Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13580
Abstract: In order to valorize tainted meat from entire male pigs, two options exist in the production of different meat products: either to dilute tainted meat or to mask off-odors in the final product. Processing steps… read more here.
Keywords: concentrations boar; processing; taint compounds; meat ... See more keywords