Sensory characterisation studies on warmed-over flavour in meat [6 papers included]

analyse organoleptique carne de cerdo carne de pollo chicken meat contenido de humedad cooking cuisson defecto de sabor estres flaveur flavour lipid peroxidation lipide lipids moisture content odeur off flavours olor organoleptic analysis ph pork sabor smell stress temperatura temperature teneur en eau viande de poulet viande porcine