Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb-Reference-Cited by-同舟云学术

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Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb

Published:2021-02 Issue: Volume:172 Page:108324
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Liu Huan,Ma Jianrong,Pan Teng,Suleman Raheel,Wang Zhenyu,Zhang Dequan

Funder

National Key R&D Program of China

Innovative Team of Agricultural Scientific Research

National Agricultural Science and Technology Innovation Program

China Agriculture Research System

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: An overview;Dashdorj;European Food Research and Technology,2015

2. The effect of forage type on lamb carcass traits, meat quality and sensory traits;De Brito;Meat Science,2016

3. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat;Domínguez;Meat Science,2014

4. Relevance of omission tests to determine flavour-active compounds in food : Application to cheese taste;Engel;Food Quality and Preference,2002

5. Determination of polycyclic aromatic hydrocarbons in grilled meat;Farhadian;Food Control,2010

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