Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach

Fat deposition in animal muscles differs according to the genetics and muscle anatomical locations. Moreover, different fat to lean muscle ratios (quality grade, QG) might contribute to aroma development in highly marbled beef. Scientific evidence is required to determine whether the abundance of ar...

Descripción completa

Detalles Bibliográficos
Autores principales: Utama, Dicky Tri, Jang, Aera, Kim, Gur Yoo, Kang, Sun-Moon, Lee, Sung Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907795/
https://www.ncbi.nlm.nih.gov/pubmed/35310568
http://dx.doi.org/10.5851/kosfa.2021.e75

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907795/
https://www.ncbi.nlm.nih.gov/pubmed/35310568
http://dx.doi.org/10.5851/kosfa.2021.e75

Ejemplares similares