The Development of Aromas in Ruminant Meat

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

(2013) Peter J. Watkins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

(2011) Mónica Bueno et al.   FOOD CHEMISTRY

Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets

(2010) Virginia C. Resconi et al.   MEAT SCIENCE

Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions

(2009) An Adams et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Beef and Pork Vegetable Gravies á la Chef by Application of the Aroma Extract Dilution Analysis

(2009) Monika Christlbauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

(2009) C. Vieira et al.   MEAT SCIENCE

Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins

(2008) N.M. Schreurs et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Volatile flavour profile of goat meat extracted by three widely used techniques

(2008) Marta S. Madruga et al.   FOOD CHEMISTRY

Identification of 5-Hydroxy-3-mercapto-2-pentanone in the Maillard Reaction of Thiamine, Cysteine, and Xylose

(2008) Christoph Cerny et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Pyrazines and a Novel Pyrrole in Maillard Model Systems of 1,3-Dihydroxyacetone and 2-Oxopropanal

(2008) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Authentication of Meat Products: Determination of Animal Feeding by Parallel GC-MS Analysis of Three Adipose Tissues

(2008) Guilhem Sivadier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Xylose on Sheepmeat Flavors in Casserole-Style Cooking

(2008) O.A. Young et al.   JOURNAL OF FOOD SCIENCE

The influence of cooking and fat trimming on the actual nutrient intake from meat

(2008) N. Gerber et al.   MEAT SCIENCE

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

(2008) Lene Meinert et al.   MEAT SCIENCE

Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumers

(2008) M. Font i Furnols et al.   MEAT SCIENCE

Water-soluble precursors of beef flavour: I. Effect of diet and breed

(2007) G. Koutsidis et al.   MEAT SCIENCE

Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour

(2007) H.E. Warren et al.   MEAT SCIENCE

Effect of days on concentrate feed on sensory off-flavor score, off-flavor descriptor and fatty acid profiles for selected muscles from cull beef cows

(2007) A.M. Stelzleni et al.   MEAT SCIENCE

Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

(2007) G. Koutsidis et al.   MEAT SCIENCE

Meat spoilage during distribution

(2007) George-John E. Nychas et al.   MEAT SCIENCE

Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

(2007) P.I. Zakrys et al.   MEAT SCIENCE

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE