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Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat

Lisa Meier-Dinkel1, Jan Gertheiss2, Wolfram Schnäckel3

  • 1Department of Animal Sciences, Meat Science Group, University of Göttingen, D-37075 Göttingen, Germany.

Meat Science
|April 3, 2016
PubMed

Keywords:
AndrostenoneAnimal welfareBlendingBoar meatOff-flavourPiglet castrationProcessingQualitySensory evaluationSkatole

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