Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures

Decomposition kinetics of umami component during meat cooking

(2013) Naomi Ishiwatari et al.   JOURNAL OF FOOD ENGINEERING

The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C

(2013) B.H.P. Wilkinson et al.   MEAT SCIENCE

Molecular mechanism of the allosteric enhancement of the umami taste sensation

(2012) Ole G. Mouritsen et al.   FEBS Journal

Molecular Gastronomy: A New Emerging Scientific Discipline

(2010) Peter Barham et al.   CHEMICAL REVIEWS

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

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

(2007) G. Koutsidis et al.   MEAT SCIENCE