Formation and Analysis of Volatile and Odor Compounds in Meat—A Review
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DOI: 10.3390/molecules27196703
Abstract: The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore,… read more here.
Keywords: review; formation analysis; analysis; meat vocs ... See more keywords