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dc.contributor.authorBorrisser-Pairo, Francesc
dc.contributor.authorPanella Riera, Nuria
dc.contributor.authorGil, Marta
dc.contributor.authorKallas, Zein
dc.contributor.authorLinares, Beatriz
dc.contributor.authorEgea, Marta
dc.contributor.authorGarrido, MD, Maria Dolores
dc.contributor.authorOliver, Maria Angels
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2018-04-23T11:11:43Z
dc.date.available2019-01-01T01:30:38Z
dc.date.issued2017-01-01
dc.identifier.citationBorrisser-Pairo, F., Panella-Riera, N., Gil, M., Kallas, Z., Linares, B., Egea, M., Garrido, MD, M., Oliver, M. Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint. "Meat science", 1 Gener 2017, vol. 123, p. 198-204.
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/2117/116559
dc.description.abstractBoar 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 and to compare the acceptability and liking of meat from castrated and entire pigs, cooked with different cooking methods. Meat samples consisted of loins from castrated (CM) and entire male pigs (EM) with high levels of androstenone cooked by two cooking methods: sous-vide and fried/breaded with garlic and parsley. Consumers evaluated smell and flavour acceptability, and overall liking of CM and EM for each cooking method. The results of the study showed that dislike of androstenone odour increased significantly with sensitivity. The results of acceptability and overall liking were similar in CM and EM for both cooking methods. Therefore, the two cooking methods used in the study may be useful to mask boar taint. (C) 2016 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipINIA RTA2011‐00027‐CO2‐01
dc.format.extent7 p.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària
dc.subject.lcshConsumer's choice
dc.subject.otherAndrostenone sensitivity
dc.subject.otherBoar taint
dc.subject.otherCooking method
dc.subject.otherConsumer
dc.subject.otherEntire male pig
dc.subject.otherMasking strategies
dc.subject.otherAgrotech
dc.titleConsumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint
dc.typeArticle
dc.subject.lemacCarn -- Indústria i comerç -- Residus
dc.contributor.groupUniversitat Politècnica de Catalunya. CREDA - Centre de Recerca en Economia i Desenvolupament Agroalimentari
dc.identifier.doi10.1016/j.meatsci.2016.10.006
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/abs/pii/S0309174016303783
dc.rights.accessOpen Access
local.identifier.drac21983634
dc.description.versionPostprint (author's final draft)
dc.relation.projectidinfo:eu-repo/grantAgreement/MICINN//RTA2011-00027-C02-02/ES/Potencial de mercado y calidad de carne y productos cárnicos procedentes de cerdos machos enteros: Efecto del método de cocinado y estrategias para enmascarar el olor sexual/
local.citation.authorBorrisser-Pairo, F.; Panella-Riera, N.; Gil, M.; Kallas, Z.; Linares, B.; Egea, M.; Garrido, MD; Oliver, M.
local.citation.publicationNameMeat science
local.citation.volume123
local.citation.startingPage198
local.citation.endingPage204


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