While commission reports and nutritional guidelines raise concerns about the effects of
consuming red meat on human health, the impacts of how livestock are raised and finished …

This article provides an overview of fatty acids in meat, their variation among animal species,
and the roles of fatty acids as flavor precursors. Animal fat mostly consists of triglycerides …

Abstract Beef, pork and mixed (70% beef and 30% pork) minced meat samples were
obtained from a meat processing plant in Athens during a two-year survey and analyzed …

The evolution of the microbial spoilage population for air-and vacuum-packaged meat (beef
and pork) stored at 4° C was investigated over 11 days. We monitored the viable counts …

This work presents a headspace-solid phase microextraction-gas chromatography-mass
spectrometry (HS-SPME-GC-MS) method for the analysis of solid food samples in extended …

The dependence of Mentha pulegium L.(pennyroyal) essential oil composition, obtained by
supercritical carbon dioxide (SC-CO2), with the following parameters: pressure …

Procedures used to isolate flavor components can have profound effects on the composition
of the final product. Distillation, extraction, adsorption, and other methods are frequently …

Volatile organic compounds (VOCs) released by humans through their skin were
investigated in near real time using ion mobility spectrometry after gas chromatographic …

This study aimed to determine how quality grade and degree of doneness (DOD) influence
the development of volatile compounds among beef whole muscle and ground patties …

Volatile compounds of raw beef from Asturiana de los Valles, Morucha, Parda Alpina,
Pirenaica, and Retinta cattle breeds were studied. Steaks were packaged under 60% O2 …