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;
2006-01-01
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.
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