Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham

Meat Science

Volumn 85, Issue 1, 2010, Pages 54-58

  Carrapiso, Ana I ^a   Martín, Lourdes ^a   Jurado, Ángela ^a   García, Carmen ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Bone taint spoilage; Gas chromatography olfactometry; Odourants; Spoiled dry cured meat

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; BONE; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; MEAT; MICROBIOLOGY; ODOR; PROCEDURES; SWINE;

ANIMALS; BONE AND BONES; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; MEAT; ODORS; SWINE; VOLATILE ORGANIC COMPOUNDS;

EID: 77049118475     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.12.003     Document Type: Article

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