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Abstract
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...]
dc.contributor.authorGrigioni, Gabriela Maria
dc.contributor.authorPaschetta, Fernanda
dc.contributor.authorSoteras, Trinidad
dc.contributor.authorMessina, Valeria Marisa
dc.date.accessioned2018-06-12T11:50:56Z
dc.date.available2018-06-12T11:50:56Z
dc.date.issued2013-02
dc.identifier.issn2306-8515
dc.identifier.issn1726-5479
dc.identifier.urihttp://www.sensorsportal.com/HTML/DIGEST/february_2013/P_1148.pdf
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2597
dc.description.abstractThe 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.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.sourceSensors and Transducers 149 (2) : 199-204 (February 2013)es_AR
dc.subjectOlores_AR
dc.subjectSmelleng
dc.subjectCarne de Reses_AR
dc.subjectBeefeng
dc.subjectPropiedades Organolépticases_AR
dc.subjectOrganoleptic Propertieseng
dc.subjectSensoreses_AR
dc.subjectSensorseng
dc.subject.otherNariz Electrónicaes_AR
dc.titleOdour Profile of Beef Using an Electronic Nose Based on MOS-Sensores_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Paschetta, Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. CINSO-CITEDEF, UNIDEF; Argentinaes_AR
dc.subtypecientifico


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