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Fatty acid composition and its association with chemical and sensory analysis of boar taint

Xiaoye Liu1, Johanna Mörlein2, Ruth Wigger2

  • 1Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; University of Goettingen, Department of Animal Sciences, Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany.

Food Chemistry
|April 29, 2017
PubMed

Keywords:
Boar taintFatty acidsPork qualitySensory quality control

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