Add to ORKGThe development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research was to study the odour profile of beef produced under different feeding regimes and cooking conditions using an electronic nose based on MOS sensors to monitor the odour characteristics. Odour profiles of different grilled-cooked muscles were evaluated. A clear discrimination between groups corresponding to muscle was observed. Grilled-cooked samples of Longissimus dorsi muscle from animals fed to other cooking process. under different diets showed a clear discrimination between groups. Finally, Striploins samples cooked b...
Electronic nose and olfactometry techniques represent a modern analytical approach in food industry ...
The 500 grams of fresh extra-lean beef was tested using an e-nose in uncontrolled environment condit...
This dataset is originated from 12 type of beef cuts including round (shank), top sirloin, tenderloi...
The development of the aroma and flavour of cooked meat is a very complex process in which different...
The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classif...
The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classif...
The volatile compounds of cooked meats from differently fed Belgian Blue, Limousin and Aberdeen Angu...
Background: The electronic nose is a system of sensors which is far from a real nose’s sensitivity, ...
In the present study, flavor profiles of Chinese spiced beef in the cooking process were comparative...
A metal-oxide sensors array electronic nose (e-nose) was used to discriminate beef loins (Longissimu...
Strong demand and strong price of raw foodstuffs like beef was commonly used in conventional markets...
AbstractThe release of volatile compounds through the beef generating the characteristic odors and f...
The volatile flavour compounds of two commercial Irish beef meats (labelled as conventional and orga...
The high demand of meat causes the seller mix the fresh and not-fresh meat. Electronic nose was used...
Beef is kind of perishable food that easily to decay. Hence, a rapid system for beef quality assessm...
Electronic nose and olfactometry techniques represent a modern analytical approach in food industry ...
The 500 grams of fresh extra-lean beef was tested using an e-nose in uncontrolled environment condit...
This dataset is originated from 12 type of beef cuts including round (shank), top sirloin, tenderloi...
The development of the aroma and flavour of cooked meat is a very complex process in which different...
The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classif...
The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classif...
The volatile compounds of cooked meats from differently fed Belgian Blue, Limousin and Aberdeen Angu...
Background: The electronic nose is a system of sensors which is far from a real nose’s sensitivity, ...
In the present study, flavor profiles of Chinese spiced beef in the cooking process were comparative...
A metal-oxide sensors array electronic nose (e-nose) was used to discriminate beef loins (Longissimu...
Strong demand and strong price of raw foodstuffs like beef was commonly used in conventional markets...
AbstractThe release of volatile compounds through the beef generating the characteristic odors and f...
The volatile flavour compounds of two commercial Irish beef meats (labelled as conventional and orga...
The high demand of meat causes the seller mix the fresh and not-fresh meat. Electronic nose was used...
Beef is kind of perishable food that easily to decay. Hence, a rapid system for beef quality assessm...
Electronic nose and olfactometry techniques represent a modern analytical approach in food industry ...
The 500 grams of fresh extra-lean beef was tested using an e-nose in uncontrolled environment condit...
This dataset is originated from 12 type of beef cuts including round (shank), top sirloin, tenderloi...