Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks

Autor:	J. S. Smith, J.P. Grobbel, E.A. Dressler, K.A. Hachmeister, Michael E. Dikeman, E.C. Chambers, George A. Milliken, E.J. Yancey, Priyadarshini Gadgil
Rok vydání:	2005
Předmět:	chemistry.chemical_compound Chromatography Myoglobin Lipid oxidation Chemistry Marbled meat food and beverages Food science Hemoglobin equipment and supplies Livery Flavor Food Science
Zdroj:	Meat science. 73(4)
ISSN:	0309-1740
Popis:	Infraspinatus (IN), gluteus medius (GM), and psoas major (PM) steaks were obtained from A- and B-maturity carcasses with either high (⩾6.0) or normal (⩽5.7) pH, and either Slight or Small marbling. Steaks were vacuum aged either 7, 14, 21, or 35 d postmortem, and were broiled and served to a highly trained, flavor-profile sensory panel. Steaks with livery flavor were analyzed by gas chromatography/mass spectrometry for flavor compounds. Steaks aged 7 or 35 d postmortem were analyzed for myoglobin (Mb) and hemoglobin (Hb) concentrations and for total iron (Fe) (35 d steaks only). The IN had greater Fe (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d29f337d9809b5a39c1c1d9ebf528055 https://pubmed.ncbi.nlm.nih.gov/22062569 Zobrazit plný text záznamu Full Text from ScienceDirect