The electronic nose was confirmed to be very useful in order to investigate global aroma characteristics more in raw than, less well, in cooked meat or sampling gas in Nalophan bags. Dynamic monitoring of cooking process in a wide oven appear not so reliable because it may interfere with sample preparation for cooking meat as integer or as ground.

Discrimination of beef vs. pork meat and sample preparations by an electronic nose (EN): preliminary static and dynamic results

BARBERA, Salvatore;CORNALE, Paolo;
2006

Abstract

The electronic nose was confirmed to be very useful in order to investigate global aroma characteristics more in raw than, less well, in cooked meat or sampling gas in Nalophan bags. Dynamic monitoring of cooking process in a wide oven appear not so reliable because it may interfere with sample preparation for cooking meat as integer or as ground.
52nd International Congress of Meat Science and Technology
Dublin (Ireland)
13 -18 August 2006
Harnessing and Exploiting Global Opportunities
Ed. D. Troy, R. Pearce, B. Byrne, J. Kerry, Wageningen Academic Publishers, The Nederlands 2006
663
664
9789086860104
beef; pork; electronic nose; cooked meat; aroma
BARBERA S; CORNALE P; SALA G; MASOERO G
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/70946
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact