Hydrogen sulphide in cooked chicken meat
- 1 September 1969
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 4 (3) , 283-289
- https://doi.org/10.1111/j.1365-2621.1969.tb01524.x
Abstract
Summary. Precautions necessary for the determination of hydrogen sulphide in chicken meat are outlined and data given for its production during heating and subsequent disappearance on standing.Keywords
This publication has 11 references indexed in Scilit:
- Chemical studies on the herring (Clupea harengus). XI.—Quantitative estimation of volatile sulphur compounds produced during the cooking of herringJournal of the Science of Food and Agriculture, 1967
- Aroma Significance of Sulfur Compounds in Surface-Ripened CheeseJournal of Dairy Science, 1966
- Changes in the Sulphydryl and Disulphide Groups in Beef Muscle Proteins During HeatingNature, 1965
- Chicken Flavor and Aroma, Separation and Identification of Carbonyl and Sulfur Compounds in Volatile Fraction of Cooked ChickenJournal of Agricultural and Food Chemistry, 1965
- Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile FractionJournal of Food Science, 1965
- Factors influencing the production of hydrogen sulphide from meat during heatingJournal of the Science of Food and Agriculture, 1964
- Origin of Hydrogen Sulfide in Heated Chicken MuscleJournal of Food Science, 1964
- Hydrogen sulphide in Cheddar cheese; its estimation and possible contribution to flavourJournal of Dairy Research, 1963
- Beitrag zur kolorimetrischen bestimmung von sulfid-ionenMicrochimica Acta, 1953
- NotesThe Analyst, 1946