The problem of taint in pork: 1. Detection thresholds and odour profiles of androstenone and skatole in a model system

Author:

Annor-Frempong I.E.,Nute G.R.,Whittington F.W.,Wood J.D.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. A comparison of the off-flavour of meat from entire male pigs cooked to two different internal end-point temperatures;Agerhem,1995

2. Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits;ASTM (American Society for Testing and Materials),1991

3. Specific anosmia and the concept of primary odours;Amoore;Chemical Sense Flavour,1977

4. Contributions of fat androstenone and skatole to boar taint: 1. Sensory attributes of fat and pork meat;Bonneau;Livest. Prod. Sci.,1992

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