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125 related items for PubMed ID: 2061241
1. Comparison of androst-16-ene steroid levels determined by a colorimetric assay with boar taint estimated by a trained sensory panel. Squires EJ, Gullett EA, Fisher KR, Partlow GD. J Anim Sci; 1991 Mar; 69(3):1092-100. PubMed ID: 2061241 [Abstract] [Full Text] [Related]
2. 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 [Abstract] [Full Text] [Related]
3. 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 [Abstract] [Full Text] [Related]
4. Sensory characteristics and carcass traits of boars, barrows, and gilts fed high- or adequate-protein diets and slaughtered at 100 or 110 kilograms. Nold RA, Romans JR, Costello WJ, Henson JA, Libal GW. J Anim Sci; 1997 Oct; 75(10):2641-51. PubMed ID: 9331866 [Abstract] [Full Text] [Related]
5. Factors affecting the level of boar taint in entire male pigs as assessed by consumer sensory panel. Babol J, Squires EJ, Gullett EA. Meat Sci; 2002 May; 61(1):33-40. PubMed ID: 22063910 [Abstract] [Full Text] [Related]
6. 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 [Abstract] [Full Text] [Related]