Volatile compounds profile in aged beef using lipidic sources coatings.

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dc.contributorRENATA TIEKO NASSU, CPPSE; VANESSA C. FRANCISCO, SÃO PAULO STATE UNIVERSITY; JONATÃ H. R. SOUZA, STATE UNIVERSITY OF CAMPINAS; SÉRGIO B. PFLANZER, STATE UNIVERSITY OF CAMPINAS.
dc.creatorNASSU, R. T.
dc.creatorFRANCISCO, V. C.
dc.creatorSOUZA, J. H. R.
dc.creatorPFLANZER, S. B.
dc.date2024-09-23T20:53:25Z
dc.date2024-09-23T20:53:25Z
dc.date2024-09-23
dc.date2023
dc.date.accessioned2026-07-07T05:33:43Z
dc.descriptionVolatile compounds are responsible for the formation of meat aroma and flavor, and are affected by processing, storage and cooking.
dc.identifierIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 69., 2023, Padova, Italy. Proceedings... Padova, Italy: ICOMST, 2023.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1167536
dc.identifier.urihttp://hdl.handle.net/123456789/495039
dc.languageeng
dc.rightsopenAccess
dc.subjectFormation of meat aroma
dc.subjectMeat flavor
dc.subjectProteolysis reactions
dc.subjectLipid oxidation reaction
dc.subjectMeat aging process
dc.subjectButter aging
dc.subjectDifferent lipid sources
dc.titleVolatile compounds profile in aged beef using lipidic sources coatings.
dc.typeArtigo em anais e proceedings

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