| Autor: |
Isoppo, S., Cornale, P., Barbera, S. |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; May2009, Vol. 1137 Issue 1, p432-434, 3p, 2 Color Photographs, 2 Graphs |
| Abstrakt: |
An Electronic Nose, comprising 10 MOS, was used to carry out meat aroma measurements in order to define an analytical protocol. Every meat sample (Longissimus Dorsi) was tested before, during and after cooking in oven (at 165° C for 600 seconds). Analysis took place in these three steps because consumers perceive odor when they buy (raw aroma), cook (cooking aroma) and eat meat (cooked aroma). Therefore these tests permitted to obtain a protocol useful to measure aroma daily perceived by meat eater. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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