Related references
Note: Only part of the references are listed.Effect of dietary energy level in finishing phase on performance, carcass and meat quality in immunocastrates and barrows in comparison with gilts and entire male pigs
A. Van den Broeke et al.
ANIMAL (2022)
Development of edible gels and films as potential strategy to revalorize entire male pork
Ma Belen Linares et al.
FOOD HYDROCOLLOIDS (2022)
Quality of reduced-fat meat emulsion: effect of pre-emulsified duck skin and hydrocolloids
Hae In Yong et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia
Nelum Pematilleke et al.
FOOD HYDROCOLLOIDS (2021)
Métodos estadísticos para el análisis del tamaño del efecto
Mario Enrique Rendón-Macías et al.
Revista Alergia Mexico (2021)
Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
Min Huang et al.
FOOD CHEMISTRY (2021)
Intramuscular Fat Prediction Using Color and Image Analysis of Bisaro Pork Breed
Alfredo Teixeira et al.
FOODS (2021)
Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review
Sima Panahirad et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Improved extraction of carrageenan from red seaweed (Chondracantus canaliculatus) using ultrasound-assisted methods and evaluation of the yield, physicochemical properties and functional groups
Angelina Martin-del-Campo et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2021)
Effect of Inulin Source and a Probiotic Supplement in Pig Diets on Carcass Traits, Meat Quality and Fatty Acid Composition in Finishing Pigs
Eugeniusz R. Grela et al.
ANIMALS (2021)
The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products-An Overview with Recommendations
Martin Skrlep et al.
ANIMALS (2020)
Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview
Maria Font-i-Furnols et al.
ANIMALS (2020)
Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing
Jingwang Chen et al.
JOURNAL OF FOOD ENGINEERING (2019)
Proteomic Profiles of the Longissimus Muscles of Entire Male and Castrated Pigs as Related to Meat Quality
Martin Skrlep et al.
ANIMALS (2019)
Sustainable use of tainted boar meat: Blending is a strategy for processed products
Johanna Moerlein et al.
MEAT SCIENCE (2019)
Approach to biodiesel production from microalgae under supercritical conditions by the PRISMA method
Victor Manuel Ortiz-Martinez et al.
FUEL PROCESSING TECHNOLOGY (2019)
Reduction of androstenone perception in pan-fried boar meat by different masking strategies
Macarena Egea et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Fabrication and characterization of multilayered kafirin/gelatin film with one-way water barrier property
Wenbo Wang et al.
FOOD HYDROCOLLOIDS (2018)
Effect of hydrocolloids on the quality of restructured hams with duck skin
Tae-Kyung Kim et al.
POULTRY SCIENCE (2018)
Sensory perception of meat from entire male pigs processed by different heating methods
Irene Penaranda et al.
MEAT SCIENCE (2017)
Prevalence of boar taint in commercial pigs from Spanish farms
F. Borrisser-Pairo et al.
MEAT SCIENCE (2016)
A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training
Ma Dolores Garrido et al.
MEAT SCIENCE (2016)
Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes
Martin Skrlep et al.
MEAT SCIENCE (2016)
Evaluation of different strategies to mask boar taint in cooked sausage
B. Martinez et al.
MEAT SCIENCE (2016)
Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage
Behnaz Bazargani-Gilani et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Comparative study on the physicochemical properties of κ-carrageenan extracted from Kappaphycus alvarezii (doty) doty ex Silva in Tawau, Sabah, Malaysia and commercial κ-carrageenans
Sook Wah Chan et al.
FOOD HYDROCOLLOIDS (2013)
Development and characterization of composite edible films based on sodium alginate and pectin
Sabina Galus et al.
JOURNAL OF FOOD ENGINEERING (2013)
A human nose scoring system for boar taint and its relationship with androstenone and skatole
P. K. Mathur et al.
MEAT SCIENCE (2012)
Acceptability of entire male pork with various levels of androstenone and skatole by consumers according to their sensitivity to androstenone
M. Bonneau et al.
MEAT SCIENCE (2012)
Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat
F. M. Whittington et al.
MEAT SCIENCE (2011)
Carcass and meat quality characteristics of immunocastrated male, surgically castrated male, entire male and female pigs
Marina Gispert et al.
MEAT SCIENCE (2010)
Perceptual masking of boar taint in Swedish fermented sausages
Sandra Stolzenbach et al.
MEAT SCIENCE (2009)
Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat
K. Lunde et al.
MEAT SCIENCE (2008)
Longitudinal DXA measurements demonstrate lifetime differences in lean and fat tissue deposition between boars and barrows under individual and group-penned systems
D. Suster et al.
AUSTRALIAN JOURNAL OF AGRICULTURAL RESEARCH (2006)
The effects of two methods of increasing age at slaughter on carcass and muscle traits and meat sensory quality in pigs
B Lebret et al.
ANIMAL SCIENCE (2001)