2008•Meat ScienceRequires access

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

Lene Meinert, Kaja Tikk, Meelis Tikk, Per B. Brockhoff, Wender L.P. Bredie, Charlotte Bjergegaard, Margit Dall Aaslyng

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Key concepts: Flavour, Food science, Raw meat, Longissimus dorsi, Chemistry, Glycogen, Sensory analysis, Lipid oxidation

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Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities — Research Paper | ScholarLens