roasted meat flavor

Articles:

PubMed:	Analysis of the factors creating consumer attributes of roasted beef steaks.
PubMed:	The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items.
PubMed:	Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry.
PubMed:	Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices.
PubMed:	Sensory characteristics and consumer preference for chicken meat in Guinea.
PubMed:	Determination of shelf life of sous vide salmon (Salmo salard) based on sensory attributes.
PubMed:	The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value.
PubMed:	Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling.
PubMed:	Enhancing palatability traits in beef chuck muscles.
PubMed:	Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.
PubMed:	Influence of irradiation and storage on the quality of ready-to-eat turkey breast rolls.
PubMed:	Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef.
PubMed:	Selection of alternative genetic sources of large-seed size in Virginia-type peanut: evaluation of sensory, composition, and agronomic characteristics.
PubMed:	Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.
PubMed:	Volatiles from roasted byproducts of the poultry-processing industry.
PubMed:	Quality enhancement of chicken baked without skin using honey marinades.
PubMed:	Trigonelline, a naturally occurring constituent of green coffee beans behind the mutagenic activity of roasted coffee?
PubMed:	Palatability of sous vide processed chicken breast.
PubMed:	Processing yields and meat flavor of broilers fed a mixture of narasin and nicarbazin as an anticoccidial agent.
PubMed:	Storage and microwave reheating effects on lipid oxidation of roast beef.
PubMed:	[Identification of alkyl-5H-6,7-dihydrocyclopenta[b]pyrazines in roasted meat flavor. Model reaction used as basis for natural product formation and new synthesis (author's transl)].
PubMed:	[Development of fish flavor by reaction of autoxidized lipids with amino acids and proteins].