ShareVolatile lipid oxidation products of Wagyu and domestic breeds of beef.
Author(s) : BOYLSTON T. D., MORGAN S. A., JOHNSON K. A., WRIGHT R. W. J., BUSBOOM J. R., REEVES J. Jr
Type of article: Article
Summary
Effect of the origin and breed of animal (Japanese Wagyu, American Wagyu, Angus, Longhorn), of the cooking method (boiling and broiling) and of the storage time at 3 deg C (for 0 to 3 days) on the profiles of volatile compounds of beef.
Details
- Original title: Volatile lipid oxidation products of Wagyu and domestic breeds of beef.
- Record ID : 1997-2941
- Languages: English
- Source: J. agric. Food Chem. - vol. 44 - n. 4
- Publication date: 1996
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Oxidation; Lipid; Meat; Beef; Cold storage; Cooking; Storage life; Volatile compound; Organic compound
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