HEXANAL AS AN INDICATOR OF MEAT FLAVOR DETERIORATION

1994 ◽  
Vol 1 (3) ◽  
pp. 177-186 ◽  
Author(s):  
FEREIDOON. SHAHIDI ◽  
RONALD B. PEGG
Keyword(s):  
Meat Flavor ◽  
Flavor Deterioration

Meat Flavor Chemistry, Precursors of Beef Flavor

1960 ◽  
Vol 8 (6) ◽  
pp. 498-501 ◽  
Author(s):  
O. F. Batzer ◽  
A. T. Santoro ◽  
M. C. Tan ◽  
W. A. Landmann ◽  
B. S. Schweigert
Keyword(s):  
Beef Flavor ◽  
Meat Flavor ◽  
Flavor Chemistry

Meat Flavor--A Review

1964 ◽  
Vol 2 (4) ◽  
pp. 128-131 ◽  
Author(s):  
I. Hornstein ◽  
P. F. Crowe
Keyword(s):  
Meat Flavor

Isolation and characterization of volatile sulfur-containing meat flavor components in model systems

1990 ◽  
Vol 38 (3) ◽  
pp. 777-791 ◽  
Author(s):  
Peter Werkhoff ◽  
Juergen Bruening ◽  
Roland Emberger ◽  
Matthias Guentert ◽  
Manfred Koepsel ◽  
...  
Keyword(s):  
Model Systems ◽  
Isolation And Characterization ◽  
Flavor Components ◽  
Meat Flavor ◽  
Sulfur Containing ◽  
Volatile Sulfur

Exogenous bacterial composition changes dominate flavor deterioration of dried carrots during storage

2019 ◽  
Vol 134 ◽  
pp. 110833 ◽  
Author(s):  
Haoliang Pu ◽  
Qiuhui Hu ◽  
Liuqing Wang ◽  
Fei Pei ◽  
Alfred Mugambi Mariga ◽  
...  
Keyword(s):  
Bacterial Composition ◽  
Flavor Deterioration ◽  
Composition Changes

Flavor deterioration of nonfermented coarse-cut sausage during storage. Flavor as a factor of quality for nonfermented sausage. 2

1993 ◽  
Vol 41 (6) ◽  
pp. 946-950 ◽  
Author(s):  
Mitsuya. Shimoda ◽  
Hideki. Shiratsuchi ◽  
Yutaka. Minegishi ◽  
Yutaka. Osajima
Keyword(s):  
Flavor Deterioration

Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs

2019 ◽  
Vol 99 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Wangjing Liu ◽  
He Ding ◽  
Khas Erdene ◽  
Renwei Chen ◽  
Qier Mu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Basal Diet ◽  
Longissimus Dorsi ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Meat Flavor

Sixty male Small-tailed Han sheep (initial body weight: 42.5 ± 4.1 kg) were assigned randomly and averagely into four groups to evaluate effects of flavonoids extracted from Allium mongolicum Regel (AMR) on meat quality and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Lambs of four groups were fed a basal control diet (C), and basal diet + three different amounts of flavonoids extracted from the AMR; those were 11 mg kg−1 (Flav 11), 22 mg kg−1 (Flav 22), or 33 mg kg−1 (Flav 33), respectively. Dressing percentage, loin eye area, cooking loss, and pressing loss were affected by treatments (P < 0.05). Percentage of intramuscular fat, the concentrations of eicosapentaenoic acid, C18:0, total saturated fatty acids, monounsaturated fatty acid, and 4-methyloctanoic acid in longissimus dorsi muscle were changed by treatments (P < 0.05). Addition of AMR to diet improved the meat quality and had favorable effects on fatty acid composition related to meat flavor in longissimus dorsi muscle.

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