Volatile Lipid Oxidation Products of Wagyu and Domestic Breeds of Beef
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (4) , 1091-1095
- https://doi.org/10.1021/jf950373x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Lipid Content and Composition of Wagyu and Domestic Breeds of BeefJournal of Agricultural and Food Chemistry, 1995
- Effects of biological source on cooking and palatability attributes of beef produced for the Japanese marketMeat Science, 1993
- Effect of packaging and storage conditions on development of warmed-over flavour in sliced, cooked meatZeitschrift für Lebensmittel-Untersuchung und Forschung, 1993
- Effect of different cooking methods on warmed-over flavour development in porkZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storageJournal of Agricultural and Food Chemistry, 1991
- Influence of Phospholipid Content and Fatty Acid Composition of Individual Phospholipids in Muscle from Bison, Hereford and Brahman Steers on FlavorJournal of Food Science, 1989
- The flavor intensity of some carbonyl compounds important in oxidized fatsJournal of Oil & Fat Industries, 1984
- ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMSJournal of Food Science, 1979
- A comparison of the chemical composition of boiled and roasted aromas of heated beefJournal of Agricultural and Food Chemistry, 1977
- WARMED‐OVER FLAVOR IN COOKED MEATSJournal of Food Science, 1971