensen JT
Animal; 2015 Sep; 9(9):1587-96. PubMed ID: 25990887
[TBL] [Abstract][Full Text] [Related]
12. Boar taint detection: A comparison of three sensory protocols.
Trautmann J; Meier-Dinkel L; Gertheiss J; Mörlein D
Meat Sci; 2016 Jan; 111():92-100. PubMed ID: 26348414
[TBL] [Abstract][Full Text] [Related]
13. Prevalence and relationships of sensory taint, 5α-androstenone and skatole in fat and lean tissue from the loin (Longissimus dorsi) of barrows, gilts, sows, and boars from selected abattoirs in the United States.
Prusa K; Nederveld H; Runnels PL; Li R; King VL; Crane JP
Meat Sci; 2011 May; 88(1):96-101. PubMed ID: 21237579
[TBL] [Abstract][Full Text] [Related]
14. Association between SNPs within candidate genes and compounds related to boar taint and reproduction.
Moe M; Lien S; Aasmundstad T; Meuwissen TH; Hansen MH; Bendixen C; Grindflek E
BMC Genet; 2009 Jul; 10():32. PubMed ID: 19575819
[TBL] [Abstract][Full Text] [Related]
15. Consumer perception of boar meat as affected by labelling information, malodorous compounds and sensitivity to androstenone.
Meier-Dinkel L; Trautmann J; Frieden L; Tholen E; Knorr C; Sharifi AR; Bücking M; Wicke M; Mörlein D
Meat Sci; 2013 Feb; 93(2):248-56. PubMed ID: 23036943
[TBL] [Abstract][Full Text] [Related]
16. Evaluating the performance of sensory quality control: the case of boar taint.
Meier-Dinkel L; Gertheiss J; Müller S; Wesoly R; Mörlein D
Meat Sci; 2015 Feb; 100():73-84. PubMed ID: 25310880
[TBL] [Abstract][Full Text] [Related]
17. Consumer studies on sensory acceptability of boar taint: a review.
Font-i-Furnols M
Meat Sci; 2012 Dec; 92(4):319-29. PubMed ID: 22682684
[TBL] [Abstract][Full Text] [Related]
18. Detection of quantitative trait loci for androstenone, skatole and boar taint in a cross between Large White and Meishan pigs.
Lee GJ; Archibald AL; Law AS; Lloyd S; Wood J; Haley CS
Anim Genet; 2005 Feb; 36(1):14-22. PubMed ID: 15670126
[TBL] [Abstract][Full Text] [Related]
19. Predicting the likelihood of developing boar taint: early physical indicators in entire male pigs.
Bekaert KM; Aluwé M; Millet S; Goethals K; Nijs G; Isebaert S; De Brabander DL; Verheyden K; De Brabander HF; Vanhaecke L; Tuyttens FA
Meat Sci; 2012 Dec; 92(4):382-5. PubMed ID: 22664053
[TBL] [Abstract][Full Text] [Related]
20. How olfactory acuity affects the sensory assessment of boar fat: a proposal for quantification.
Trautmann J; Gertheiss J; Wicke M; Mörlein D
Meat Sci; 2014 Oct; 98(2):255-62. PubMed ID: 24976560
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
