Volatiles and Water- and Fat-Soluble Precursors of Saanen Goat and Cross Suffolk Lamb Flavour

This paper evaluates the concentrations of water- and fat-soluble precursors of meat flavour, with the aim of characterising the effect of species on the volatile profile of grilled goat and lamb meat. Compared to goat, lamb meat had higher levels of saturated fatty acids—SFA, monounsaturated fatty...

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Detalles Bibliográficos
Autores principales: Madruga, Marta, Dantas, Ingrid, Queiroz, Angela, Brasil, Luciana, Ishihara, Yuri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270391/
https://www.ncbi.nlm.nih.gov/pubmed/23434868
http://dx.doi.org/10.3390/molecules18022150

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270391/
https://www.ncbi.nlm.nih.gov/pubmed/23434868
http://dx.doi.org/10.3390/molecules18022150

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