Formation and Analysis of Volatile and Odor Compounds in Meat—A Review

The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, ferment...

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Detalles Bibliográficos
Autores principales: Bleicher, Julian, Ebner, Elmar E., Bak, Kathrine H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572956/
https://www.ncbi.nlm.nih.gov/pubmed/36235239
http://dx.doi.org/10.3390/molecules27196703

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572956/
https://www.ncbi.nlm.nih.gov/pubmed/36235239
http://dx.doi.org/10.3390/molecules27196703

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