Download Advances in Food Research, Vol. 18 by C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.) PDF

By C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.)

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Extra info for Advances in Food Research, Vol. 18

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5. Merritt (1966). Enzyme-inactivated beef in cans (slightly boiled). 6. Sanderson et al. Ground beef heated in water or fat. 7. Self et u1. (1963b). Boiled beef. 8. Wick (1963, 1965);Wick et (11. (1967). Enzyme-inactivated beef. 9. Yueh and Strong (1960). Boiled beef in slurry. MEAT FLAVOR 35 different techniques up to 1966. Improvements in instrumental measurement are reflected in the larger number of components observed arid identified in later work. Differences in materials, heating techniques, and analysis are briefly indicated in the footnotes to Table 111.

Pippen, 1967, on chicken flavor), since H,S evolution continues for long periods during cooking of beef, whereas the cystine in the leachable fraction probably was exhausted before an hour of cooking the difFusate powder solutions. Taurine (P-aminoethanesulfonic acid) in the diffusate was lowered only 55 YOby the heat treatment, and the small quantity of methionine present was lowered by 63%. Taurine may be formed by oxidation of the -SH group of cysteine followed by decarboxylation (Brewster, 1953).

Flavor development inside the meat piece would therefore depend on (1)amount and location of substances involved in producing flavor compounds; (2) temperature at each location; and (3)water activity at each location. Meats and the way they are prepared as food pose some problems that are of little concern in flavor studies on such foods as fruits and nuts. These problems concern the uniformity and reproducibility of samples prepared as the material for flavor research, the unique nature of meat (kinds of fibers and of volatile compounds evolved), and the demands that these special meat characteristics make on sample form and flavor isolation equipment and procedures.

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