Concepedia

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

Shiqing Song, Qi Tang, Khizar Hayat, Eric Karangwa, Xiaoming Zhang, Zuobing Xiao

Meat Science · 2013 · 69 citations · 24 references

DOI

Concepts

References

24

A fresh look at meat flavor

Chris R. Calkins, J. M. Hodgen · Meat Science · 2007 · 624 citations

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Lipid oxidation: Mechanisms, products and biological significance

E. N. Frankel · Journal of the American Oil Chemists Society · 1984 · 524 citations

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Sensory evaluation of food — Statistical methods and procedures

Ronald Jowitt · Journal of Food Engineering · 1987 · 377 citations

, , +13

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

Diego L. García‐González, Noelia Tena, Ramón Aparicio-Ruı́z et al. · Meat Science · 2008 · 190 citations · Full text

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

A.J. Pham, M. Wes Schilling, W.B. Mikel et al. · Meat Science · 2008 · 190 citations

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