Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor

Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor

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; n = 8), Low-Choice (LC; n = 8), and Standard (ST; n = 8) were a...

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Veröffentlicht in:Meat science 2018-12, Vol.146, p.122-130
Hauptverfasser: Dinh, T.T.N., Legako, J.F., Miller, M.F., Brooks, JC
Format: Artikel
Sprache:eng
Schlagworte:
Amino Acids - analysis
Animals
Beef flavor
Cattle
Cooking
Cystine - chemistry
Free amino acids
Maillard Reaction
Muscle, Skeletal - chemistry
Nucleotides
Red Meat - analysis
Red Meat - standards
Reducing sugars
Sugars - analysis
Taste
United States
United States Department of Agriculture
USDA quality grade
Water - chemistry
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Zusammenfassung: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; n = 8), Low-Choice (LC; n = 8), and Standard (ST; n = 8) were analyzed for extractable free amino acids, reducing sugars, and other nitrogenous organic compounds (NOCs). Overall, two-way quality grade × cooking interactions were found for the contents of most water-soluble precursors (Pquality grade × cooking 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2018.08.008