Effects of beef TBA values on human judgment of oxidized odor intensities
Author:
Affiliation:
1. Tohoku Agricultural Research Center, National Agriculture and Food Research Organization (NARO)
Publisher
Japanese Society of Animal Science
Subject
General Engineering
Link
https://www.jstage.jst.go.jp/article/chikusan/93/1/93_39/_pdf
Reference19 articles.
1. Campo MM, Nute GR, Hughes SI, Enser M, Wood JD, Richardson RI. 2006. Flavour perception of oxidation in beef. Meat Science 72, 303-311.
2. 中央畜産会.2006.期限表示のための試験方法ガイドライン〔食肉(食肉加工品(反製品)を含む.)〕,(社)中央畜産会,東京;[cited 15 July 2021].Available from URL : http://www.shokunikukaken.jp/pdf/others/5-1-7kigen_shokuniku.pdf
3. Cooper JV, Suman SP, Wiegand BR, Schumacher L, Lorenzen CL. 2017. Light source influences color stability and lipid oxidation in steaks from low color stability beef Triceps brachii muscle. Meat and Muscle Biology 1, 149-156.
4. Elmore JS, Mottram DS, Enser M, Wood JD. 1999. Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. Journal of Agriculture and Food Chemistry 47, 1619-1625.
5. Gray JI, Gomaa EA, Buckley DJ. 1996. Oxidative quality and shelf life of meats. Meat Science 43, S111-S123.
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