Formation of key flavour precursors in bison longissimus dorsi muscle: effect of chilled storage conditioning
Water and lipid-soluble meat flavour precursors are gradually formed post-mortem via biochemical reactions. Storage time and temperature can affect final flavour precursor concentrations which in turn will affect the sensory quality of cooked meat. Selected key flavour precursors were monitored in B...
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2011
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| Online Access: | http://hdl.handle.net/1993/4796 |