...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Meat Science >Consumer studies on sensory acceptability of boar taint: A review
【24h】

Consumer studies on sensory acceptability of boar taint: A review

机译：消费者对公猪异味感的接受度研究：综述

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Boar taint can be found in meat from boars and affects consumer acceptability of pork. The aim of this review is: (1) to describe different aspects of the existing methodologies used in consumer studies when evaluating boar taint from a sensory point of view, (2) to draw conclusions on different studies regarding the acceptability of meat from entire males, and (3) to discuss a possible harmonization of the different aspects to be considered when performing consumer studies on boar taint. This paper focuses on different aspects of studies previously carried out such as the country of assessment, the location of the test, the cooking procedure, the type of meat samples evaluated, the attributes and scales used, consumer profile, the results obtained, and the effect of androstenone sensitivity of the consumers on boar meat acceptability. A discussion on the possibility of a harmonization of the different aspects is also performed and final remarks and considerations have been drawn.
机译：公猪异味会在公猪的肉中发现，并会影响消费者对猪肉的接受度。这篇综述的目的是：（1）从感官角度描述在评估公猪异味时在消费者研究中使用的现有方法的不同方面，（2）在关于整个男性对肉的可接受性的不同研究中得出结论（3）讨论对公猪异味进行消费者研究时可能要考虑的不同方面的协调。本文着重于先前进行的研究的不同方面，例如评估国家，测试地点，烹饪程序，所评估的肉样品类型，所使用的属性和规模，消费者概况，获得的结果以及消费者对雄烯酮的敏感性对公猪肉的可接受性的影响还对不同方面进行协调的可能性进行了讨论，并作了最后的评论和考虑。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号