ICoMST 2017 - Meat flavour in pork and beef - From animal to meal

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  1. Danish Technological Institute
  2. International Activities
  3. ICoMST International Congress of Meat Science and Technology
  4. ICoMST 2017
Lars Leopold Hinrichsen

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ICoMST 2017 - Meat flavour in pork and beef - From animal to meal

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01. Frontpage02. At-line rapid instrumental method for measuring the boar taint components androstenone and skatole in pork fat03. Mathematical modelling of shelf life in MAP packed meat04. Meat flavour in pork and beef - From animal to meal05. Optimising heat treatment of meat products using low cooking temperatures06. Thawing of pork loin

 

 

 

 

 

 

 

Keynote speak by Margit Dall Aaslyng, Thursday the 17th 11.30.
Presentation:

Meat flavour_from animal to meal

5,9 MB pdf

  

 

Article in:

Meat Science, vol. 132 page 112-117
Author: Margit Dall Aaslyng and Lene Meinert