Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat.

Foods · 2020 · PMC7761320 · PMID 33266090

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highly significantno p-value reported

Although the effect of cooking method was almost always highly significant, and the interaction between meat species/category and cooking method was significant for most of the VOCs and LEFs, it was rarely so large as to change the ranking among meat species/categories.

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