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A comparison of the flavour volatiles from cooked beef and pork meat systems

โœ Scribed by Donald S. Mottram; Robert A. Edwards; J. H. Halliday Macfie

Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
642 KB
Volume
33
Category
Article
ISSN
0022-5142

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๐Ÿ“œ SIMILAR VOLUMES

Dried meat. III. The water relations of
Dried meat. III. The water relations of airdried, pre-cooked beef and pork
โœ Gane, R. ๐Ÿ“‚ Article ๐Ÿ“… 1943 ๐Ÿ› Wiley (John Wiley & Sons) โš– 242 KB

## Discussion Lipase can hydrolyse fats a t temperatures well below the freezing point: e.g., -30' c., and therefore, since freezing nnd drying both reduce the activity of water in the system, it is not surprising that lipase action occurs in dried egg. A " criticel" water content, below which the

Volatile sulfur containing compounds in
Volatile sulfur containing compounds in simulated meat flavour and their comparison with the constituents of natural aroma
โœ Golovnya, R. V. ;Misharina, T. A. ;Garbuzov, V. G. ;Medvedyev, F. A. ๐Ÿ“‚ Article ๐Ÿ“… 1983 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 699 KB

The composition of sulfur containing compounds in simulated meat flavour goods for food industry and obtained through MAILLARD reaction from bakery yeast autolysate was studied for 111s l i ~ L I I I I C tias chromatographic analysis on a series of four columns of different polarity identified 37 co