Sheep meat comes from a wide variety of farming systems utilising outdoor extensive to
indoor intensive with animals of various ages at slaughter. In Europe, slaughter may occur …

Meat scientists often use objective, laboratory-based methods to understand the sensorial
properties of red meat. These approaches are advantageous because of their …

This review provides an update on our understanding of the chemical reactions (lipid
oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the …

Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins
lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity …

Abstract Globally, around 1.5 billion sheep and goats provide meat and milk on an annual
basis and are important sources of nutrition as well as economic subsistence. The popularity …

Flavor lexicons are a widely used tool for documenting and describing sensory perception of
a selected food. Development of a representative flavor lexicon requires several steps …

China has experienced significant economic growth in recent decades, and this has
accounted for an increase in meat consumption. Therefore, it is important to understand the …

Identification of volatiles in beer is important for consumers acceptability. In this study,
triplicates of 24 beers from three types of fermentation (top/bottom/spontaneous) were …

A sample of 9339 subjects aged 13–75, living in the six macro-regions of Poland rated the
preferences of 140 various food products, eating frequency and factors influencing food …

Variations in diet, age and castration were employed to generate a range of flavours that
were chemically analysed to find the cause of 'pastoral'flavour in sheepmeat and its …