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The Development of Aromas in Ruminant Meat
AbstractThis review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability.
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Resconi, V.C.; Escudero, A.; Campo, M.M. The Development of Aromas in Ruminant Meat. Molecules 2013, 18, 6748-6781.View more citation formats
Resconi VC, Escudero A, Campo MM. The Development of Aromas in Ruminant Meat. Molecules. 2013; 18(6):6748-6781.Chicago/Turabian Style
Resconi, Virginia C.; Escudero, Ana; Campo, María M. 2013. "The Development of Aromas in Ruminant Meat." Molecules 18, no. 6: 6748-6781.
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