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Volatile Flavor Compounds Vary By Beef Product Type And Degree Of Doneness, Kourtney Gardner, Jerrad F. Legako
Volatile Flavor Compounds Vary By Beef Product Type And Degree Of Doneness, Kourtney Gardner, Jerrad F. Legako
Nutrition, Dietetics, and Food Sciences Faculty Publications
This study aimed to determine how quality grade and degree of doneness (DOD) influence the development of volatile compounds among beef whole muscle and ground patties. Volatile compounds were quantified via head space solid phase microextraction from samples tempered in refrigerated temperatures (3 to 5 °C), room temperature (24 to 26 °C), or cooked on an electric clamshell-style grill to an endpoint temperature of 55, 60, 71, or 77 °C. Collected samples were subsequently determined by gas chromatography mass spectrometry. Prominent compounds known to be the result of the Maillard reaction or lipid degradation were retained for comparison. Four Strecker …