Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review-Reference-Cited by-同舟云学术

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Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review

Published:2024-10 Issue: Volume:152 Page:104689
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Ren Yue,Wang Yilin,Zhang Yuxin,Yang Zhongshuai,Ma Zhiming,Chen Jiaxin,Chen Xintong,Qiu Zecheng,Tian Jing,Pu Aofei,Yin Junjie,Guo Mei,Song Yating,Guo Jiajun,Feng Yuqin,Liu Guishan^ORCID

Publisher

Elsevier BV

Reference125 articles.

1. The use of smoke as a strategy for masking boar taint in sausages and bacon;Aaslyng;Food Research International,2018

2. Immunomodulatory effects of carica papaya extract against experimentally induced coccidiosis in broiler chickens;Abbas;Pakistan Veterinary Journal,2023

3. Effect of halal and stunning slaughter methods on meat quality: A review;Abd El-Rahim;International Food Research Journal,2023

4. Decontamination of chicken meat using dielectric barrier discharge cold plasma technology: The effect on microbial quality, physicochemical properties, topographical structure, and sensory attributes;Abdel-Naeem;Lwt,2022

5. Supercritical CO2 deodorization of dried pork liver;Abril;Journal of CO2 Utilization,2023

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