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Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach

Abstract Fat deposition in animal muscles differs according to the genetics and muscle anatomical locations. Moreover, different fat to lean muscle ratios (quality grade, QG) might contribute to aroma development in highly marbled beef. Scientific evidence is required to determine whether the abunda...

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Principais autores: Dicky Tri Utama, Aera Jang, Gur Yoo Kim, Sun-Moon Kang, Sung Ki Lee
Format: Artigo
Sprog:Inglês
Udgivet: Springer Nature 2022-03-01
Serier:Food Science of Animal Resources
Fag:
hierarchical clustering
lipid oxidation
marbling
multivariate analysis
principal component analysis
volatile compounds
Online adgang:https://doi.org/10.5851/kosfa.2021.e75
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