Concepedia

Meat Lipolysis

Meat Lipolysis is a biochemical process denoting the enzyme-catalyzed hydrolysis of ester bonds in triglycerides within meat tissues, resulting in the release of free fatty acids and glycerol, distinguished by its occurrence in post-mortem muscle systems and its impact on meat flavor, aroma, and oxidative stability during processing and storage.

58

Publications

3.6K

Citations

193

Authors

57

Institutions

Publications per year

2017–2026

12

Parents

Publications

58

Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products

Fidel Toldrá · Meat Science · 1998 · 376 citations

, , +13

The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

Qian Chen, Baohua Kong, Qi Han et al. · LWT · 2016 · 304 citations

, , +17

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

José M. Lorenzo, Daniel Franco · Meat Science · 2012 · 207 citations

, , +17

Proteolysis and lipolysis in flavour development of dry-cured meat products

Fidel Toldrá · Meat Science · 1998 · 201 citations

, , +13

Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants

Emanuela Zanardi, Sergio Ghidini, A. Battaglia et al. · Meat Science · 2003 · 135 citations

, , +17

1–5 of 58

Authors

193

  1. FT
    Fidel Toldrá

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    4 publications · 726 citations

    4

    h-index

  2. PH
    Pilar Hernández

    Universitat Politècnica de València, Spain

    3 publications · 225 citations

    3

    h-index

  3. JC
    Javier Carballo

    Universidade de Vigo, Spain

    3 publications · 71 citations

    3

    h-index

  4. JM
    José M. Lorenzo

    Centro Tecnológico de Automoción de Galicia, Spain

    3 publications · 299 citations

    3

    h-index

  5. BB
    Birgitte Bjørn Sørensen

    Royal Agricultural University, United Kingdom

    3 publications · 82 citations

    3

    h-index

1–5 of 193

Institutions

57

  1. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    9 h-index

    23 publications

    1.6K citations

  2. Universitat Politècnica de València

    Valencia, Spain

    3 h-index

    10 publications

    532 citations

  3. Universidad Complutense de Madrid

    Madrid, Spain

    3 h-index

    8 publications

    467 citations

  4. Universidade de Vigo

    Vigo, Spain

    3 h-index

    13 publications

    301 citations

  5. Department of Agricultural Sciences

    Moscow, Russia

    2 h-index

    2 publications

    69 citations

  6. University College Cork

    Cork, Ireland

    2 h-index

    6 publications

    224 citations

  7. Royal Agricultural University

    Cirencester, United Kingdom

    2 h-index

    3 publications

    102 citations

  8. University of Bologna

    Bologna, Italy

    2 h-index

    10 publications

    165 citations

1–8 of 57

Venues

  1. Meat Science

    19 publications · 1.8K citations

    17

    h-index

  2. Journal of Agricultural and Food Chemistry

    3 publications · 165 citations

    3

    h-index

  3. Journal of the Science of Food and Agriculture

    3 publications · 121 citations

    3

    h-index

  4. Foods

    3 publications · 93 citations

    3

    h-index

  5. International Journal of Food Properties

    2 publications · 59 citations

    2

    h-index

1–5