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Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat

This study aimed to compare the volatile organic compound (VOC) profiles of cooked meat from different species. Four burgers were prepared and cooked from each of 100 meat samples obtained from 100 animals of five species/categories (chicken, turkey, pork, veal and beef) sourced from five supermarke...

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Detalles Bibliográficos
Autores principales:	Ni, Qianlin, Khomenko, Iuliia, Gallo, Luigi, Biasioli, Franco, Bittante, Giovanni
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7761320/ https://www.ncbi.nlm.nih.gov/pubmed/33266090 http://dx.doi.org/10.3390/foods9121776

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