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Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor

Resumen
The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research was to study the odour profile of beef produced under different feeding regimes and cooking conditions using an electronic nose based on MOS sensors to monitor the odour characteristics. Odour profiles of different grilled-cooked muscles [ver mas...]
The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research was to study the odour profile of beef produced under different feeding regimes and cooking conditions using an electronic nose based on MOS sensors to monitor the odour characteristics. Odour profiles of different grilled-cooked muscles were evaluated. A clear discrimination between groups corresponding to muscle was observed. Grilled-cooked samples of Longissimus dorsi muscle from animals fed to other cooking process. under different diets showed a clear discrimination between groups. Finally, Striploins samples cooked by moist-heat method tend to be different when compared. [Cerrar]
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Autor
Grigioni, Gabriela Maria;   Paschetta, Fernanda;   Soteras, Trinidad;   Messina, Valeria Marisa;  
Fuente
Sensors and Transducers 149 (2) : 199-204 (February 2013)
Fecha
2013-02
ISSN
2306-8515
1726-5479
URI
http://www.sensorsportal.com/HTML/DIGEST/february_2013/P_1148.pdf
http://hdl.handle.net/20.500.12123/2597
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pdf
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artículo
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Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
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