Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor

Autores
Grigioni, Gabriela Maria; Paschetta, María Fernanda; Soteras, Trinidad; Messina, Valeria Marisa
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research was to study the odour profile of beef produced under different feeding regimes and cooking conditions using an electronic nose based on MOS sensors to monitor the odour characteristics. Odour profiles of different grilled-cooked muscles were evaluated. A clear discrimination between groups corresponding to muscle was observed. Grilled-cooked samples of Longissimus dorsi muscle from animals fed to other cooking process. under different diets showed a clear discrimination between groups. Finally, Striploins samples cooked by moist-heat method tend to be different when compared.
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Paschetta, María Fernanda. Instituto Nacional de Tecnología Agropecuaria. Instituto de Tecnología de los Alimentos; Argentina
Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria. Instituto de Tecnología de los Alimentos; Argentina
Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigacion y Desarrollo Estratégicos para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina
Materia
Electronic Nose
Meat
Sensors
Volatile Compounds
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2186
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Odour Profile of Beef Using an Electronic Nose Based on MOX-SensorGrigioni, Gabriela MariaPaschetta, María FernandaSoteras, TrinidadMessina, Valeria MarisaElectronic NoseMeatSensorsVolatile Compoundshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/4.2https://purl.org/becyt/ford/4The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research was to study the odour profile of beef produced under different feeding regimes and cooking conditions using an electronic nose based on MOS sensors to monitor the odour characteristics. Odour profiles of different grilled-cooked muscles were evaluated. A clear discrimination between groups corresponding to muscle was observed. Grilled-cooked samples of Longissimus dorsi muscle from animals fed to other cooking process. under different diets showed a clear discrimination between groups. Finally, Striploins samples cooked by moist-heat method tend to be different when compared.Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Paschetta, María Fernanda. Instituto Nacional de Tecnología Agropecuaria. Instituto de Tecnología de los Alimentos; ArgentinaFil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria. Instituto de Tecnología de los Alimentos; ArgentinaFil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigacion y Desarrollo Estratégicos para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; ArgentinaInternational Frequency Sensor Association2013-02-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2186Grigioni, Gabriela Maria; Paschetta, María Fernanda; Soteras, Trinidad; Messina, Valeria Marisa; Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor; International Frequency Sensor Association; Sensors and Transdusers; 149; 2; 28-2-2013; 199-2041726-5479enginfo:eu-repo/semantics/altIdentifier/url/http://www.sensorsportal.com/HTML/DIGEST/P_1148.htminfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:40:02Zoai:ri.conicet.gov.ar:11336/2186instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:40:03.075CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor
title Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor
spellingShingle Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor
Grigioni, Gabriela Maria
Electronic Nose
Meat
Sensors
Volatile Compounds
title_short Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor
title_full Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor
title_fullStr Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor
title_full_unstemmed Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor
title_sort Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor
dc.creator.none.fl_str_mv Grigioni, Gabriela Maria
Paschetta, María Fernanda
Soteras, Trinidad
Messina, Valeria Marisa
author Grigioni, Gabriela Maria
author_facet Grigioni, Gabriela Maria
Paschetta, María Fernanda
Soteras, Trinidad
Messina, Valeria Marisa
author_role author
author2 Paschetta, María Fernanda
Soteras, Trinidad
Messina, Valeria Marisa
author2_role author
author
author
dc.subject.none.fl_str_mv Electronic Nose
Meat
Sensors
Volatile Compounds
topic Electronic Nose
Meat
Sensors
Volatile Compounds
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/4.2
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research was to study the odour profile of beef produced under different feeding regimes and cooking conditions using an electronic nose based on MOS sensors to monitor the odour characteristics. Odour profiles of different grilled-cooked muscles were evaluated. A clear discrimination between groups corresponding to muscle was observed. Grilled-cooked samples of Longissimus dorsi muscle from animals fed to other cooking process. under different diets showed a clear discrimination between groups. Finally, Striploins samples cooked by moist-heat method tend to be different when compared.
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Paschetta, María Fernanda. Instituto Nacional de Tecnología Agropecuaria. Instituto de Tecnología de los Alimentos; Argentina
Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria. Instituto de Tecnología de los Alimentos; Argentina
Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigacion y Desarrollo Estratégicos para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina
description The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research was to study the odour profile of beef produced under different feeding regimes and cooking conditions using an electronic nose based on MOS sensors to monitor the odour characteristics. Odour profiles of different grilled-cooked muscles were evaluated. A clear discrimination between groups corresponding to muscle was observed. Grilled-cooked samples of Longissimus dorsi muscle from animals fed to other cooking process. under different diets showed a clear discrimination between groups. Finally, Striploins samples cooked by moist-heat method tend to be different when compared.
publishDate 2013
dc.date.none.fl_str_mv 2013-02-28
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/2186
Grigioni, Gabriela Maria; Paschetta, María Fernanda; Soteras, Trinidad; Messina, Valeria Marisa; Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor; International Frequency Sensor Association; Sensors and Transdusers; 149; 2; 28-2-2013; 199-204
1726-5479
url http://hdl.handle.net/11336/2186
identifier_str_mv Grigioni, Gabriela Maria; Paschetta, María Fernanda; Soteras, Trinidad; Messina, Valeria Marisa; Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor; International Frequency Sensor Association; Sensors and Transdusers; 149; 2; 28-2-2013; 199-204
1726-5479
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sensorsportal.com/HTML/DIGEST/P_1148.htm
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv International Frequency Sensor Association
publisher.none.fl_str_mv International Frequency Sensor Association
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082889787113472
score 13.22299

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