A metal-oxide sensors array electronic nose (e-nose) was used to discriminate beef loins (Longissimus thoracis) obtained from Piemontese bulls fed without or with flaxseed and subjected to 3 different aging periods (2, 7, 10 days) at 4°C. At 7 days of aging, samples were also assessed for flayor intensity by panelists. A comparison between e-nose and panel assessments was performed subjecting a 7 days e-nose reading on cooked meat to partial least square regression for flavor prediction. The e-nose could not discriminate populations in meat samples, however it could represent a valuable tool in supporting flavor scoring from sensorv evaluation.

Moschini, M., Sigolo, S., Brugiapaglia, A., Renna, M., Lussiana, C., Prandini, A., Use of electronic nose to discriminate meats from bulls fed diet with or without flaxseed inclusion and subjected to different aging periods, <<ITALIAN JOURNAL OF FOOD SCIENCE>>, 2018; 30 (3): 440-455 [http://hdl.handle.net/10807/133620]

Use of electronic nose to discriminate meats from bulls fed diet with or without flaxseed inclusion and subjected to different aging periods

Moschini, M.;Sigolo, S.;Prandini, A.
2018

Abstract

A metal-oxide sensors array electronic nose (e-nose) was used to discriminate beef loins (Longissimus thoracis) obtained from Piemontese bulls fed without or with flaxseed and subjected to 3 different aging periods (2, 7, 10 days) at 4°C. At 7 days of aging, samples were also assessed for flayor intensity by panelists. A comparison between e-nose and panel assessments was performed subjecting a 7 days e-nose reading on cooked meat to partial least square regression for flavor prediction. The e-nose could not discriminate populations in meat samples, however it could represent a valuable tool in supporting flavor scoring from sensorv evaluation.
Inglese
Moschini, M., Sigolo, S., Brugiapaglia, A., Renna, M., Lussiana, C., Prandini, A., Use of electronic nose to discriminate meats from bulls fed diet with or without flaxseed inclusion and subjected to different aging periods, <<ITALIAN JOURNAL OF FOOD SCIENCE>>, 2018; 30 (3): 440-455 [http://hdl.handle.net/10807/133620]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10807/133620
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