Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15months

(2013) Daniel Franco et al.   MEAT SCIENCE

Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME)

(2013) José M. Lorenzo   MEAT SCIENCE

Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”

(2013) José M. Lorenzo   MEAT SCIENCE

Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured “Lacón” from Celta pig breed

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Analysis of volatile compounds from Iberian hams: a review

(2012) M. León-Camacho et al.   GRASAS Y ACEITES

Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage

(2012) Q.L. Ma et al.   MEAT SCIENCE

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”

(2012) Laura Purriños et al.   MEAT SCIENCE

Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15months of age

(2012) Daniel Franco et al.   MEAT SCIENCE

Olive oil stability under deep-frying conditions

(2010) Susana Casal et al.   FOOD AND CHEMICAL TOXICOLOGY

Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat

(2010) M.S. Madruga et al.   FOOD CHEMISTRY

Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat

(2010) Gema Nieto et al.   FOOD CHEMISTRY

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

(2010) Shiqing Song et al.   FOOD CHEMISTRY

Intramuscular fatty acid composition of “Galician Mountain” foals breed

(2010) José M. Lorenzo et al.   MEAT SCIENCE

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

(2010) Laetitia Théron et al.   MEAT SCIENCE

Effect of fat content on aroma generation during processing of dry fermented sausages

(2010) Alicia Olivares et al.   MEAT SCIENCE

Buffalo meat composition as affected by different cooking methods

(2009) M. Juárez et al.   FOOD AND BIOPRODUCTS PROCESSING

Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

(2009) Emma Chiavaro et al.   JOURNAL OF FOOD ENGINEERING

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

(2009) J.M. Broncano et al.   MEAT SCIENCE

Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

(2009) Cristina M.M. Alfaia et al.   MEAT SCIENCE

Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances

(2008) Qiaofen Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

(2008) A.J. Pham et al.   MEAT SCIENCE

Flavour differences of cooked longissimus muscle from Chinese indigenous pig breeds and hybrid pig breed (Duroc×Landrace×Large White)

(2007) Ping Lu et al.   FOOD CHEMISTRY

Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

(2007) Jucieli Weber et al.   FOOD CHEMISTRY

Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

(2007) E. Soto et al.   MEAT SCIENCE