The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat

Author:

Grabež Vladana,Bjelanović Milena,Rohloff JensORCID,Martinović Aleksandra,Berg Per,Tomović Vladimir,Rogić Biljana,Egelandsdal Bjørg

Funder

Research Council of Norway

Norwegian Ministry for Foreign Affairs

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference58 articles.

1. Ewe’s diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb;Almela;J. Agric. Food Chem.,2010

2. Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat;AMSA,1995

3. Effect of different production system on carcass and meat quality of sheep and lamb from Western Balkan and Norway;Bjelanović;J. Biotech. Anim. Husb.,2015

4. A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins;Bueno;Meat Sci.,2014

5. Flavours and off-flavours in milk and dairy products;Cadwallader,2009

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