Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

Meat Science

Volumn 75, Issue 2, 2007, Pages 229-242

  Meinert, Lene ^a,b   Andersen, Lene T ^b   Bredie, Wender L P ^b   Bjergegaard, Charlotte ^b   Aaslyng, Margit D ^a  

^a DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Ageing; Aroma volatiles; Carbohydrates; Descriptive sensory analysis; Flavour; GC MS; Lipid composition; Phosphorylated carbohydrates; Pork; RN allele

Indexed keywords

EID: 33750455836     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.07.004     Document Type: Article

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