Sensory perception of meat from entire male pigs processed by different heating methods.

The aim of this study was to evaluate the perception of androstenone in pork from entire male pigs with different androstenone levels (High≥2mgkg−1; Medium 0.5–0.7mgkg−1) applying four different heating methods (vacuum, grill, oven and frying). Androstenone (AND) perception was analysed during and after cooking by a trained panel.