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中文
Meat Research
2008
,
Vol. 22
Issue (3)
: 25-28
DOI
: 10.7506/rlyj1001-8123-200803006
Basic Research
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Lipids and Meat Flavor
Shen Xiao-ling;Li Cheng
Department of Food Science,Sichuan Ag icultural University ,Yaan 625014
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Abstract
This acticle mainly introduce lipolysis and oxidation mechanism of meat lipids,and the action between lipid oxidative products and Maillard reaction were illustrated,discussing the contribution to meat flavor.
Key words
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Lipids、Lipoly sis、Oxidation、Maillard reaction、Flavor
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Articles by authors
Shen Xiao-ling
Li Cheng
Cite this article:
Shen Xiao-ling,Li Cheng. Lipids and Meat Flavor[J]. Meat Research, 2008, 22(3): 25-28.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200803006
OR
https://www.rlyj.net.cn/EN/Y2008/V22/I3/25
[1]
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng.
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
[J]. Meat Research, 2023, 37(5): 11-17.
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2008, Vol. 22 
