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Consumer studies on sensory acceptability of boar taint: A reviewFONT-I-FURNOLS, Maria.Meat science. 2012, Vol 92, Num 4, pp 319-329, issn 0309-1740, 11 p.Article

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The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meatLUNDE, K; SKUTERUD, E; EGELANDSDAL, B et al.Food quality and preference. 2010, Vol 21, Num 6, pp 648-654, issn 0950-3293, 7 p.Article

A single nucleotide polymorphism in the CYP2E1 gene promoter affects skatole content in backfat of boars of two commercial Duroc-sired crossbred populationsMÖRLEIN, Daniel; LUNGERSHAUSEN, Mara; STEINKE, Kirsten et al.Meat science. 2012, Vol 92, Num 4, pp 739-744, issn 0309-1740, 6 p.Article

Determination of pig sex in meat and meat products using multiplex real time-PCRABDULMAWJOOD, A; KRISCHEK, C; WICKE, M et al.Meat science. 2012, Vol 91, Num 3, pp 272-276, issn 0309-1740, 5 p.Article

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A sensory description of boar taint and the effects of crude and dried chicory roots (Cichorium intybus L.) and inulin feeding in male and female porkBYRNE, Derek V; THAMSBORG, Stig M; HANSEN, Laurits L et al.Meat science. 2008, Vol 79, Num 2, pp 252-269, issn 0309-1740, 18 p.Article

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Quantitative determination of the boar taint compounds androstenone, skatole, indole, 3α-androstenol and 3p-androstenol in wild boars (Sus scrofa) reveals extremely low levels of the tryptophan-related degradation productsFISCHER, Jochen; WÜST, Matthias.Food chemistry. 2012, Vol 135, Num 4, pp 2128-2132, issn 0308-8146, 5 p.Article

Influence of soiling on boar taint in boarsALUWE, M; BEKAERT, K. M; TUYTTENS, F. A. M et al.Meat science. 2011, Vol 87, Num 3, pp 175-179, issn 0309-1740, 5 p.Article

Effects of live weight and processing on the sensory traits, androstenedione concentration and 5-alpha-androst-16-en-3-one (androstenone) concentration in boar meatCOKER, M. D; WEST, R. L; BRENDEMUHL, J. H et al.Meat science. 2009, Vol 82, Num 3, pp 399-404, issn 0309-1740, 6 p.Article

2-Aminoacetophenone — A hepatic skatole metabolite as a potential contributor to boar taintFISCHER, Jochen; GERLACH, Christoph; MEIER-DINKEL, Lisa et al.Food research international. 2014, Vol 62, pp 35-42, issn 0963-9969, 8 p.Article

Carcass and meat quality characteristics of immunocastrated male, surgically castrated male, entire male and female pigsGISPERT, Marina; OLIVER, M. Angels; VELARDE, Antonio et al.Meat science. 2010, Vol 85, Num 4, pp 664-670, issn 0309-1740, 7 p.Article

A new method for differentiating the androstenone sensitivity among consumersLUNDE, K; SKUTERUD, E; NILSEN, A et al.Food quality and preference. 2009, Vol 20, Num 4, pp 304-311, issn 0950-3293, 8 p.Article

Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meatLUNDE, K; EGELANDSDAL, B; CHOINSKI, J et al.Meat science. 2008, Vol 80, Num 4, pp 1264-1272, issn 0309-1740, 9 p.Article

Application of an electronic nose for measurements of boar taint in entire male pigsVESTERGAARD, Jannie S; HAUGEN, John-Erik; BYRNE, Derek V et al.Meat science. 2006, Vol 74, Num 3, pp 564-577, issn 0309-1740, 14 p.Article

Different scalding techniques do not affect boar taintMÖRLEIN, Daniel; GRAVE, Anne; REZA SHARIFI, Ahmad et al.Meat science. 2012, Vol 91, Num 4, pp 435-440, issn 0309-1740, 6 p.Article