Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs

Volatile compounds in meat and meat products

Monika Kosowska, Małgorzata Majcher, Teresa Fortuna · Food Science and Technology · 2017 · 198 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effect of aging on volatile compounds in cooked beef

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Agriculture, Food Science, Aging +13

Effect of Lipid Composition on Meat-like Model Systems Containing Cysteine, Ribose, and Polyunsaturated Fatty Acids

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Agriculture, Biochemistry, Food Science +17

Behavioural responses of lambs of three ages in the first three hours after three methods of castration and tail docking

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Life Sciences, Animal Sciences, Zoology +5

Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef

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