Ruminant meat flavor influenced by different factors with special reference to fatty acids
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 …
the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and …
Sheep and goat meat processed products quality: A review
Even though sheep and goat processed meat products are not as popular as pork, beef or
poultry and are generally considered not as important, they have a very important role in …
poultry and are generally considered not as important, they have a very important role in …
Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage
X Guo, Y Wang, S Lu, J Wang, H Fu, B Gu, B Lyu… - Lwt, 2021 - Elsevier
Abstract Changes in proteolysis, protein oxidation, flavor, color and texture in dry-cured
mutton ham during storage for 0, 30, 60, 90, 120, 150 and 180 days are investigated in this …
mutton ham during storage for 0, 30, 60, 90, 120, 150 and 180 days are investigated in this …
Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham
J Luo, MM Nasiru, H Zhuang, G Zhou… - Food Research …, 2021 - Elsevier
The effects of partial NaCl substitution combined with high-temperature ripening on the
proteolysis and formation of volatile compounds in dry-cured lamb ham was investigated …
proteolysis and formation of volatile compounds in dry-cured lamb ham was investigated …
[HTML][HTML] Role of Lactobacillus plantarum with antioxidation properties on Chinese sausages
L Mei, D Pan, T Guo, H Ren, L Wang - Lwt, 2022 - Elsevier
Excessive protein and lipid oxidation can lead to the deterioration of sausage quality,
especially flavour. Functional starter culture increases their attractiveness through sensory …
especially flavour. Functional starter culture increases their attractiveness through sensory …
Advances in sheep and goat meat products research
The main goal of this chapter was to review the state of the art in the recent advances in
sheep and goat meat products research. Research and innovation have been playing an …
sheep and goat meat products research. Research and innovation have been playing an …
Effect of NaCl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina
The present study aimed to evaluate the effect of NaCl replacement in the physicochemical
quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were …
quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were …
Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet
F Leroy, C Charmpi, L De Vuyst - FEMS Microbiology Reviews, 2023 - academic.oup.com
Despite being part of the now often unfavourably perceived category of processed meats,
fermented meats remain of substantial nutritional, economic, and cultural importance in …
fermented meats remain of substantial nutritional, economic, and cultural importance in …
The impact of diet on the quality of fresh meat and smoked ham in goat
Goat meat contains low amount of saturated fatty acids and cholesterol and it is a healthier
alternative compared to other types of red meat. The aim of this study was to investigate the …
alternative compared to other types of red meat. The aim of this study was to investigate the …
Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
Physicochemical and sensory characteristics of sheep and goat cured legs were evaluated.
The pH values (5.7–5.8) and aw (0.87 and 0.83) found to be adequate to control meat …
The pH values (5.7–5.8) and aw (0.87 and 0.83) found to be adequate to control meat …