Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes-Reference-Cited by-同舟云学术

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Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

Published:2020-10 Issue: Volume:168 Page:108193
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kilgannon Ashleigh K.,Holman Benjamin W.B.,Frank Damian C.,Mawson A. John,Collins Damian,Hopkins David L.

Funder

Australian Meat Processor Corporation

NSW Department of Primary Industries

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Effect of muscle type and vacuum chiller ageing period on the chemical composition, meat quality, sensory attributes and volatile compounds of Korean native cattle beef;van Ba;Animal Science Journal,2014

2. Formation of flavour compounds in the Maillard reaction;van Boekel;Biotechnology Advances,2006

3. Update of Meat Standards Australia and the cuts based grading scheme for beef and sheepmeat;Bonny;Journal of Integrative Agriculture,2018

4. Flavour perception of oxidation in beef;Campo;Meat Science,2006

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