全公猪肉膻味物质研究进展
Research progress in boar taint of intact male pig meat
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摘要: 粪臭素和雄烯酮是引起公猪肉膻味的主要物质。本文对全公猪膻味物质的概念、种类以及近年国内外对膻味物质的相关研究进行了综述,并且在此基础上提出了关于利用生物方法降解膻味物质的思考,为今后全公猪膻味物质的研究提供一定理论基础和思路。Abstract: Skatole and anderostenone are the main substance leading to boar taint of intact male pig meat. The concept, varieties and researches of boar taint in intact male pig were summarized at home and abroad in this paper, and some thinking on degradation of boar taint by biology methods were raised. Some threads on research of boar taint in future were supported.
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