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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| 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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dig-alice-doc-10970272018-10-09T01:01:30Z Volatile compounds profile of dry and wet aged beef. FRANCISCO, V. C. FERREIRA, A. U. de C. VILLELA, G. de F. NASSU, R. T. PFLANZER JUNIOR, S. B. Vanessa Cristina Francisco, UNESP RENATA TIEKO NASSU, CPPSE Sérgio Bertelli Pflanzer Junior, UNICAMP. Gustavo de F. Vilella, UNICAMP AVELARDO URANO DE CARVALHO FERREIRA, CPPSE Carne macia Aroma e sabor Oxidação lipídica Carne Seca Volatile compounds 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. 2018-10-09T01:01:25Z 2018-10-09T01:01:25Z 2018-10-08 2018 2019-08-14T11:11:11Z Separatas In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 64., 2018, Melbourne, Australia. Proceedings... Melbourne, Australia: ICOMST, 2018. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097027 en eng openAccess |
| institution |
EMBRAPA |
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Brasil |
| countrycode |
BR |
| component |
Bibliográfico |
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En linea |
| databasecode |
dig-alice |
| tag |
biblioteca |
| region |
America del Sur |
| libraryname |
Sistema de bibliotecas de EMBRAPA |
| language |
English eng |
| topic |
Carne macia Aroma e sabor Oxidação lipídica Carne Seca Volatile compounds Carne macia Aroma e sabor Oxidação lipídica Carne Seca Volatile compounds |
| spellingShingle |
Carne macia Aroma e sabor Oxidação lipídica Carne Seca Volatile compounds Carne macia Aroma e sabor Oxidação lipídica Carne Seca Volatile compounds FRANCISCO, V. C. FERREIRA, A. U. de C. VILLELA, G. de F. NASSU, R. T. PFLANZER JUNIOR, S. B. Volatile compounds profile of dry and wet aged beef. |
| description |
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. |
| author2 |
Vanessa Cristina Francisco, UNESP |
| author_facet |
Vanessa Cristina Francisco, UNESP FRANCISCO, V. C. FERREIRA, A. U. de C. VILLELA, G. de F. NASSU, R. T. PFLANZER JUNIOR, S. B. |
| format |
Separatas |
| topic_facet |
Carne macia Aroma e sabor Oxidação lipídica Carne Seca Volatile compounds |
| author |
FRANCISCO, V. C. FERREIRA, A. U. de C. VILLELA, G. de F. NASSU, R. T. PFLANZER JUNIOR, S. B. |
| author_sort |
FRANCISCO, V. C. |
| title |
Volatile compounds profile of dry and wet aged beef. |
| title_short |
Volatile compounds profile of dry and wet aged beef. |
| title_full |
Volatile compounds profile of dry and wet aged beef. |
| title_fullStr |
Volatile compounds profile of dry and wet aged beef. |
| title_full_unstemmed |
Volatile compounds profile of dry and wet aged beef. |
| title_sort |
volatile compounds profile of dry and wet aged beef. |
| publishDate |
2018-10-08 |
| url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097027 |
| work_keys_str_mv |
AT franciscovc volatilecompoundsprofileofdryandwetagedbeef AT ferreiraaudec volatilecompoundsprofileofdryandwetagedbeef AT villelagdef volatilecompoundsprofileofdryandwetagedbeef AT nassurt volatilecompoundsprofileofdryandwetagedbeef AT pflanzerjuniorsb volatilecompoundsprofileofdryandwetagedbeef |
| _version_ |
1756025128023490560 |