The volatile composition and odor of meat and meat products is based on the precursors
present in the raw meat. These are influenced by various pre-slaughter factors (species …

Aldehydes are primary volatile organic compounds (VOCs) in local Chinese chicken meat
and contribute green grass, fatty, citrus, and bitter almond aromas to chicken meat. To …

This study aimed to assess the effect of dietary arginine supplementation on muscle
structure and meat characteristics of lambs also considering lipid oxidation products and to …

摘要为探究电子束辐照对鸡胸肉异味产生的影响, 对不同剂量辐照鸡胸肉中的挥发性化合物进行
检测和分析. 用固相微萃取-气相色谱-质谱联用法(solid phase microextraction-gas …

Abstract Rosemary (Rosmarinus officinalis Linn. or Salvia rosmarinus Spenn.) is an aromatic
herb renowned for its culinary, medicinal, and industrial significance. This review offers a …

The ginger-infused stewed beef exhibited a satisfactory odor in Chinese cooking meat. This
study aimed to reveal its aroma quality and perception mechanism through electronic nose …

The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid
profile, oxidative stability, physico-chemical parameters, and microbiological and sensory …

The study was proposed to investigate the effects of pulsed pressure curing on the beef
absorption of the curing solution, cooking loss, moisture content, centrifugal loss, salt …

Lipids and volatile organic compounds (VOCs) are essential contributors to meat flavor.
However, no studies to date have comprehensively explored the lipids and VOCs in raw …

This study was conducted to investigate the antioxidant effects of selected levels of rosemary
extract (RE) on lipid oxidation, total volatiles (TV), and their sensory characteristics using …