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British Poultry Science Volume 8, 1967 - Issue 1
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Original Articles

Volatile components in the breast muscles of chickens of different ages

T. C. Grey Low Temperature Research Station, Downing Street, Cambridge; A.R.C. Food Research Institute, Earlham Laboratory, Recreation Road, Norwich
&
D. H. Shrimpton Low Temperature Research Station, Downing Street, Cambridge; Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford
Pages 35-41 | Published online: 08 Nov 2007

Citations (12)

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Read on this site (4)

Fereidoon Shahidi, LeonJ. Rubin, LorraineA. D'Souza, Roy Teranishi & RonG. Buttery. (1986) Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation. C R C Critical Reviews in Food Science and Nutrition 24:2, pages 141-243.
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JosephA. Maga & Ira Katz. (1979) Furans in foods. C R C Critical Reviews in Food Science and Nutrition 11:4, pages 355-400.
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JosephA. Maga & Ira Katz. (1976) The role of sulfur compounds in food flavor part III: Thiols. C R C Critical Reviews in Food Science and Nutrition 7:2, pages 147-192.
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T. C. Grey & C. H. Lea. (1969) Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1°C. British Poultry Science 10:4, pages 303-309.
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Articles from other publishers (8)

Concetta Condurso, Fabrizio Cincotta & Antonella Verzera. (2018) Determination of furan and furan derivatives in baby food. Food Chemistry 250, pages 155-161.
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Paul L. Dawson & Nick Spinelli. 2012. Handbook of Meat, Poultry and Seafood Quality. Handbook of Meat, Poultry and Seafood Quality 341 359 .
Paul L. Dawson & Nick Spineli. 2007. Handbook of Meat, Poultry and Seafood Quality. Handbook of Meat, Poultry and Seafood Quality 439 454 .
J.R. ROUSSELLE, KATHERINE SEACAT, A.I. KIEME & W.J. STADELMAN. (1984) Utilizing Flake-Cut Spent Fowl Meat in Chicken Patties. Poultry Science 63:5, pages 932-937.
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H.S. Ramaswamy & J.F. Richards. (1982) Flavor of Poultry Meat ? A Review. Canadian Institute of Food Science and Technology Journal 15:1, pages 7-18.
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J. Pokorný, H. Kovářová, B. Voženílková, A. Marcïn & J. Davídek. (2006) Effect of frying oil on the quality of fried chicken muscle. Food / Nahrung 26:7-8, pages 681-687.
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C. HIRAI, K. O. HERZ, JAN POKORNY & STEPHEN S. CHANG. (2006) ISOLATION AND IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN BOILED BEEF. Journal of Food Science 38:3, pages 393-397.
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T. Galliard, M.J.C. Rhodes, L.S.C. Wooltorton & A.C. Hulme. (1968) Metabolic changes in excised fruit tissue?III. The development of ethylene biosynthesis during the ageing of disks of apple peel. Phytochemistry 7:9, pages 1465-1470.
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