The Development of Aromas in Ruminant Meat
This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. Th...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2013-06-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1420-3049/18/6/6748 |