Valorisation of carcasses with boar taint in fresh and process meat products

Keyphrases

1. Boar Taint 100%
2. Boar Taint Compounds 81%
3. Skatole 75%
4. Indole 75%
5. Androstenone 75%
6. Porcine Serum 75%
7. Ultra-high Performance Liquid Chromatography (UHPLC) 75%
8. Porcine Plasma 75%
9. Simultaneous Analysis 75%
10. Meat Products 75%
11. Carcass 75%
12. Quantitative Methods 75%
13. Liquid Chromatography-high Resolution Mass Spectrometry (LC-HRMS) 75%
14. Meat 59%
15. Boar 38%
16. Off-odor 38%
17. Pork 27%
18. Plasma Parameters 24%
19. Rearing Strategy 24%
20. Limit of Detection 24%
21. Dimethyl Ether 24%
22. Orbitrap MS 24%
23. Fat Level 24%
24. Sample Pretreatment 24%
25. Repeatability 24%
26. MS Analysis 24%
27. Limit of Quantification 24%
28. Centrifugal Filtration 24%
29. Entire Male pigs 20%
30. Processed Meat Products 20%
31. Fresh Meat Products 13%
32. Threshold Level 13%
33. Slaughterhouse 13%
34. Expert Panel 13%
35. Piglets 13%
36. Consumer Research 6%
37. Sensory Analysis 6%
38. Remediate 6%
39. Evidence-based Knowledge 6%
40. Boar Meat 6%
41. Pork Production 6%
42. Olfactory Identification 6%
43. Animal-friendly 6%
44. Human Consumption 6%
45. Sensory Score 6%
46. Entire Males 6%
47. Retailers 6%
48. Pig Industry 6%
49. Meat Processor 6%
50. Consumer Perception 6%
51. Off-taste 6%
52. Chemical Analysis 6%
53. Level-based 6%
54. Meat Industry 6%
55. Cold Cuts 6%