Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat

Meat Science

Volumn 94, Issue 4, 2013, Pages 495-499

  Kang, Geunho ^a   Cho, Soohyun ^a   Seong, Pilnam ^a   Park, Beomyoung ^a   Kim, Sangwoo ^a   Kim, Donghun ^a   Kim, Youngjun ^b   Kang, Sunmun ^a   Park, Kyoungmi ^a  

^a National Institute of Animal Science   (South Korea)

^b Korea University   (South Korea)

Author keywords

Goat meat; Indole; Octadecadienoic acid; Octadecanoic acid; Off flavors

Indexed keywords

FATTY ACID COMPOSITION; FATTY ACID CONTENTS; GOAT MEAT; HIGH PRESSURE PROCESSING; INDOLE; OCTADECANOIC ACIDS; OFF-FLAVORS; VOLATILE COMPOUNDS;

HIGH PRESSURE EFFECTS; MEATS; STEARIC ACID; VOLATILE ORGANIC COMPOUNDS;

LINOLEIC ACID;

FATTY ACID; OCTADECADIENOIC ACID; UNSATURATED FATTY ACID; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; DIET; ELECTRONICS; FAT INTAKE; FOOD HANDLING; GOAT; HUMAN; KOREA; MEAT; METHODOLOGY; NOSE; ODOR; PRESSURE; TASTE;

ANIMALS; DIET; DIETARY FATS; ELECTRONICS; FATTY ACIDS; FATTY ACIDS, UNSATURATED; FOOD HANDLING; GOATS; HUMANS; KOREA; MEAT; NOSE; ODORS; PRESSURE; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84877339476     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.03.034     Document Type: Article

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