Volatile compounds profile of dry and wet aged beef.
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.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | Separatas biblioteca |
| Language: | English eng |
| Published: |
2018-10-08
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| Subjects: | Carne macia, Aroma e sabor, Oxidação lipídica, Carne Seca, Volatile compounds, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097027 |
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| 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. |
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