2023

Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?

"Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks"

"Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton"

Effect of dietary pomegranate by-product on lamb flavour

"Geographical origin, curing plant and commercial category discrimination of cured Iberian hams through volatilome analysis at industry level"

2022

Effect of ageing time on the volatile compounds from cooked horse meat

Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors

Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography-ion mobility spectrometry

Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide

Volatile compounds in high-pressure-treated dry-cured ham: A review

2021

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose

"Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat"

Application of gas sensors for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures

"Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb"

Microbiological assessment of aerobically stored horse fillets through predictive microbiology and metabolomic approach

Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS)

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

"Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon"

Stunning of pigs with different gas mixtures: Behavioural and physiological reactions

2020

Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing

Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat

"Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy"

"Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky"

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

"Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life"

Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

"Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters"

Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers

Production of a safe cured meat with low residual nitrite using nitrite substitutes

Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

2019

Inoculation with a terroir selected Debaryomyces hansenii strain changes physico-chemical characteristics of Iberian cured pork loin

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

"Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks"

Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary

A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis

2018

"Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis"

Immune-spaying as an alternative to surgical spaying in Iberian x Duroc females: Effect on the sensory traits and volatile organic compound profile of dry-cured shoulders and dry-cured loins

"Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis"

"Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2?ª+ degrees C for 15?ª+days"

Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

Predicting pork freshness using multi-index statistical information fusion method based on near infrared spectroscopy

"Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages"

2017

Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion

Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality

Effect of combined treatment with supercritical CO(2) and rosemary on microbiological and physicochemical properties of ground pork stored at 4 degrees C

"Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage"

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

Effect of natural antioxidants in Spanish salchichon elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene

Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC-MS and partial least squares regression

Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds

Quality changes in refrigerated stored minced pork wrapped with plastic cling film and the effect of glucose supplementation

2016

Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain

Effect of the use of entire male fat in the production of reduced salt fermented sausages

Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage

"Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content"

Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature

"Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades"

Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham

Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters

Characterization of volatile metabolites associated with confinement odour during the shelf-life of vacuum packed lamb meat under different storage conditions

Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes

A hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) based metabolomics study on colour stability of ovine meat

"Consciousness, unconsciousness and death in the context of slaughter. Part I. Neurobiological mechanisms underlying stunning and killing"

Boar taint detection: A comparison of three sensory protocols

The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions

Prevalence of boar taint in commercial pigs from Spanish farms

Spent brewer's yeast extract as an ingredient in cooked hams

2015

"Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics"

Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage

Immune-spaying as an alternative to surgical spaying in Iberian x Duroc females: Effect on the VOC profile of dry-cured shoulders and dry-cured loins as detected by PTR-ToF-MS

"Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations"

Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin

"The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraski prsut"

Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening

Effect of aging on volatile compounds in cooked beef

SIFT-MS analysis of Iberian hams from pigs reared under different conditions

Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations

2014

The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs

A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins

Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages

"Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages"

"The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation"

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

"Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage"

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

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

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

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

"Fatty acid composition, oxidation status and volatile organic compounds in 'Colonnata' lard from Large White or Cinta Senese pigs as affected by curing time"

Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

The quality of meat from sheep treated with tannin- and saponin-based remedies as a natural strategy for parasite control

Sensing the quality parameters of Chinese traditional Yao-meat by using a colorimetric sensor combined with genetic algorithm partial least squares regression

Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

2013

"Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened 'chorizo' from Celta pig breed"

Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria

Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler

Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat

Calibrations between the variables of microbial TTI response and ground pork qualities

Effect of addition of commercial rosemary extracts on potent odorants in cooked beef

"The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured 'lacon'"

Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources

Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hams

Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS

Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC-MS

Sucuk and pastirma: microbiological changes and formation of volatile compounds

Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage

Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems

2012

A novel method for determination and quantification of 4-methyloctanoic and 4-methylnonanoic acids in mutton by hollow fiber supported liquid membrane extraction coupled with gas chromatography

Consumer studies on sensory acceptability of boar taint: a review

Identification of chemical markers for the sensory shelf-life of saveloy

Effect of pork fat addition on the volatile compounds of foal dry-cured sausage

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

"Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb"

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder 'lacon'

Effects of addition of different vegetable oils to lactating dairy ewes' diet on meat quality characteristics of suckling lambs reared on the ewes' milk

Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite

A comparison of solid-phase microextraction (SPME) with simultaneous distillation-extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats

Predicting the likelihood of developing boar taint: early physical indicators in entire male pigs

Rapid detection of radiation-induced hydrocarbons in cooked ham

A single nucleotide polymorphism in the CYP2E1 gene promoter affects skatole content in backfat of boars of two commercial Duroc-sired crossbred populations

The volatile compounds in lamb fat are affected by the time of grazing

2011

The effect of yeast extract addition on quality of fermented sausages at low NaCl content

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

Dose-dependent changes of chemical attributes in irradiated sausages

Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb

"Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef"

"Effect of garlic, onion, and their combination on the quality and sensory characteristics of irradiated raw ground beef"

"The sensitivity of Flemish citizens to androstenone: influence of gender, age, location and smoking habits"

Variability of the lipolytic activity and volatile molecules production by a strain of Yarrowia lipolytica in pork fat and its dependence on environmental conditions

"The volatile profile of longissimus dorsi muscle of heifers fed pasture, pasture silage or cereal concentrate: implication for dietary discrimination"

2010

Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage 'salchichon'

Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham

Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated

Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham

Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere

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

Volatile profile and microbiological characterization of hollow defect in dry-cured ham

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

"Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham"

Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content

2008

An improved microtitre enzyme immunoassay to measure the boar taint steroid 5alpha-androst-16-en-3-one in blood plasma of pigs

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

2004

Analytical limits of total and insoluble collagen content measurements and of type I and III collagen analysis by electrophoresis in bovine muscles

1995

Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part II. Volatile components

1985

Testosterone and the incidence of boar taint: Effects of testosterone or testosterone propionate on the incidence of boar taint in implanted barrows