Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

The objective of the current study was to determine the effects of three USDA quality grades and cooking on the water-soluble flavor precursors of beef Longissimus lumborum. Raw and cooked steaks from beef strip loins of USDA Prime (PR; n = 8), Low-Choice (LC; n = 8), and Standard (ST; n = 8) were analyzed for extractable free amino acids, reducing sugars, and other nitrogenous organic compounds (NOCs). Overall, two-way quality grade × cooking interactions were found for the contents of most water-soluble precursors (Pquality grade × cooking < 0.05), which were greater in raw LC and ST and were changed more in ST and LC steaks by cooking. The magnitude of those changes suggested that cystine, a dimer of cysteine, glucose, and glucose 6-phosphate might play more important roles in beef flavor development than previously thought.

Original languageEnglish
Pages (from-to)122-130
Number of pages9
JournalMeat Science
Volume146
DOIs
StatePublished - Dec 2018

Keywords

  • Beef flavor
  • Free amino acids
  • Maillard reaction
  • Nucleotides
  • Reducing sugars
  • USDA quality grade

Fingerprint

Dive into the research topics of 'Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor'. Together they form a unique fingerprint.

Cite this