Article ID Journal Published Year Pages File Type
5791557 Meat Science 2014 7 Pages PDF
Abstract
► Cooking odour is an important component of sheepmeat eating quality. ► Each chemical compound was related to consumer sensory scores of grilled lamb. ► Two BCFAs negatively impacted on 'Like Smell' consumer sensory scores of cooked meat.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat
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