Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = 160) evaluated tendern...
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Multidisciplinary Digital Publishing Institute (MDPI)
2022
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/13455 https://www.mdpi.com/2304-8158/10/5/1143 https://doi.org/10.3390/foods10051143 |
Ejemplares similares: Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
- Fruit flesh volatile and carotenoid profile analysis within the Cucumis melo L. species reveals unexploited variability for future genetic breeding
- An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
- Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri)
- Sabor, flavor, gusto, resabio, retrogusto, regusto y pos-gusto en el ajo. Parecidos pero no iguales
- Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition
- Volatile metabolite profiling reveals the changes in the volatile compounds of new spontaneously generated loquat cultivars