Perceptual masking of boar taint in Swedish fermented sausages

Surgical castration of male piglets has traditionally been practiced to avoid development of boar taint in pork meat which can occur if entire male pigs are raised. Boar taint is commonly characterised as exhibiting the odour and flavour of urine and manure. This study involves sensory characterisat...

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Veröffentlicht in:	Meat science 2009-04, Vol.81 (4), p.580-588
Hauptverfasser:	Stolzenbach, Sandra, Lindahl, Gunilla, Lundström, Kerstin, Chen, Gang, Byrne, Derek V.
Format:	Artikel
Sprache:	eng
Schlagworte:	androstenedione Animal productions Biological and medical sciences Boar taint castration dry matter content Fermentation fermented foods Food industries Food Science Fundamental and applied biological sciences. Psychology Livsmedelsvetenskap Masking Meat and meat product industries meat quality off flavors off odors piglets pork sausages sensory evaluation Sensory profiling skatole smell smoked meats Smoking smoking (food products) smoking quality swine Terrestrial animal productions traditional foods Vertebrates
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