Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam
Teng Hui, Zhengfeng Fang, Qianli Ma, Nazimah Hamid, Yanlei Li
Topics & Concepts
Curing (chemistry)ChemistryFood scienceOdorFlavorLipid oxidationOrganic chemistryAntioxidantPolymer chemistryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesOdor and Emission Control Technologies