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| KOSOWSKA,Monika; A. MAJCHER,Małgorzata; FORTUNA,Teresa. |
| Abstract Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors contained in raw meat under the influence of temperature. The volatile compounds are generated upon: Maillard reactions, lipid oxidation, interactions between Maillard reaction products and lipid oxidation products as well as upon thiamine degradation. The developed flavor is determined by many factors associated with: raw material (breed, sex, diet and age of animal, conditions and process of slaughter, duration and conditions of meat storage, type of muscle), additives applied and the course of the technological... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Volatile compounds; Meat flavor; Precursors; Meat products. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100001 |
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| Rocha,Karlyene Sousa da; Parente,Henrique Nunes; Parente,Michelle de Oliveira Maia; Ferreira,Evandro Maia; Araújo,Jocélio dos Santos; Queiroga,Rita de Cássia Ramos do Egypto; Madruga,Marta Suely; Batista,Ana Sancha Malveira. |
| The objectives of this trial were to evaluate the fatty acid profile, chemical composition, and sensory effects of crude glycerin on the longissimus dorsi muscle of crossbred Boer goat kids. Twenty crossbred Boer goat kids (20.8±2.9 kg of BW at slaughter) were used in a completely randomized block design to determine the effect of partial replacement of corn by crude glycerin on chemical composition, longissimus dorsi muscle fatty acid profile, and sensory characteristics of meat. Kids were penned individually for 51 d and fed an isonitrogenous (140.0±2.0 g.kg-1 CP, DM basis) diet composed of 700 g.kg-1 concentrate and 300 g.kg-1 Tifton (Cynodon sp.) hay. Increasing levels of crude glycerin (80.0 g/100 g glycerol, DM basis) were 0, 40, 80 or 120 g.kg-1.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycerol; Meat flavor; Meat quality. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982015000700263 |
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