Ontology highlight
ABSTRACT:
SUBMITTER: Bittante G
PROVIDER: S-EPMC7768462 | biostudies-literature | 2020 Nov
REPOSITORIES: biostudies-literature
Bittante Giovanni G Ni Qianlin Q Khomenko Iuliia I Gallo Luigi L Biasioli Franco F
Foods (Basel, Switzerland) 20201125 12
Volatile organic compounds (VOCs) are important contributors to meat aroma and are variably correlated with each other. To study the sources of variation and the correlations among meat VOCs, meat cuts from five animal species/categories (chicken, turkey, pork, veal, and beef; two animals/species/retailer: 100 meat cuts) were obtained by 10 retailers. Each cut was processed into four burgers, two of which were grilled and two were cooked in a water bath (400 meat burgers). VOCs were detected by ...[more]