1. Mottram, D.S., Meat, in Volatile Compounds in Foods and Beverages, (ed. H. Maarse), Marcel Dekker, New York, 1991, pp. 107–117.
2. Maarse, H. and C.A. Visscher, Volatile Compounds in Food — Qualitative and Quantitative data, 6th edn., TNO-CIVO Food Analysis Institute, Zeist, The Netherlands, 1989.
3. MacLeod, G. and Seyyedain-Ardebili, M., Natural and simulated meat flavours (with particular reference to beef). CRC Crit. Rev. Food Sci. Nutr., 1981, 14, 309–437.
4. Ohloff, G. and Flament, I., Heterocyclic constituents of meat aroma. Heterocycles, 1978, 11, 663–695.
5. Kramlich, W.E. and Pearson, A.M., Separation and identification of cooked beef flavour components. Food Res., 1960, 25, 712–719.