Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness
Beef volatile flavor compound (VFC) development at the center, mid, and surface layers of cooked steaks was evaluated through 18 cookery treatment combinations consisting of oven cooking temperature (OT; 177°C, 246°C, and 343°C) and final internal steak temperature (IT; 57°C, 63°C, 68°C, 74°C, 79°C,...
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| Κύριοι συγγραφείς: | , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Iowa State University Digital Press
2021-12-01
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| Σειρά: | Meat and Muscle Biology |
| Θέματα: | |
| Διαθέσιμο Online: | https://www.iastatedigitalpress.com/mmb/article/id/12365/ |
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