By C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.)
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Extra info for Advances in Food Research, Vol. 18
1968) showed sugars to be present in two fractions isolated by mild techniques that produced meaty aroma on heating, and nucleic substances to be absent in the fraction that gave the best meat aroma. ,1970). One important function of the 5’-nucleotides is believed to be the masking or suppressing of sulfury, fatty, or burnt flavors (Kuninaka, 1967). VI. NEWER FINDINGS ON AND RELATED TO BEEF FLAVOR Knowledge of heated beef flavor was still very incomplete b y 1966, when the compounds listed in Table 111 (p.
If this same flavor persists following extraction (or other means of removing water) and concentration of the extract, the concentrate can be presumed to contain the compounds responsible for the flavor. a. Gas Chromatography. The most effective means developed to date for the separation of a mixture into components that are volatile or capable of being volatilized is the gas chromatograph. It has become the most widely used tool for the necessary separation step in the analysis of formed meat flavor concentrates.
They held that this origin is more plausible in view of the 38-fold greater amino end groups present in the nonprotein compounds. Efforts at lessening or eliminating off-flavor in irradiated beef are bringing some results. Intensity of irradiation odor decreases continuously during storage at room temperature for 6 months (Snyder, 1966). , 1966). Steaks brought to a temperature of -196°C before irradiation had little off-flavor if warming to -80°C had been slow. Apparently, free radicals, stable at room temperature, can be formed at these very low temperatures maintained for several days, followed by careful slow warming until -80°C has been reached.
Advances in Food Research, Vol. 18 by C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.)