Papers mentioning beef or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study investigated the effects of aging duration and method on flavor precursors and volatile compounds in beef. Prolonged aging led to a significant decrease in nucleotide co... Read full abstract on PubMed →
This review provides an understanding of spoilage factors of meat, the spoilage bacteria, the spoilage mode of major spoilage bacteria, and alterations due to spoilage. pH and wate... Read full abstract on PubMed →
The issue of biogenic amines (BAs) in fermented sausages has attracted widespread consumer attention. In this study, whole-genome sequencing identified genes involved in BAs degrad... Read full abstract on PubMed →
The influence of boiling time on the persistent changes in the surface color, water content and distribution, protein secondary structure, and the concentration of volatile compoun... Read full abstract on PubMed →
Sichuan pepper plays a vital role in enhancing the flavor of hotpot. However, the specific flavor compounds involved are still unclear. In this study, the key aroma components of S... Read full abstract on PubMed →
The production of high-quality specialty meats has emerged as a prominent research focus within the livestock industry, under the broader concept of big food. However, the composit... Read full abstract on PubMed →
<h4>Objective</h4>This study aims to assess the impact of aging time on the quality of meat, fatty acid profiles, and volatile compounds in cooked Thai native beef.<h4>Materials an... Read full abstract on PubMed →
The effect of the type of casing on the quality parameters of Turkish-style sausages (sucuk) is quite unexplored. So, this study aims to compare the effects of using natural or col... Read full abstract on PubMed →
Descriptive sensory analysis was paired with temporal check-all-that-apply gas-chromatography olfactometry (TCATA GC-O) to compare differences in perceived flavour and volatile odo... Read full abstract on PubMed →
The purpose of this review is to provide an overview of the current knowledge about proteomic and metabolic changes in beef, the microbiological alteration postmortem and during ag... Read full abstract on PubMed →
Traditional beef jerky contains a high content of sodium salt while the reduction of sodium usage impairs the flavor of final product. Regarding above issues, this research innovat... Read full abstract on PubMed →
The present study aimed to evaluate the impact of ultrasonic treatment on the development of volatile flavor compounds in beef during postmortem aging and its potential mechanism.... Read full abstract on PubMed →
To understand the overall flavor of the dzo beef, fatty acids, volatile compounds and aroma profiles of dzo beef samples (raw beef (RB), broth (BT) and cooked beef (CB)) were inves... Read full abstract on PubMed →
Satay as Indonesian food is made from several pieces of meat stabbed with a bamboo stick and grilled. Satay has a unique aroma because of the diversity in total organic volatile co... Read full abstract on PubMed →
Spiced beef is a representative traditional Chinese processed beef product. In order to establish quality evaluation of aroma profile, the widely accepted and characteristic volati... Read full abstract on PubMed →
Aroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their e... Read full abstract on PubMed →
In this study, salted and pasteurized beef slices were dried to approximately 40% water content at different low temperatures (10, 15 and 20 °C) and air flow rates (1, 2, 3 and 4 m... Read full abstract on PubMed →
Two extraction methods were applied to measure the thiobarbituric acid reactive substances (TBARS) values of vacuum packaged grass-fed beef steaks that were aged under four tempera... Read full abstract on PubMed →
Microbial spoilage is a complex event to which different bacterial populations and metabolites can contribute depending on the storage conditions. This study explored the evolution... Read full abstract on PubMed →
The aim of this study was to investigate the effect of ambient odor exposure on appetite, salivation and food intake. 32 normal-weight young women (age: 21.4±5.3year; BMI: 21.7±1.9... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.