Volatile compounds profile of dry and wet aged beef.
Volatile compounds profile of dry and wet aged beef.
Author(s): FRANCISCO, V. C.; FERREIRA, A. U. de C.; VILLELA, G. de F.; NASSU, R. T.; PFLANZER JUNIOR, S. B.
Summary: Aging of beef can be performed by two ways: dry- or wet- aging. These processes are known to make beef more tender and aroma and flavor are enhanced. These modifications in these sensory attributes for beef can influence consumers´ acceptance. Beef aroma is given by a combination of different aldehydes, ketones and other compounds, generated by Maillard reaction or lipid oxidation. As there are few studies of beef aroma compounds comparing dry- and wet- aged beef from Brazilian animals, this study aimed verify the effects of different types of aging on the chemical profile of the main volatile compounds in Brazilian beef.
Publication year: 2018
Types of publication: Abstract in annals or event proceedings
Keywords: Aroma e sabor, Carne Seca, Carne macia, Oxidação lipídica, Volatile compounds
Observation
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