Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on the VOC profile of dry-cured shoulders and dry-cured loins as detected by PTR-ToF-MS

Gamero-Negrón, Rafael; Pulgar, José Sánchez del; Cappellin, Luca; Garcı́a, Carmen; Gasperi, F.; Biasioli, Franco

doi:10.1016/j.meatsci.2015.07.018

Cited by 6 publications

(1 citation statement)

References 36 publications

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“…Some of these methods have been attracting increasing interest in recent years due to their sensitivity and high throughput. PTR-MS [ 24 , 82 ] and PTR-ToF-MS are of particular interest in this regard [ 18 , 33 , 83 ]. The latter technique was recently combined with SPME-GC-MS to improve the identification of chemical species from mass peak data [ 84 ].…”

Section: Resultsmentioning

confidence: 99%

Bibliometric Review on the Volatile Organic Compounds in Meat

Amalfitano

Biasioli

et al. 2022

Foods

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Meat flavor is an important aspect of meat quality that also influences consumer demand, and is therefore very important for the meat industry. Volatile organic compounds (VOCs) contribute in large part to the flavor of meat, and while increasing numbers of articles are published on this topic, reviews of these articles are very scarce. Therefore, our aim was to perform a bibliometric analysis of the scientific publications on VOCs in meat over the period 2000–2020. We selected 611 scientific sources from the Scopus database related to VOCs in meat (seafood excluded). The bibliometric information retrieved included journals, authors, countries, institutions, keywords, and citations. From this analysis, we drew up a list of the most important journals, authors, countries, and institutions, and the trends in VOC research on meat. We conducted a social network analysis (SNA) to identify the collaborations among the many authors and countries, and a keyword analysis to generate a network map of the authors’ keywords. We also determined which meat species were most frequently chosen as research subjects, traced the evolution of the various methods/instruments used, and explored the research tendencies. Finally, we point out the need for further research in defining meat quality, improving meat flavor, identifying adulterants, and certifying the authenticity of meat.

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