« Previous AbstractGas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems    Next AbstractAgeing and retail display time in raw beef odour according to the degree of lipid oxidation »

Molecules

Title:		The development of aromas in ruminant meat
Author(s):		Resconi VC; Escudero A; Campo MM;
Address:		"Departamento de Produccion Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/ Miguel Servet 177, 50013-Zaragoza, Spain. resconi@unizar.es"
Journal Title:		Molecules
Year:		2013
Volume:		20130607
Issue:		6
Page Number:		6748 - 6781
DOI:		10.3390/molecules18066748
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability"
Keywords:		Animals Cooking Hot Temperature Lipid Metabolism Meat/*analysis Meat Products/analysis Oxidation-Reduction *Ruminants Thiamine/chemistry Volatile Organic Compounds/*chemistry;
Notes:		"MedlineResconi, Virginia C Escudero, Ana Campo, Maria M eng Review Switzerland 2013/06/12 Molecules. 2013 Jun 7; 18(6):6748-81. doi: 10.3390/molecules18066748"