期刊
MEAT SCIENCE
卷 113, 期 -, 页码 139-153出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2015.11.022
关键词
Game meat; Fatty acids; Volatile aroma compounds; Grass fed; Browse
资金
- South African Research Chairs Initiative (SARChI)
- South African Department of Science and Technology
- NRF
Flavour is a very important attribute contributing to the sensory quality of meat and meat products. Although the sensory quality of meat includes orthonasal and retronasal aroma, taste, as well as appearance, juiciness and other textural attributes, the focus of this review is primarily on flavour. The influence of species, age, gender, muscle anatomical location, diet, harvesting conditions, ageing of meat, packaging and storage, as well as cooking method on the flavour of game meat are discussed. Very little research is available on the factors influencing the flavour of the meat derived from wild and free-living game species. The aim of this literature review is thus to discuss the key ante- and post-mortem factors that influence the flavour of game meat, with specific focus on wild and free-living South African game species. (C) 2015 Elsevier Ltd. All rights reserved.
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