Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor
- Autores
- Grigioni, Gabriela Maria; Paschetta, 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.
Instituto de Tecnología de Alimentos
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Paschetta, Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. CINSO-CITEDEF, UNIDEF; Argentina - Fuente
- Sensors and Transducers 149 (2) : 199-204 (February 2013)
- Materia
-
Olor
Carne de Res
Propiedades Organolépticas
Sensores
Smell
Beef
Organoleptic Properties
Sensors
Nariz Electrónica - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/2597
Ver los metadatos del registro completo
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Odour Profile of Beef Using an Electronic Nose Based on MOS-SensorGrigioni, Gabriela MariaPaschetta, FernandaSoteras, TrinidadMessina, Valeria MarisaOlorCarne de ResPropiedades OrganolépticasSensoresSmellBeefOrganoleptic PropertiesSensorsNariz ElectrónicaThe 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.Instituto de Tecnología de AlimentosFil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Paschetta, Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. CINSO-CITEDEF, UNIDEF; Argentina2018-06-12T11:50:56Z2018-06-12T11:50:56Z2013-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://www.sensorsportal.com/HTML/DIGEST/february_2013/P_1148.pdfhttp://hdl.handle.net/20.500.12123/25972306-85151726-5479Sensors and Transducers 149 (2) : 199-204 (February 2013)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:44:20Zoai:localhost:20.500.12123/2597instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:20.607INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
dc.title.none.fl_str_mv |
Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor |
title |
Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor |
spellingShingle |
Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor Grigioni, Gabriela Maria Olor Carne de Res Propiedades Organolépticas Sensores Smell Beef Organoleptic Properties Sensors Nariz Electrónica |
title_short |
Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor |
title_full |
Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor |
title_fullStr |
Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor |
title_full_unstemmed |
Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor |
title_sort |
Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor |
dc.creator.none.fl_str_mv |
Grigioni, Gabriela Maria Paschetta, Fernanda Soteras, Trinidad Messina, Valeria Marisa |
author |
Grigioni, Gabriela Maria |
author_facet |
Grigioni, Gabriela Maria Paschetta, Fernanda Soteras, Trinidad Messina, Valeria Marisa |
author_role |
author |
author2 |
Paschetta, Fernanda Soteras, Trinidad Messina, Valeria Marisa |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Olor Carne de Res Propiedades Organolépticas Sensores Smell Beef Organoleptic Properties Sensors Nariz Electrónica |
topic |
Olor Carne de Res Propiedades Organolépticas Sensores Smell Beef Organoleptic Properties Sensors Nariz Electrónica |
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. Instituto de Tecnología de Alimentos Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Paschetta, Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. CINSO-CITEDEF, UNIDEF; 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 2018-06-12T11:50:56Z 2018-06-12T11:50:56Z |
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://www.sensorsportal.com/HTML/DIGEST/february_2013/P_1148.pdf http://hdl.handle.net/20.500.12123/2597 2306-8515 1726-5479 |
url |
http://www.sensorsportal.com/HTML/DIGEST/february_2013/P_1148.pdf http://hdl.handle.net/20.500.12123/2597 |
identifier_str_mv |
2306-8515 1726-5479 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
Sensors and Transducers 149 (2) : 199-204 (February 2013) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
reponame_str |
INTA Digital (INTA) |
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INTA Digital (INTA) |
instname_str |
Instituto Nacional de Tecnología Agropecuaria |
repository.name.fl_str_mv |
INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria |
repository.mail.fl_str_mv |
tripaldi.nicolas@inta.gob.ar |
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