info:eu-repo/semantics/article
Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor
Fecha
2013-02-28Registro en:
Grigioni, Gabriela Maria; Paschetta, María Fernanda; Soteras, Trinidad; Messina, Valeria Marisa; Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor; International Frequency Sensor Association; Sensors and Transdusers; 149; 2; 28-2-2013; 199-204
1726-5479
Autor
Grigioni, Gabriela Maria
Paschetta, María Fernanda
Soteras, Trinidad
Messina, Valeria Marisa
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 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.