Browsing by Author "Gil, Marta"
Now showing items 1-7 of 7
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Acceptability of meat with different levels of boar taint compounds for Spanish and English consumers.
(2011)
Conference lecture
Open Access -
Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds
(2020-10-01)
Article
Open AccessThe aim of the study was to ascertain the acceptability of local pork products by European consumers (blind, expected and informed tests) considering the influence of the sensory properties, the expectations and the ... -
Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint
(2017-01-01)
Article
Open AccessBoar taint is an unpleasant odour and flavour present in some entire male pigs that is due to the presence of androstenone and skatole. The aim of the study was to assess the sensitivity of 150 consumers to androstenone ... -
Description of EU pork consumers: a survey carried out in 6 countries.
(2011)
Conference lecture
Open Access -
Innovative patties from Majorcan Black Pig meat: Results of a consumer study in Barcelona
(2018)
Conference lecture
Open AccessThe Majorcan Black Pig (MBP) is an untapped breed from Mallorca Island, in the Mediterranean Sea. The aim of the study was to innovate new, healthier products to expand demand and ensure the survival of MBP farms by ... -
SHE-TIMELINE: to the rescue of the (in)visible pioneers of technology
(2019)
Conference report
Open AccessBy reviewing the inauguration data of universities around the world, it is easy to see that access has been very different for men and women. Sometimes, this difference is a few decades but centuries in some cases between ... -
The impact of the sensory experience on scale and preference heterogeneity: The GMNL model approach applied to pig castration and meat quality
(2015)
Conference lecture
Open AccessThe EU is considering a future ban on surgical pig castration by 2018 which may affect markets and consumers preferences. This study analysed consumers’ expected preference toward a masking strategy obtained from a mixture ...
