Ruminant meat flavor is an important quality and sensory parameter which relays mainly on
the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and …

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying
behavior and preferences. Chicken meat flavour is supposed to be affected by a number of …

Two types of chicken broth, broiler broth (BB) and native chicken broth (NCB), were used to
analyse their differences in aroma by gas chromatography–olfactometry/mass spectrometry …

The aim of this study was to assess the effects of different thermal treatment temperatures on
volatile compounds, lipid oxidation, and the Maillard reaction in water-boiled salted duck. A …

Variations in the definition of poultry meat quality exist because the quality traits are not
solely based on intrinsic and extrinsic factors but also consumers' preference. Appearance …

Beef rumps (middle gluteal) were dry aged for 28 days using different air flow velocities of 0,
2.5, and 5 m/s (DA0, DA2. 5, and DA5, respectively). The microbial composition …

The taste of chicken soup is dependent upon various taste substances and human senses.
More than 300 nonvolatile compounds reportedly exist in chicken/chicken soup. The primary …

Docosahexaenoic acid (DHA) is a potential regulatory substance for flesh quality of fish,
while the related evaluation is still barely. In this study, the effects of DHA-enriched diets on …

Ultrasonication, a technology that employs high-frequency sound waves, has demonstrated
potential for modifying the properties of various food items. However, the effect of …

Liposoluble antioxidants, including natural and synthetic antioxidants, are substances to
prevent lipid oxidation. From previous studies, the interaction of antioxidants may be the …