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- W2105134988 abstract "Twenty-nine crossbred boars were used to evaluate the effects of live weight and processing on the sensory attributes and concentrations of androstenedione and androstenone (boar taint) in boar meat. Boars were stratified by litter across six weight group endpoints (90.9, 95.5, 100.0, 104.5, 109.1, and 113.6kg). Back fat and longissimus muscle from the lumbar region were used for androstenone determination, proximate analysis and sensory evaluation. Hams were cured for sensory analysis and were used to determine androstenone concentrations. Androstenone as an off-flavor did not differ (P>0.05) among treatments for longissimus lean or cured hams and was found to be in the threshold to none detected range. Back fat androstenone concentration was positively correlated (P<0.05) to hot carcass weight, however, lean androstenone concentration was not (P>0.05). No relationship was found (P>0.05) between androstenone concentration and days on feed, average daily gain or androstenedione concentration. Additionally, further processing decreased androstenone concentration by approximately 29%." @default.
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- W2105134988 date "2009-07-01" @default.
- W2105134988 modified "2023-09-27" @default.
- W2105134988 title "Effects of live weight and processing on the sensory traits, androstenedione concentration and 5-alpha-androst-16-en-3-one (androstenone) concentration in boar meat" @default.
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- W2105134988 doi "https://doi.org/10.1016/j.meatsci.2009.02.011" @default.
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