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aging, beef meat, electronic nose, flaxseed, sensory evaluation


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 flavor 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 sensory evaluation.

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