Flavour Chemistry of Chicken Meat: A Review

Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat...

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Detalles Bibliográficos
Autores principales: Jayasena, Dinesh D., Ahn, Dong Uk, Nam, Ki Chang, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093335/
https://www.ncbi.nlm.nih.gov/pubmed/25049846
http://dx.doi.org/10.5713/ajas.2012.12619

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093335/
https://www.ncbi.nlm.nih.gov/pubmed/25049846
http://dx.doi.org/10.5713/ajas.2012.12619

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