Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties

Meat Science

Volumn 71, Issue 2, 2005, Pages 392-396

  Rhee, K S ^a,b   Anderson, L M ^a   Sams, A R ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b Kyungpook National University   (South Korea)

Author keywords

Beef; Chicken; Comparison of flavor changes; Pork; Trained panel sensory evaluation

Indexed keywords

COLUMBA;

EID: 22944481475     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.03.016     Document Type: Article

References (14)

1. D.V. Byrne, W.L.P. Bredie, L.S. Bak, G. Bertelsen, H. Matens, and M. Martens Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress Meat Science 59 2001 229 249
2. D.V. Byrne, W.L.P. Bredie, D.S. Mottram, and M. Martens Sensory and Chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat Meat Science 61 2002 127 139
3. T.D. Drumm, and A.M. Spanier Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage Journal of Agricultural and Food Chemistry 39 1991 336 343
4. J.D. Hay, R.W. Currie, and F.H. Wolfe Polyacrylamide disc gel electrophoresis of fresh and aged chicken muscle proteins in sodium dodecylsulfate Journal of Food Science 38 1973 987 990
5. P.B. Johnson, and G.V. Civille A standardized lexicon of meat WOF descriptors Journal of Sensory Studies 1 1986 99 104
6. R. Kerscher, and W. Grosch Quantitation of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercaptho-2-pentanone, and 2-mercaptho-3-pentanone in heated meat Journal of Agricultural and Food Chemistry 46 1988 1954 1958
7. M. Meilgaard, G.V. Civille, and B.T. Carr Sensory Evaluation Techniques 1991 CRC Press Inc. Boca Raton, Florida
8. K.S. Rhee Chemistry of meat flavor D.B. Min T. Smouse Flavor chemistry of lipid foods 1989 American Oil Chemists' Society Champaign, Illinois 166 189
9. K.S. Rhee, L.M. Anderson, and A.R. Sams Lipid oxidation potential of beef, chicken and pork Journal of Food Science 61 1996 8 12
10. ® user's guide: statistics, version 6.11 1997 SAS Institute Inc. Cary, North Carolina
11. F. Shahidi Assessment of lipid oxidation and off-flavor development in meat and meat products F. Shahidi Flavor of meat and meat products 1994 Blackie Academic & Professional New York 247 266
12. A.M. Spanier, J.V. Edwards, and H.P. Dupuy The warmed-over flavor process in beef: a study of meat proteins and peptides Food Technology 42 6 1988 110 112-118
13. A.J. St. Angelo, and M.E. Bailey Warmed-over flavor of meat 1987 Academic Press New York
14. A.J. St. Angelo, J.R. Vercellotti, H.P. Dupuy, and A.M. Spanier Assessment of beef flavor quality: a multidisciplinary approach Food Technology 42 6 1988 133 138