Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage

Meat Science

Volumn 92, Issue 4, 2012, Pages 430-439

  Ma, Q L ^a   Hamid, N ^a   Bekhit, A E D ^b   Robertson, J ^a   Law, T F ^a  

^a AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

GC MS; Proteases; SPME; Volatile compounds

Indexed keywords

ACTINIDIN; BROMELAIN; COOKED BEEF; COOKED MEAT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GC-MS; KIWIFRUIT JUICE; MICROBIAL SOURCES; PROTEASES; SEMIMEMBRANOSUS MUSCLES; SOLID-PHASE MICROEXTRACTION; SPME; VOLATILE COMPOUNDS; VOLATILE PROFILE;

ALDEHYDES; GAS CHROMATOGRAPHY; KETONES; OLEFINS; PARAFFINS; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

MEATS;

ACTINIDIA DELICIOSA; ASPARAGUS; BACTERIA (MICROORGANISMS); ZINGIBER OFFICINALE;

BACTERIAL PROTEIN; FLAVORING AGENT; FOOD ADDITIVE; MUSCLE PROTEIN; PEPTIDE HYDROLASE; VEGETABLE PROTEIN; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; FOOD STORAGE; GAS CHROMATOGRAPHY; HEAT; INBRED STRAIN; MASS FRAGMENTOGRAPHY; MEAT; METABOLISM; NEW ZEALAND; PRINCIPAL COMPONENT ANALYSIS; SKELETAL MUSCLE; SOLID PHASE MICROEXTRACTION; TASTE;

ANIMALS; ANIMALS, INBRED STRAINS; BACTERIAL PROTEINS; CATTLE; FLAME IONIZATION; FLAVORING AGENTS; FOOD ADDITIVES; FOOD STORAGE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; NEW ZEALAND; PEPTIDE HYDROLASES; PLANT PROTEINS; PRINCIPAL COMPONENT ANALYSIS; SOLID PHASE MICROEXTRACTION; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84865553177     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.05.006     Document Type: Article

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