Assessing unfiltered beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat

Assessing unfiltered beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat

Ruminant meats contain ester and ether-linked phosphatidylcholines-(PC) and phosphatidylethanolamines-(PE) enriched with ω3 and ω6 polyunsaturated fatty acids-(PUFA) essential for human health and nutrition. Oxidative degradation of these lipids during grilling compromises meat quality and safety. T...

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Veröffentlicht in:Meat science 2021-01, Vol.171, p.108271-108271, Article 108271
Hauptverfasser: Manful, Charles F., Pham, Thu H., Nadeem, Muhammad, Wheeler, Evan, Warren, Kayla J.T., Vidal, Natalia P., Thomas, Raymond H.
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Antioxidants
Beer
Cattle
Cooking - methods
Deer
Fatty Acids, Unsaturated - analysis
Lipid oxidation
Marinades
Phosphatidylcholines - analysis
Phosphatidylethanolamines - analysis
Polyphenols
Red Meat - analysis
Terpenes, Grill food nutritional quality and safety, Meat phospholipids
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Zusammenfassung:Ruminant meats contain ester and ether-linked phosphatidylcholines-(PC) and phosphatidylethanolamines-(PE) enriched with ω3 and ω6 polyunsaturated fatty acids-(PUFA) essential for human health and nutrition. Oxidative degradation of these lipids during grilling compromises meat quality and safety. The effect of marinades containing unfiltered session ales, herbs and spices on these lipids in grilled beef and moose meat was investigated in current study. Marination preserved (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2020.108271