The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics

Meat Science

Volumn 96, Issue 1, 2014, Pages 136-146

  Williamson, Jennifer ^a   Ryland, Donna ^a   Suh, Miyoung ^a   Aliani, Michel ^a,b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b ST BONIFACE GENERAL HOSPITAL   (Canada)

Author keywords

Bison bison; Chilled conditioning; Flavor precursors; PLS; Post mortem; Sensory evaluation

Indexed keywords

BISON BISON; PARTIAL LEAST SQUARES ANALYSIS; PLS; POST-MORTEM; QUANTITATIVE CHANGES; SENSORY CHARACTERISTICS; SENSORY EVALUATION; WATER SOLUBLE COMPOUNDS;

AMINO ACIDS; COLLAGEN; LEAST SQUARES APPROXIMATIONS; MUSCLE;

WATER QUALITY;

CARBOHYDRATE; FLAVORING AGENT; HYPOXANTHINE; INOSINE; INOSINE PHOSPHATE; LEUCINE; NUCLEOSIDE; NUCLEOTIDE; PHENYLALANINE; RIBOSE; SUGAR ALCOHOL; SUGAR PHOSPHATE; VALINE; WATER;

ADULT; AMERICAN BISON; ANIMAL; ARTICLE; BISON; CHEMISTRY; CHILLED CONDITIONING; COLD; COOKING; FEMALE; FLAVOR PRECURSORS; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; MASS FRAGMENTOGRAPHY; MEAT; PH; PHYSIOLOGY; PLS; POST-MORTEM; SENSORY EVALUATION; SKELETAL MUSCLE; TASTE; YOUNG ADULT;

BISON BISON; CHILLED CONDITIONING; FLAVOR PRECURSORS; PLS; POST-MORTEM; SENSORY EVALUATION;

ADULT; ANIMALS; BISON; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLD TEMPERATURE; COOKING; FEMALE; FLAVORING AGENTS; FOOD STORAGE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; HYDROGEN-ION CONCENTRATION; HYPOXANTHINE; INOSINE; INOSINE MONOPHOSPHATE; LEUCINE; MALE; MEAT; MUSCLE, SKELETAL; NUCLEOSIDES; NUCLEOTIDES; PHENYLALANINE; RIBOSE; SUGAR ALCOHOLS; SUGAR PHOSPHATES; TASTE; VALINE; WATER; YOUNG ADULT;

EID: 84881000769     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.06.023     Document Type: Article

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