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SENSORY EVALUATIONS OF ROASTS FROM BOARS, BARROWS, GILTS AND OVARIECTOMIZED GILTS
Author(s) -
GARDZE CAROL,
BOWERS JANE A.,
CRAIG JEAN,
ALLEE GARY
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03849.x
Subject(s) - ovariectomized rat , aroma , zoology , biology , food science , endocrinology , estrogen
Roasts from littermate boars, barrows, gilts and ovariectomized gilts were evaluated by a rating panel and a flavor profile panel. Generally, roasts from boars and barrows had more animal‐like aroma and flavor and were less juicy, tender, and desirable than roasts from gilts and ovariectomized gilts as scored by the rating panel. The profile panel noted an animal aroma in all samples. None of the samples were scored “undesirable” overall by the rating panel.