期刊
MEAT SCIENCE
卷 146, 期 -, 页码 122-130出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2018.08.008
关键词
Beef flavor; Free amino acids; Reducing sugars; Nucleotides; Maillard reaction; USDA quality grade
资金
- Beef Checkoff (Texas Tech University Office of Research Services) [105351]
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 x cooking interactions were found for the contents of most water-soluble precursors (P-quality grade x cooking < 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.
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