ShareASSESSMENT OF BEEF FLAVOUR QUALITY: A MULTIDISCIPLINARY APPROACH.
Author(s) : ST-ANGELO A. J.
Type of article: Article
Summary
THE ARTICLE GIVES AN OVERVIEW OF RESULTS FROM AN INVESTIGATION OF WARMED-OVER FLAVOUR (WOF) IN MEAT BY CHEMICAL AND INSTRUMENTAL ANALYSIS COMBINED WITH SENSORY EVALUATION. INSTRUMENTAL ANALYSIS WAS CONCERNED WITH THE INCREASE IN VOLATILE COMPOUNDS WHICH COULD ACT AS MARKERS FOR WOF AND SOME RESULTS ARE GIVEN. HEXANAL WAS THE COMPOUND WHICH INCREASED MOST RAPIDLY DURING THE DEVELOPMENT OF WOF. HETEROATOMIC COMPOUNDS WERE ALSO INVESTIGATED AS WERE CHEMICAL ADDITIVES TO INHIBIT DEVELOPMENT OF WOF. THESE ARE GIVEN IN TF G. R. S.
Details
- Original title: ASSESSMENT OF BEEF FLAVOUR QUALITY: A MULTIDISCIPLINARY APPROACH.
- Record ID : 1989-1019
- Languages: English
- Source: J. Food Technol. - vol. 42 - n. 6
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
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