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J Sci Food Agric

Title:		Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle
Author(s):		Maggiolino A; Lorenzo JM; Marino R; Della Malva A; Centoducati P; De Palo P;
Address:		"Department of Veterinary Medicine, University 'Aldo Moro' of Bari, Valenzano, Italy. Centro Tecnologico de la Carne de Galicia, rua Galicia n degrees 4, Parque Tecnologico de Galicia, Ourense, Spain. Department of Agricultural Food and Environmental Sciences, University of Foggia, Foggia, Italy"
Journal Title:		J Sci Food Agric
Year:		2019
Volume:		20181022
Issue:		4
Page Number:		1660 - 1667
DOI:		10.1002/jsfa.9350
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: Cooked meat flavor arises through a combination of thermally generated aroma volatile and nonvolatile compounds in a matrix of muscle fiber, connective tissue, and fat. Ageing could affect meat odor, taste, and flavor by the development of odor compounds in the raw product. The aim of the work is to assess the ageing effect on the volatile compounds profile by solid-phase microextraction and gas chromatography-mass spectrometry analysis of foal meat vacuum packaged for storage at 4 degrees C for a period of 14 days. RESULTS: Only pentane and 3,7-dimethylnonane were significantly affected by ageing time (P < 0.01). Octanal and nonanal presented an increasing trend with higher values at 14 ageing days compared with six ageing days (P < 0.01). CONCLUSIONS: Ageing poorly affects the volatile compounds production of foal meat. Probably, 14 days is considered to be a short maturation time in vacuum packaging for foal meat. (c) 2018 Society of Chemical Industry"
Keywords:		Animals Food Preservation/*methods Gas Chromatography-Mass Spectrometry Hamstring Muscles/*chemistry Horses Humans Male Meat/*analysis Odorants/analysis Solid Phase Microextraction Taste Time Factors Vacuum Volatile Organic Compounds/*chemistry/isolation;
Notes:		"MedlineMaggiolino, Aristide Lorenzo, Jose M Marino, Rosaria Della Malva, Antonella Centoducati, Pasquale De Palo, Pasquale eng 116RT0503/CYTED/ England 2018/09/11 J Sci Food Agric. 2019 Mar 15; 99(4):1660-1667. doi: 10.1002/jsfa.9350. Epub 2018 Oct 22"