Review of Flavor 1 Differences in Meat and Meat Products
Hundreds or even thousands of volatile compounds present in meat have been documented. However, the flavor of meats have not always been successfully reproduced. This is in part due to interaction of factors such as genetic (species, breed and sex), environment (age, feeding and stress), processing...
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[Yogyakarta] : Universitas Gadjah Mada
1996
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id-ugm-repo.242822014-06-18T00:38:51Z https://repository.ugm.ac.id/24282/ Review of Flavor 1 Differences in Meat and Meat Products Perpustakaan UGM, i-lib Jurnal i-lib UGM Hundreds or even thousands of volatile compounds present in meat have been documented. However, the flavor of meats have not always been successfully reproduced. This is in part due to interaction of factors such as genetic (species, breed and sex), environment (age, feeding and stress), processing methods (for¬mulation and thermal as well non-thermal processing), chemical and biochemical reactions present in meat. Species as well as type of feed are the most important factors influencing fresh meat flavor, while the flavor of processed meat is mostly determined by product formulation and cooking method. [Yogyakarta] : Universitas Gadjah Mada 1996 Article NonPeerReviewed Perpustakaan UGM, i-lib (1996) Review of Flavor 1 Differences in Meat and Meat Products. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=7254 |
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Universitas Gadjah Mada |
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UGM Library |
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Indonesia |
| collection |
Repository Civitas UGM |
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Jurnal i-lib UGM |
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Jurnal i-lib UGM Perpustakaan UGM, i-lib Review of Flavor 1 Differences in Meat and Meat Products |
| description |
Hundreds or even thousands of volatile compounds present in meat have been documented. However, the flavor of meats have not always been successfully reproduced. This is in part due to interaction of factors such as genetic (species, breed and sex), environment (age, feeding and stress), processing methods (for¬mulation and thermal as well non-thermal processing), chemical and biochemical reactions present in meat. Species as well as type of feed are the most important factors influencing fresh meat flavor, while the flavor of processed meat is mostly determined by product formulation and cooking method. |
| format |
Article NonPeerReviewed |
| author |
Perpustakaan UGM, i-lib |
| author_facet |
Perpustakaan UGM, i-lib |
| author_sort |
Perpustakaan UGM, i-lib |
| title |
Review of Flavor 1 Differences in Meat and Meat Products |
| title_short |
Review of Flavor 1 Differences in Meat and Meat Products |
| title_full |
Review of Flavor 1 Differences in Meat and Meat Products |
| title_fullStr |
Review of Flavor 1 Differences in Meat and Meat Products |
| title_full_unstemmed |
Review of Flavor 1 Differences in Meat and Meat Products |
| title_sort |
review of flavor 1 differences in meat and meat products |
| publisher |
[Yogyakarta] : Universitas Gadjah Mada |
| publishDate |
1996 |
| url |
https://repository.ugm.ac.id/24282/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=7254 |
| _version_ |
1681218367476727808 |