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
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2597
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2597
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling 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)2025-10-23T11:16:33Zoai: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:l2025-10-23 11:16:33.527INTA 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)
collection 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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score 12.982451

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