These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
22. 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]
23. Genetic parameters for androstenone and skatole as indicators of boar taint and their relationship to production and litter size traits in Danish Landrace. Strathe AB, Velander IH, Mark T, Kadarmideen HN. J Anim Sci; 2013 Jun; 91(6):2587-95. PubMed ID: 23508028 [Abstract] [Full Text] [Related]
27. Evaluation of different strategies to mask boar taint in cooked sausage. Martínez B, Rubio B, Viera C, Linares MB, Egea M, Panella-Riera N, Garrido MD. Meat Sci; 2016 Jun; 116():26-33. PubMed ID: 26844925 [Abstract] [Full Text] [Related]
28. The problem of taint in pork-III. Odour profile of pork fat and the interrelationships between androstenone, skatole and indole concentrations. Annor-Frempong IE, Nute GR, Whittington FW, Wood JD. Meat Sci; 1997 Sep; 47(1-2):63-76. PubMed ID: 22062618 [Abstract] [Full Text] [Related]