Cooked meat flavor arises through a combination of thermally generated aroma volatile and non-volatile compounds in a matrix of muscle fiber, connective tissue and fat.Ageing could affect meat odor, taste and flavor by the development of odors compounds in the raw product. The aim of the work is to assess the ageing effect on the volatile compounds profile by solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) analysis of foal meat vacuum packaged storage at 4 °C for a period of 14 days.

Foal meat volatile compounds: effect of vacuum ageing on Semimembranosus muscle

Maggiolino, Aristide
;
Centoducati, Pasquale;De Palo, Pasquale
2019

Abstract

Cooked meat flavor arises through a combination of thermally generated aroma volatile and non-volatile compounds in a matrix of muscle fiber, connective tissue and fat.Ageing could affect meat odor, taste and flavor by the development of odors compounds in the raw product. The aim of the work is to assess the ageing effect on the volatile compounds profile by solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) analysis of foal meat vacuum packaged storage at 4 °C for a period of 14 days.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11586/222628
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