Aristide Maggiolino et al.
Journal of the science of food and agriculture, 99(4), 1660-1667 (2018-09-11)
Cooked meat flavor arises through a combination of thermally generated aroma volatile and nonvolatile compounds in a matrix of muscle fiber, connective tissue, and fat. Ageing could affect meat odor, taste, and flavor by the development of odor compounds in