Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds

Meat Science

Volumn 70, Issue 1, 2005, Pages 83-90

  Insausti, K ^a   Goni V ^a   Petri, E ^a   Gorraiz, C ^a   Beriain, M J ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Beef; Breed; Volatiles; Weight at slaughter

Indexed keywords

BEEF; CATTLE BREED; INTRAMUSCULAR FATS; SLAUGHTER;

CARBON DISULFIDE; FLAVORS; FOOD PROCESSING; MUSCLE; OILS AND FATS; PACKAGING; VACUUM APPLICATIONS; VOLATILE ORGANIC COMPOUNDS;

MEATS;

CARBON DISULFIDE; FATS; FLAVOR; MEAT; PACKAGING; VACUUM PACKS; VOC;

ANIMALIA; BOS TAURUS; BRASSICA OLERACEA VAR. BOTRYTIS; RUBIA;

EID: 14044255379     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.12.003     Document Type: Article

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