Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls

Food Chemistry

Volumn 86, Issue 3, 2004, Pages 377-383

  Machiels, David ^a   Istasse, Louis ^a   Van Ruth, Saskia M ^b  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Breed; Cooked beef; Diet; GC O; Model mouth; Odour active compound

Indexed keywords

VOLATILE AGENT;

ARTICLE; BEEF CATTLE; COOKING; DIET; FOOD ANALYSIS; GAS CHROMATOGRAPHY; MEAT; MODEL; ODOR; OLFACTOMETRY;

EID: 1642359955     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.09.011     Document Type: Article

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