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 language | English |
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Pages (from-to) | 122-130 |
Number of pages | 9 |
Journal | Default journal |
Volume | 146 |
DOIs | |
State | Published - Dec 1 2018 |
Keywords
- Beef flavor
- Free amino acids
- Maillard reaction
- Nucleotides
- Reducing sugars
- USDA quality grade