کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502312 | 1554048 | 2018 | 38 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The objective of the current study was to determine the effects of three USDA quality grades and cooking on the water-soluble flavor precursors of beef Longissimus lumborum. Raw and cooked steaks from beef strip loins of USDA Prime (PR; nâ¯=â¯8), Low-Choice (LC; nâ¯=â¯8), and Standard (ST; nâ¯=â¯8) were analyzed for extractable free amino acids, reducing sugars, and other nitrogenous organic compounds (NOCs). Overall, two-way quality gradeâ¯Ãâ¯cooking interactions were found for the contents of most water-soluble precursors (Pquality grade à cookingâ¯<â¯0.05), which were greater in raw LC and ST and were changed more in ST and LC steaks by cooking. The magnitude of those changes suggested that cystine, a dimer of cysteine, glucose, and glucose 6-phosphate might play more important roles in beef flavor development than previously thought.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 146, December 2018, Pages 122-130
Journal: Meat Science - Volume 146, December 2018, Pages 122-130
نویسندگان
T.T.N. Dinh, J.F. Legako, M.F. Miller, JC. Brooks,