Odor Emissions from Raw Meat of Freshly Slaughtered Cattle during Inspection - Conte, Francesca; Cincotta, Fabrizio; Condurso, Concetta; Verzera, Antonella; Panebianco, Antonio (Foods, 2021)
Keywords: Acetoin; Aroma compounds; Beef cattle; Butyrolactone; Calibration; Cattle; Food science; freshly slaughtered cattle; HS-SPME-GC-MS; Inspection; Life sciences; Meat; necropsy; Odors; Off odor; off odors; raw meat; Regulation; Reproducibility; Slaughter; Solid phase methods; Standard deviation; veterinarians; Veterinary medicine; Volatile compounds; Volatiles; United States--US; Italy