Ruminant meat flavor is an important quality and sensory parameter which relays mainly on
the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and …

Lipid oxidation is a major factor in meat quality. In order to relate human perceptions of lipid
oxidation, as determined by a trained taste panel, to a chemical measurement of oxidation …

With the increase in sensitivity and selectivity of instruments, volatiles can now be analyzed
under conditions very close to those by which humans perceive aroma. However, without …

The effect of meat cooking was measured on myofibrillar proteins from bovine M. Rectus
abdominis. The heating treatment involved two temperatures (100° C during 5, 15, 30, and …

The population growth fact of the world has been much quickly increasing through the years.
As reported by the United Nations Population Fund (UNFPA) the estimated world population …

Antioxidative efficiency of extracts of rosemary, green tea, coffee and grape skin in
precooked pork patties was investigated during storage under retail conditions (10 days, 4° …

Lipolysis and lipid oxidation as well as the relationship between them during processing of
Chinese traditional smoke-cured bacon were studied by evaluating the changes in …

The effect of grape seed extract (GS; 0.01% and 0.02%), oleoresin rosemary (OR; 0.02%)
and water‐soluble oregano extract (WS; 0.02%) on oxidative and color stability of cooked …

Animal welfare issues are becoming increasingly prominent in animal production, for both
economic and moral reasons. This book presents a clear understanding of the relationship …

Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid
oxidation and production of volatile organic compounds (VOC). In this study, we evaluated …