99 related articles for article (PubMed ID: 23624436)
1. Consumer acceptance of fermented sausages made from boars is not distracted by respective information.
Meier-Dinkel L; Sharifi AR; Frieden L; Tholen E; Fischer J; Wicke M; Mörlein D
Meat Sci; 2013 Aug; 94(4):468-73. PubMed ID: 23624436
[TBL] [Abstract][Full Text] [Related]
2. Consumer acceptance of minced meat patties from boars in four European countries.
Aluwé M; Aaslyng M; Backus G; Bonneau M; Chevillon P; Haugen JE; Meier-Dinkel L; Mörlein D; Oliver MA; Snoek HM; Tuyttens FAM; Font-I-Furnols M
Meat Sci; 2018 Mar; 137():235-243. PubMed ID: 29223558
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Acceptability of entire male pork with various levels of androstenone and skatole by consumers according to their sensitivity to androstenone.
Bonneau M; Chevillon P
Meat Sci; 2012 Feb; 90(2):330-7. PubMed ID: 21862238
[TBL] [Abstract][Full Text] [Related]
5. Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat.
Meier-Dinkel L; Gertheiss J; Schnäckel W; Mörlein D
Meat Sci; 2016 Aug; 118():34-42. PubMed ID: 27038338
[TBL] [Abstract][Full Text] [Related]
6. Sustainable use of tainted boar meat: Blending is a strategy for processed products.
Mörlein J; Meier-Dinkel L; Gertheiss J; Schnäckel W; Mörlein D
Meat Sci; 2019 Jun; 152():65-72. PubMed ID: 30826630
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausage.
Girolami A; Napolitano F; Faraone D; Di Bello G; Braghieri A
Meat Sci; 2014 Jan; 96(1):610-6. PubMed ID: 24041911
[TBL] [Abstract][Full Text] [Related]
9. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
Olivares A; Navarro JL; Salvador A; Flores M
Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
[TBL] [Abstract][Full Text] [Related]
10. Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity.
Lunde K; Skuterud E; Hersleth M; Egelandsdal B
Meat Sci; 2010 Nov; 86(3):706-11. PubMed ID: 20615617
[TBL] [Abstract][Full Text] [Related]
11. Russian and Chinese consumers' acceptability of boar meat patties depending on their sensitivity to androstenone and skatole.
Font-I-Furnols M; Aaslyng MD; Backus GBC; Han J; Kuznetsova TG; Panella-Riera N; Semenova AA; Zhang Y; Oliver MA
Meat Sci; 2016 Nov; 121():96-103. PubMed ID: 27294519
[TBL] [Abstract][Full Text] [Related]
12. Nutritional properties and consumer evaluation of donkey bresaola and salami: comparison with conventional products.
Marino R; Albenzio M; Della Malva A; Muscio A; Sevi A
Meat Sci; 2015 Mar; 101():19-24. PubMed ID: 25462378
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat.
Corral S; Belloch C; López-Díez JJ; Salvador A; Flores M
Meat Sci; 2017 Jan; 123():1-7. PubMed ID: 27579788
[TBL] [Abstract][Full Text] [Related]
15. Pig meat quality from entire males.
Lundström K; Matthews KR; Haugen JE
Animal; 2009 Nov; 3(11):1497-507. PubMed ID: 22444983
[TBL] [Abstract][Full Text] [Related]
16. Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers.
Tomaschunas M; Zörb R; Fischer J; Köhn E; Hinrichs J; Busch-Stockfisch M
Meat Sci; 2013 Nov; 95(3):629-40. PubMed ID: 23811098
[TBL] [Abstract][Full Text] [Related]
17. The effect of skatole and androstenone on consumer response towards streaky bacon and pork belly roll.
Aaslyng MD; De Lichtenberg Broge EH; Brockhoff PB; Christensen RH
Meat Sci; 2015 Dec; 110():52-61. PubMed ID: 26186398
[TBL] [Abstract][Full Text] [Related]
18. Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages.
Campagnol PC; dos Santos BA; Terra NN; Pollonio MA
Meat Sci; 2012 Jul; 91(3):334-8. PubMed ID: 22391056
[TBL] [Abstract][Full Text] [Related]
19. Influence of soiling on boar taint in boars.
Aluwé M; Bekaert KM; Tuyttens FA; Vanhaecke L; De Smet S; De Brabander HF; De Brabander DL; Millet S
Meat Sci; 2011 Mar; 87(3):175-9. PubMed ID: 21074948
[TBL] [Abstract][Full Text] [Related]
20. The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages.
Tobin BD; O'Sullivan MG; Hamill RM; Kerry JP
Meat Sci; 2013 Feb; 93(2):145-52. PubMed ID: 23022579
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
