Journal of Animal and Veterinary Advances

Year: 2010
Volume: 9
Issue: 17
Page No. 2246 - 2248

Biochemical Taste Parameters in Meat and Sea Products

Authors : M. Kayim, M. Cimen, E. Can and V. Kizak


Baliga, B.R. and N. Madaiah, 1971. Preparation of mutton sausages. J. Food Sci., 36: 607-610.
CrossRef  |  

Bartholomew, D.T. and C.I. Osuala, 1986. Acceptability of flavor texture and appearance in mutton processed meat products made by smoking, curing, spicing, adding starter cultures and modifying fat source. J. Food Sci., 51: 1560-1562.
CrossRef  |  

Beriain, M.J., P. Bas, A. Purroy and T. Treacher, 2003. Effect of animal and nutritional factors and nutrition on lamb meat quality.

Cramer, D.A., 1983. Chemical compounds implicated in lamb flavor. Food Technol., 37: 249-257.

De Roos, K.B., 1997. How Lipids Influence Food Flavor. Food Technol., 51: 60-62.

Field, R.A., J.C. Williams and G.J. Miller, 1983. The effects of diet onlamb flavor. Food Technol., 37: 258-263.

Hofmann, K., 1990. 36th ICoMST, Proceedings III, 941. Havana, Cuba.

Hultin, H.O., 1985. Characteristics of Muscle Tissue. In: Food Chemistry, Fennema, O.R. (Ed.). Marcel Dekker Inc., New York, pp: 725-789.

Kirimura, J. and A. Shimizu, 1969. The contribution of peptides and amino acids to the taste of foods. J. Agric. Food Chem., 17: 689-695.
CrossRef  |  

Lawless, H.T. and H. Heymann, 1998. Physiological and Psychological Foundations of Sensory Function, Chapter 2, Sensory Evaluation of Food Principles and Practices. Chapman and Hall, New York.

MacLeod, G., 1994. The Flavor of Beef. In: Flavor of Meat and Meat Products, Shahidi, F. (Ed.). Blackie Academic and Professional, London, pp: 4-37.

Mackie, I.M., 1993. The effects of freezing on flesh proteins. Food Rev. Int., 9: 575-610.

Makri, M., M. Melvin, G. Xotos and X. Doubi, 2007. The bio-chemical and sensory properties of gilthead seabrem (Sparua aura) frozenat different characteristic freezing times. J. Food Qual., 30: 970-992.

Meisinger, D. and R.K. Miler, 1998. Pork Qualiti Isues. Nationali Pork Producers Council, Des Monies, IA., pp: 29-32.

Mottram, D.S., 1998. Flavor formation in meat and meat products: a review. Food Chem., 62: 415-424.
CrossRef  |  

Ogmundsson, J. and S. Adalsteinsson, 1979. Traditional smoke curing of mutton in Iceland, in summaries of additional papers on smoke curing. Food Technol., 33: 86-86.

Olafsdottir, G. and J. Fleurence, 1998. Evaluation of fish freshness using volatile compounds-Classification of volatile compounds in fish. Proceedings of the Final meeting of the Concerted Action: Evaluation of Fish Freshness, Nov. 12-14, International Institute of Refrigeration, pp: 55-69.

Pearson, A.M., L.M. Wenham, W.A. Carse, K. McLead, C.L. Davey and A.H. Kirton, 1973. Observations on the contribution of fat and lean to the aroma of cooked beef and lamb. J. Anim. Sci., 36: 511-515.
Direct Link  |  

Shahidi, F., 1994. Flavor of Meat and Meat Products an Overview. In: Flavor of Meat and Meat Products, Shahidi, F. (Ed.). Blackie Academic and Professional, London, pp: 1-3.

Shenouda, S.Y.K., 1980. Theories of protein denaturation during frozen storage of fish flesh. Adv. Food Res., 26: 275-311.

Shewfelt, R.L., 1981. Fish muscle lipolysis-A review. J. Food Biochem., 5: 79-100.

Spanier, A.M. and J.A. Miller, 1993. Role of Proteins and Peptides in Meat Flavor. In: Food Flavor and Safety, Spanier, A.M., H. Okai and M. Tamura (Eds.). American Chemical Society, Washington, D.C., pp: 78-97.

Wenham, L.M., 1974. Studies in ewe mutton quality palability of beef and mutton patties. N. Z. J. Aaric. Res., 17: 203-205.

Design and power by Medwell Web Development Team. © Medwell Publishing 2023 All Rights Reserved