The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development

The objective of this study was to determine the impact of enhancement, degree of doneness (DOD), and USDA quality grade on beef volatile flavor compounds from cooked strip loin steaks. This study also aimed to evaluate relationships between volatile compounds and consumer sensory responses. Beef st...

書目詳細資料
發表在:	Meat and Muscle Biology
Main Authors:	Jerrad F. Legako, Kassandra V. McKillip, Kelly R Vierck, Travis O'Quinn
格式:	Article
語言:	英语
出版:	Iowa State University Digital Press 2019-08-01
主題:	Beef degree of doneness flavor enhancement volatile compounds
在線閱讀:	https://www.iastatedigitalpress.com/mmb/article/id/9092/

相似書籍

Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences
由: Brittany A. Olson, et al.
出版: (2019-10-01)

Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness
由: Dale R Woerner, et al.
出版: (2021-12-01)

Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness
由: Brittany A. Olson, et al.
出版: (2019-10-01)

Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef
由: Yujiao Wang, et al.
出版: (2023-01-01)

Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?
由: Brittany A. Olson, et al.
出版: (2019-12-01)

Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness
由: Bradley Johnson, et al.
出版: (2020-11-01)

Influence of Multi-Frequency Ultrasound Treatment on Conformational Characteristics of Beef Myofibrillar Proteins with Different Degrees of Doneness
由: Zhaoli Zhang, et al.
出版: (2023-08-01)

Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins
由: Blake A Foraker, et al.
出版: (2020-11-01)

Cooking Method and USDA Quality Grade Affect Consumer Palatability and Flavor of Beef Strip Loin Steaks
由: Andrea J. Garmyn, et al.
出版: (2019-10-01)

Flavor Development of Ground Beef from 3 Muscles, 3 USDA Quality Grades, and 2 Wet-Aging Durations
由: Caroline N. French, et al.
出版: (2024-03-01)

Chemical Characterization and Sensory Relationships of Beef M. longissimus lumborum and M. gluteus medius Steaks After Retail Display in Various Packaging Environments
由: Jacqueline Ponce, et al.
出版: (2020-11-01)

Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Lumborum Wet-Aged 45 to 135 Days
由: Andrea J. Garmyn, et al.
出版: (2020-08-01)

Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef
由: Manuel Sebastian Hernandez, et al.
出版: (2023-03-01)

2018 National Beef Flavor Audit: Consumer and Descriptive Sensory Attributes
由: Bailey Schilling, et al.
出版: (2022-11-01)

Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments
由: J. C. Brooks, et al.
出版: (2022-10-01)

Consumer Liking and Descriptive Flavor Attributes of M. Longissimus Lumborum and M. Gluteus Medius Beef Steaks Held in Varied Packaging Systems
由: Jacqueline Ponce, et al.
出版: (2019-05-01)

Dynamic changes of volatile flavor components and their precursors during low temperature cooking of beef
由: CUI Wei, et al.
出版: (2022-07-01)

Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades
由: Andrea J. Garmyn, et al.
出版: (2021-01-01)

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness
由: Kassandra V. McKillip, et al.
出版: (2017-10-01)

Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
由: Yujuan Fang, et al.
出版: (2024-08-01)

Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters
由: Chris Kerth, et al.
出版: (2023-08-01)

Changes in the Flavor Profile of Ground Beef Resulting from the Application of Antimicrobial Interventions
由: Dale R Woerner, et al.
出版: (2022-08-01)

Thermophysical Properties of Beef Steaks Varying in USDA Quality Grade and Internal Temperature
由: Heng Ban, et al.
出版: (2022-07-01)

Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles
由: J. C. Brooks, et al.
出版: (2021-05-01)

Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Thoracis Aged 35 to 65 Days Postmortem
由: Andrea J. Garmyn, et al.
出版: (2020-08-01)

Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness
由: Taylor N. Nethery, et al.
出版: (2022-01-01)

Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole Muscles
由: Ellie G Kidwell, et al.
出版: (2024-03-01)

Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef
由: Wanqi Wang, et al.
出版: (2025-01-01)

Correlation between Characteristic Flavor Compounds and Microbial Community Composition during Sour Beef Fermentation
由: TANG Yuting, ZHOU Bingde, YANG Zhibo,, ZHAO Xin, TANG Junni, HU Bin, ZHU Chenglin
出版: (2025-08-01)

Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology
由: Jian Zhang, et al.
出版: (2024-12-01)

Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples
由: Hongshu Li, et al.
出版: (2024-06-01)

Multivariate Examination of Metabolic Contributions to Beef Longissimus Lumborum Flavor
由: Adria Grayson, et al.
出版: (2024-03-01)

Muscle Source Influences Ground Beef Quality
由: Dale R Woerner, et al.
出版: (2024-07-01)

Consumer Eating Quality, Cooking Traits, and Compositional Assessment of Smoked Briskets From MSA and USDA Graded Beef Carcasses
由: Andrea J. Garmyn, et al.
出版: (2024-11-01)

Expression of Beef- Versus Dairy-Type in Crossbred Beef × Dairy Cattle Does Not Impact Shape, Eating Quality, or Color of Strip Loin Steaks
由: Blake A Foraker, et al.
出版: (2022-09-01)

Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals
由: D. Andy King, et al.
出版: (2021-03-01)

Effects of Enhancement and Modified Atmosphere Packaging on Flavor and Tenderness of Dark-Cutting Beef
由: Deborah L. VanOverbeke, et al.
出版: (2020-10-01)

Dynamics of free amino acids in beef during thermal processing and mathematical modeling of doneness correlation
由: Jiayu Sun, et al.
出版: (2024-01-01)

Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation
由: J. C. Brooks, et al.
出版: (2021-12-01)

RAMI studies for DONES
由: T. Pinna, et al.
出版: (2025-01-01)