Article (Scientific journals)
Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls
Machiels, D.; Istasse, Louis; van Ruth, S. M.
2004In Food Chemistry, 86 (3), p. 377-383
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Keywords :
GC-O; model mouth; cooked beef; odour active compound; breed; diet
Abstract :
[en] The volatile compounds of cooked meats from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls were isolated in a model mouth apparatus. Their odour activity was determined by gas chromatography-olfactometry based on a detection frequency method. A total of thirty compounds possessed an odour activity in cooked beef meat. Significant influences of breed and diet on the development of the odour-active compounds of cooked beef meat were observed. The meat of Belgian Blue seemed to generate more odour-active compounds and to be more influenced by the feeding diet than the other breeds. This could be the consequence, at least in part, of its double-muscle condition. However, no obvious justifications could be given to explain the influence of the diet. Different chemical compositions are factors of importance for explaining the different aroma profiles between breeds, but some other parameters should also play an important role. (C) 2003 Elsevier Ltd. All rights reserved.
Disciplines :
Chemical engineering
Food science
Chemistry
Author, co-author :
Machiels, D.
Istasse, Louis ;  Université de Liège - ULiège > Département de productions animales > Nutrition des animaux domestiques
van Ruth, S. M.
Language :
English
Title :
Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls
Publication date :
2004
Journal title :
Food Chemistry
ISSN :
0308-8146
eISSN :
1873-7072
Publisher :
Elsevier Sci Ltd, Oxford, United Kingdom
Volume :
86
Issue :
3
Pages :
377-383
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 11 March 2009

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