Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 11, 2003, Pages 3429-3435

  Estévez, Mario ^a   Morcuende, David ^a   Ventanas, Sonia ^a   Cava, Ramón ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Cooked meat; Fat content; Fatty acid profile; Heme iron; Pork; Refrigeration; Volatile compounds; WOF

Indexed keywords

2 ETHYLHEXANOL; 2 METHYLBUTAN 1 OL; 3 HYDROXYBUTAN 2 ONE; 3 METHYLBUTAN 1 OL; FATTY ACID; KETONE DERIVATIVE; METHANOL; UNCLASSIFIED DRUG; VOLATILE AGENT;

ANIMAL TISSUE; ARTICLE; COOKING; FAT CONTENT; FOOD COMPOSITION; FOOD FREEZING; LIPID COMPOSITION; MEAT; NONHUMAN; SWINE;

ANIMALIA; SUS SCROFA;

EID: 0037947609     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026218h     Document Type: Article

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