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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| Автори: | , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Iowa State University Digital Press
2021-12-01
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| Серія: | Meat and Muscle Biology |
| Предмети: | |
| Онлайн доступ: | https://www.iastatedigitalpress.com/mmb/article/id/12365/ |
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