A metal-oxide sensors array electronic nose (e-nose) was used to discriminate beef loins (Longissimus thoracis) obtained from Piemontese bulls fed without or with flaxseed and subjected to 3 different aging periods (2, 7, 10 days) at 4°C. At 7 days of aging, samples were also assessed for flayor intensity by panelists. A comparison between e-nose and panel assessments was performed subjecting a 7 days e-nose reading on cooked meat to partial least square regression for flavor prediction. The e-nose could not discriminate populations in meat samples, however it could represent a valuable tool in supporting flavor scoring from sensorv evaluation.
|Numero di pagine||16|
|Rivista||Italian Journal of Food Science|
|Stato di pubblicazione||Pubblicato - 2018|
- Beef meat
- Electronic nose
- Food Science
- Sensorv evaluation