| Literature DB >> 30142508 |
T T N Dinh1, J F Legako2, M F Miller2, J C Brooks2.
Abstract
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 < 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. Published by Elsevier Ltd.Entities:
Keywords: Beef flavor; Free amino acids; Maillard reaction; Nucleotides; Reducing sugars; USDA quality grade
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Year: 2018 PMID： 30142508 DOI： 10.1016/j.meatsci.2018.08.008
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209