Skip to main content Accessibility help
×
×
Home

The role of nutrients in meat flavour formation

  • Linda J. Farmer (a1)
    • Send article to Kindle

      To send this article to your Kindle, first ensure no-reply@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle. Find out more about sending to your Kindle.

      Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      The role of nutrients in meat flavour formation
      Available formats
      ×

      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Dropbox.

      The role of nutrients in meat flavour formation
      Available formats
      ×

      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Google Drive.

      The role of nutrients in meat flavour formation
      Available formats
      ×

Abstract

Copyright

References

Hide All
Farmer, L. J. & Mottram, D. S. (1990 a). The interaction of lipid in the Maillard reaction between cysteine and ribose: the effect of triglyceride and three phospholipids on the volatile products. Journal of the Science of Food and Agriculture 53, 505525.
Farmer, L. J. & Mottram, D. S. (1990 b). Recent studies on the formation of meat-like aroma compounds. In Flavour Science and Technology, pp. 113116 [Bessiere, Y. and Thomas, A. F. editors]. Chichester: John Wiley and Sons.
Farmer, L. J. & Mottram, D. S. (1992). Effect of cysteine and ribose on the volatile thermal degradation products of a triglyceride and three phospholipids. Journal of the Science of Food and Agriculture 60, 489497.
Farmer, L. J. & Mottram, D. S. (1994). Lipid-Maillard interactions in the formation of volatile aroma compounds. In Trends in Flavour Research, pp. 313326 [Maarse, H. and van der Heij, D. J. editors]. Amsterdam: Elsevier.
Farmer, L. J., Mottram, D. S. & Whitfield, F. B. (1989). Volatile compounds produced in Maillard reactions involving cysteine, ribose and phospholipid. Journal of the Science of Food and Agriculture 49, 347368.
Farmer, L. J. & Patterson, R. L. S. (1991). Compounds contributing to meat flavour. Food Chemistry 40, 201205.
Forss, D. A. (1972). Odor and flavor compounds from lipids. Progress in the Chemistry of Fats and other Lipids 13, 181258.
Gasser, U. & Grosch, W. (1988). Identification of volatile flavour compounds with high aroma values from cooked beef. Zeitschrift für Lebensmittel-Untersuchung und Forschung 186, 489494.
Gasser, U. & Grosch, W. (1990). Primary odorants of chicken broth: a comparative study with meat broths from cow and ox. Zeitschrift für Lebensmittel-Untersuchung und Forschung 190, 38.
Grosch, W. & Schieberle, P. (1991). Bread. In Volatile Compounds in Foods and Beverages, pp. 4177 [Maarse, H., editor]. New York: Marcel Dekker.
Grosch, W., Zeiler-Hilgart, G., Cerny, C. & Guth, H. (1993). Studies on the formation of odorants contributing to meat flavours. In Progress in Flavour Precursor Studies, pp. 329342 [Schreier, P. and Winterhalter, P. editors]. Carol Stream, IL: Allured Publishing Company.
Hurrell, R. F. (1982). Maillard reaction in flavour. In Food Flavours, pp. 399437 [Morton, I. D. and MacLeod, A. J., editors]. Amsterdam: Elsevier.
Ishida, K. & Kaji, Y. (1981). Effects of various additives on the volatile substances of cooked chicken. Nippon Shokuhin Kogyo Gakkaishi 28, 615619.
Kiely, P. J., Nowlin, A. C. & Moriarty, J. H. (1960). Bread aromatics from browning systems. Cereal Science Today 5, 273274.
Laksesvela, B. (1960). Supplementation of chick diets with vitamin E to improve meat quality. Journal of the Science of Food and Agriculture 11, 128133.
Larick, D. K. & Turner, B. E. (1990). Headspace volatiles and sensory characteristics of ground beef from forage- and grain-fed heifers. Journal of Food Science 54, 649654.
Maarse, H. (1989). Volatile Compounds in Foods–Qualitative and Quantitative Data, 6th ed. Zeist: TNOCIVO Food Analysis Institute.
MacLeod, G. (1986). The scientific and technological basis of meat flavours. In Developments in Food Flavours, pp. 191223 [Birch, G. G. and Lindley, M. G., editors]. London: Elsevier.
MacLeod, G. & Seyyedain-Ardebili, M. (1981). Natural and simulated meat flavors (with particular reference to beef). CRC Critical Reviews in Food Science and Nutrition 14, 309437.
Marmer, W. N., Maxwell, R. J. & Williams, J. E. (1984). Effects of dietary regimen and tissue site on bovine fatty acid profiles. Journal of Animal Science 59, 109121.
Melton, S. L. (1983). Effect of forage feeding on beef flavor. Food Technology 37, 239248.
Melton, S. L., Black, J. M., Davis, G. W. & Backus, W. R. (1982). Flavor and selected chemical components of ground beef from steers backgrounded on pasture and fed corn up to 140 days. Journal of Food Science 47, 699704.
Moody, W. G. (1983). Beef flavor-a review. Food Technology 37, 227232.
Morrissey, P. A., Buckley, D. J., Sheehy, P. J. A. & Monahan, F. J. (1994). Vitamin E and meat quality. Proceedings of the Nutrition Society 53, 289295.
Morton, I. D., Akroyd, P. & May, C. G. (1960). Flavouring substances. GB Patent no. 836694.
Mottram, D. S. (1987). Lipid oxidation and flavour in meat and meat products. Food Science and Technology Today 1, 159162.
Mottram, D. S. (1991). Meat. In Volatile Compounds in Foods and Beverages, pp. 107177 ([Maarse, H. editor]. New York: Marcel Dekker.
Mottram, D. S. & Edwards, R. A. (1983). The role of triglycerides and phospholipids in the aroma of cooked beef. Journal of the Science of Food and Agriculture 34, 517522.
Mottram, D. S. & Madruga, M. S. (1993). The role of inosine monophosphate as a precursor of meat aroma. Proceedings of the 7th Weurman Flavour Research Symposium Noordwijkerhout, The Netherlands (In the Press.)
Pippen, E. L. & Nonaka, M. (1960). Volatile carbonyl compounds of cooked chicken. II. Compounds volatilized with steam during cooking. Food Research 25, 764769.
Rhee, K. S. (1988). Enzymic and non-enzymic catalysis of lipid oxidation in muscle foods. Food Technology 42, 127132.
Salter, L. J., Mottram, D. S. & Whitfield, F. B. (1988). Volatile compounds produced in Maillard reactions involving glycine, ribose and phospholipid. Journal of the Science of Food and Agriculture 46, 227242.
Saxby, M. J. (editor) (1993). Food Taints and Off-flavours. Glasgow: Blackie Academic & Professional.
Shahidi, F., Rubin, L. J. & D'Souza, L. A. (1986). Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation. CRC Critical Reviews in Food Science and Nutrition 24, 141243.
van den Ouweland, G. A. M., Demole, E. P. & Enggist, P. (1989). Process meat flavor development and the Maillard reaction. In Thermal Generation of Aromas, pp. 433441 [Parliment, Y. H. McGorrin, R. J. and Ho, C.-T., editors]. Washington, DC: American Chemical Society.
van den Ouweland, G. A. M. & Peer, H. G. (1975). Components contributing to beef flavor. Volatile compounds produced by the reaction of 4-hydroxy-5-methyl-3(2H)-furanone and its thio analog with hydrogen sulfide. Journal of Agricultural and Food Chemistry 23, 501505.
Whitfield, F. B., Mottram, D. S., Brock, S., Puckey, D. J. & Salter, L. J. (1988). Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose. Journal of the Science of Food and Agriculture 42, 261272.
Wong, E., Nixon, L. N. & Johnson, C. B. (1975). Volatile medium chain fatty acids and mutton flavour. Journal of Agricultural and Food Chemistry 23, 495498.
Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

Proceedings of the Nutrition Society
  • ISSN: 0029-6651
  • EISSN: 1475-2719
  • URL: /core/journals/proceedings-of-the-nutrition-society
Please enter your name
Please enter a valid email address
Who would you like to send this to? *
×

Metrics

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed