Volatile compounds profile in aged beef using lipidic sources coatings.

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Author(s): NASSU, R. T.; FRANCISCO, V. C.; SOUZA, J. H. R.; PFLANZER, S. B.

Summary: Volatile compounds are responsible for the formation of meat aroma and flavor, and are affected by processing, storage and cooking.

Publication year: 2023

Types of publication: Paper in annals and proceedings

Unit: Embrapa Southeastern Livestock

Keywords: Butter aging, Different lipid sources, Formation of meat aroma, Lipid oxidation reaction, Meat aging process, Meat flavor, Proteolysis reactions

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