Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated

Meat Science

Volumn 86, Issue 2, 2010, Pages 317-323

  Schindler, Sabrina ^a   Krings, Ulrich ^a   Berger, Ralf G ^a   Orlien, Vibeke ^b  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Aroma; Beef; Chicken; High pressure; Lipid oxidation

Indexed keywords

AROMA; AROMA DEVELOPMENT; CHICKEN; CHICKEN BREAST; CHICKEN MEAT; CONSUMER BEHAVIOUR; CRITICAL PRESSURES; DETECTION THRESHOLD; HIGH PRESSURE; HYDROPEROXIDES; LIPID OXIDATION; OLFACTORY ANALYSIS; OXIDATIVE STABILITY; PRESSURE TREATMENTS; STEADY-STATE LEVEL;

ALDEHYDES; ANIMALS; COLD STORAGE; KETONES; ORGANIC COMPOUNDS; OXIDATION; OXYGEN; REFRIGERATORS; UNSATURATED FATTY ACIDS; VACUUM;

MEATS;

OXYGEN; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CATTLE; CHICKEN; COMPARATIVE STUDY; FOOD HANDLING; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; METHODOLOGY; ODOR; PRESSURE; TASTE; TEMPERATURE;

ANIMALS; CATTLE; CHICKENS; FOOD HANDLING; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; ODORS; OXYGEN; PRESSURE; TASTE; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS;

COLUMBA;

EID: 77955087292     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.04.036     Document Type: Article

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