Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds-Reference-Cited by-同舟云学术

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

Published:2018-09-25 Issue:10 Volume:83 Page:2466-2477
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Gkarane Vasiliki¹²,Brunton Nigel P.¹,Harrison Sabine M.¹,Gravador Rufielyn S.¹,Allen Paul²,Claffey Noel A.³,Diskin Michael G.³,Fahey Alan G.¹,Farmer Linda J.⁴,Moloney Aidan P.⁵,Monahan Frank J.¹^ORCID

Affiliation:

1. School of Agriculture and Food Science; Univ. College Dublin; Dublin 4 Ireland

2. Teagasc, Food Research Centre; Ashtown Dublin 15 Ireland

3. Teagasc, Animal & Grassland Research and Innovation Centre; Athenry Co. Galway Ireland

4. Agri-Food and Biosciences Inst.; Newforge Lane Belfast BT9 5PX United Kingdom

5. Teagasc, Animal & Grassland Research and Innovation Centre; Grange Co. Meath Ireland

Funder

Food Institutional Research Measure of the Irish Department of Agriculture, Food and the Marine (project 11/SF/310)

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14337/fullpdf

Reference82 articles.

1. Flavor and odor thresholds in water of selected orange juice components;Ahmed;Journal of Agricultural and Food Chemistry,1978

2. Effect of Castration and Slaughter Age on the Flavor of Sheepmeat

3. Food Chemistry

4. Effect of stress-related changes in sheepmeat ultimate pH on cooked odor and flavor;Braggins;Journal of Agricultural and Food Chemistry,1996

Cited by 38 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Machine learning-enabled fatty acid quantification and classification of pork from autochthonous breeds using low-field 1H NMR spectroscopic data;Food Control;2024-12

2. Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages;Food Chemistry;2024-10

3. Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile;Food Chemistry: X;2024-06

4. Research progress of probiotics and fermented feed effects on pork quality;Food Bioengineering;2024-03

5. Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography–olfactometry, odor activity values, and metabolomics;Food Research International;2024-01