| Autor: |
Sam Millet, D.L. De Brabander, G. Nijs, Bart Sonck, M.J. Van Oeckel, N. Warnants, Fam Tuyttens |
| Rok vydání: |
2006 |
| Předmět: |
|
| Zdroj: |
Acta Veterinaria Scandinavica, Vol 48, Iss Suppl 1, p P5 (2006) |
| ISSN: |
1751-0147 |
| DOI: |
10.1186/1751-0147-48-s1-p5 |
| Popis: |
Boar taint is a distinct and unpleasant odour, flavour or taste that can be present in pork products originating from entire male pigs. It is mainly perceived when the fat fraction in the meat is heated. Two main compounds are presumed to cause this phenomenon, although the extent of their relative contribution to boar taint is still disputed: androstenone (physiologically acting as a pheromone) and skatole (metabolite of amino acid tryptophan). |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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