Volatile flavor compounds vary by beef product type and degree of doneness1
Author:
Affiliation:
1. Department of Nutrition, Dietetics, & Food Sciences, Utah State University, Logan, UT
2. Department of Animal & Food Sciences, Texas Tech University, Lubbock, TX
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/96/10/4238/25863353/sky287.pdf
Reference25 articles.
1. Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef;Ahn;Radiation Physics and Chemistry,2004
2. Maillard reactions and meat flavour development;Bailey,1994
3. Reaction flavors of meat;Bailey,1989
4. Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose;Balagiannis,2010
5. Maillard technology as applied to meat and savory flavors;Buckholz,1989
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