o:190 Profile of volatile compounds in frankfurters from culled goat meat during cold storage en The value of culled goat meat can be increased using it in frequently consumed meat products. The evaluation of volatile organic compound (VOC) profiles was conducted in regard to the levels of culled goat meat usage (25%– 100%) in frankfurter formulations instead of beef during storage (vacuum-packed, 42 days, 3 ± 1°C). Fifty two VOC were examined on days 021, and 42. As a result of multidirectional reactions between nonvolatile precursors (influenced by storage conditions), VOC were generated due to lipid oxidation, the Maillard reaction, and interactions between lipid derived and Maillard-derived products. Differences in the contents of VOC were caused primarily by a higher fat saturation and content of phenylalanine, tyrosine, proline, cysteine and methionine, and reducing sugars in beef compared to culled goat meat. The results suggest that the different compositions and storage had an impact on the profile of VOC in frankfurters. 1552099 10.1111/jfpp.15410 2022-05-04T08:47:42.927Z 44 no 46 Boris Pisinov Department of Food Safety, Institute of Veterinary Medicine of Serbia Profile of volatile compounds in frankfurters from culled goat meat during cold storage Snežana Ivanović Department of Food Safety, Institute of Veterinary Medicine of Serbia Profile of volatile compounds in frankfurters from culled goat meat during cold storage person Dušan Živković Faculty of Agriculture, Department of Animal Source Food Technology, University of Belgrade Profile of volatile compounds in frankfurters from culled goat meat during cold storage person Danijela Vranić Institute of meat hygiene and technology Profile of volatile compounds in frankfurters from culled goat meat during cold storage person Slaviša Stajić Faculty of Agriculture, Department of Animal Source Food Technology, University of Belgrade Profile of volatile compounds in frankfurters from culled goat meat during cold storage person application/pdf 482661 https://unilib.phaidrabg.rs/o:190 no yes 1 70 92000001 71A01 Journal of Food Processing and Preservation e15410 45 Wiley Periodicals LLC. 2021