Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint

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• 作者：F. Borrisser-Pairó ; ^a ; ^{francesc.borrisser@irta.cat} ; N. Panella-Riera^a ; M. Gil^a ; Z. Kallas^b ; M.B. Linares^c ; M. Egea^c ; M.D. Garrido^c ; M.A. Oliver^a
• 关键词：Androstenone sensitivity ; Boar taint ; Cooking method ; Consumer ; Entire male pig ; Masking strategies
• 刊名：Meat Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：123
• 期：Complete
• 页码：198-204
• 全文大小：644 K
• 卷排序：123

文摘

Disliking to androstenone increases with consumer sensitivity to this compound. Vacuum cooking and fried/breading with garlic and parsley can mask boar taint in meat. Cooking recommendations for tainted meat can be useful to improve its acceptability.