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Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging
OBJECTIVE: This study aimed to observe whether high-pressure processing (HPP) affected aroma development and the degradation rate of umami taste-related ATP breakdown products, specifically inosinic acid in grass-fed beef during vacuum aging. METHODS: Strip loin (longissimus lumborum) cuts obtained...
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| Publicat a: | Asian-Australas J Anim Sci |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6043434/ https://ncbi.nlm.nih.gov/pubmed/29531191 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.17.0677 |
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