Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material

Meat Science ◽  
2009 ◽  
Vol 81 (2) ◽  
pp. 321-328 ◽  
Author(s):  
Ana Rivas-Cañedo ◽  
Estrella Fernández-García ◽  
Manuel Nuñez
Keyword(s):  
High Pressure ◽  
Volatile Compounds ◽  
Packaging Material ◽  
High Pressure Processing ◽  
Processing Effect

scholarly journals High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese

2013 ◽  
Vol 96 (12) ◽  
pp. 7500-7510 ◽  
Author(s):  
J. Calzada ◽  
A. Del Olmo ◽  
A. Picon ◽  
P. Gaya ◽  
M. Nuñez
Keyword(s):  
High Pressure ◽  
Volatile Compounds ◽  
High Pressure Processing

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

Meat Science ◽  
2013 ◽  
Vol 94 (4) ◽  
pp. 495-499 ◽  
Author(s):  
Geunho Kang ◽  
Soohyun Cho ◽  
Pilnam Seong ◽  
Beomyoung Park ◽  
Sangwoo Kim ◽  
...  
Keyword(s):  
High Pressure ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Acid Composition ◽  
High Pressure Processing ◽  
Goat Meat ◽  
Black Goat
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