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Comparison Of Beef Flavor Compounds From Steaks And Ground Patties Of Three Usda Quality Grades And Varied Degrees Of Doneness, Kourtney Gardner
Comparison Of Beef Flavor Compounds From Steaks And Ground Patties Of Three Usda Quality Grades And Varied Degrees Of Doneness, Kourtney Gardner
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The objective of this study was to determine how quality grade (Prime, Low Choice, and Standard) and degree of doneness (4, 25, 55, 60, 71, and 77°C) influence the development of the flavor-producing compounds in beef whole muscle and ground patties. The content and type of many compounds influence beef flavor, including: proximate composition, pH, neutral and polar lipid fatty acids, free and total amino acids, reducing sugars, and volatile compounds, in addition to cooking duration. The important proximate components include fat, moisture, and protein content. Amino acids and reducing sugars alone contribute to the five basic tastes, but they …