Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers-Reference-Cited by-同舟云学术

Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers

Published:2002-04 Issue:3 Volume:67 Page:916-922
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Gorraiz C.,Beriain M.J.,Chasco J.,Insausti K.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09428.x/fullpdf

Reference33 articles.

1. T Acree, and H. Aru, 1997 . Flavornet. http://www.nysaes.cornell.edu/flavornet.

2. MJ. Alzueta, 2000 . Composicion de la grasa de la carne de ternera de las razas Pirenaica y Frisona y su influencia sobre la calidad nutritiva de la misma. PhD dissertation] . Pamplona, Spain: Universidad Publica de Navarra. 268 p.

3. BOE, 1993 . Condiciones sanitarias de produccion y comercializacion de carnes frescas . Real Decreto 147/1993 de 29 de enero. Boletin Oficial del Estado (12/3/93). Spain.

Cited by 98 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. Exploring the effects of ageing on instrumental and sensory characteristics of meat from Lidia breed females: A comparative study of two commercial types;Meat Science;2025-01

2. Enhancement of culled ewes’ meat quality: Effects of aging method and time;Food Chemistry: X;2024-10

3. Effectiveness of handheld near infrared spectrometer for traceability of Angus steaks;Food Chemistry;2024-10

4. Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds;Foods;2024-08-02

5. Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage;Food Chemistry;2024-08