Muscle fibre type composition influences the formation of odour-active volatiles in beef.

Li, Zhenzhao; Ha, Minh; Frank, Damian; Hastie, Melindee; Warner, Robyn D

Li, Zhenzhao; Ha, Minh; Frank, Damian; Hastie, Melindee; Warner, Robyn D.

Afiliação

Li Z; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
Ha M; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
Frank D; All G Foods, Waterloo, NSW 2017, Australia.
Hastie M; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
Warner RD; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia. Electronic address: robyn.warner@unimelb.edu.au.

Food Res Int ; 165: 112468, 2023 03.

Article em En | MEDLINE | ID: mdl-36869481

Assuntos

Antioxidantes; Hemeproteínas; Animais; Bovinos; Acetoína; Aromatizantes; Heme; Fibras Musculares Esqueléticas; Odorantes

Palavras-chave

Antioxidant capacity; Beef flavour; Fibre-type composition; SPME-GCMS; Total heme protein; Volatile; pH

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Hemeproteínas / Antioxidantes Limite: Animals Idioma: En Revista: Food Res Int Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Austrália

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