Data/hora: 21/06/2024 03:39:38

Biblioteca(s): | Embrapa Pecuária Sudeste.
Data corrente: | 08/10/2018
Data da última atualização: | 14/08/2019
Autoria: | FRANCISCO, V. C.; FERREIRA, A. U. de C.; VILLELA, G. de F.; NASSU, R. T.; PFLANZER JUNIOR, S. B.
Afiliação: | Vanessa Cristina Francisco, UNESP; AVELARDO URANO DE CARVALHO FERREIRA, CPPSE; Gustavo de F. Vilella, UNICAMP; RENATA TIEKO NASSU, CPPSE; Sérgio Bertelli Pflanzer Junior, UNICAMP.
Título: | Volatile compounds profile of dry and wet aged beef.
Ano de publicação: | 2018
Fonte/Imprenta: | In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 64., 2018, Melbourne, Australia. Proceedings... Melbourne, Australia: ICOMST, 2018.
Idioma: | Inglês
Conteúdo: | Aging of beef can be performed by two ways: dry- or wet- aging. These processes are known to make beef more tender and aroma and flavor are enhanced. These modifications in these sensory attributes for beef can influence consumers´ acceptance. Beef aroma is given by a combination of different aldehydes, ketones and other compounds, generated by Maillard reaction or lipid oxidation. As there are few studies of beef aroma compounds comparing dry- and wet- aged beef from Brazilian animals, this study aimed verify the effects of different types of aging on the chemical profile of the main volatile compounds in Brazilian beef.
Palavras-Chave: | Aroma e sabor; Carne macia; Oxidação lipídica.
Thesagro: | Carne Seca.
Thesaurus Nal: | Volatile compounds.
Categoria do assunto: | Q Alimentos e Nutrição Humana
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/184059/1/VolatileCompoundsProfile.pdf
Registro original: | Embrapa Pecuária Sudeste (CPPSE)
Exemplares: | CPPSE - (24522-1) - UPC - RA - DD - PROCI-2018.00110 - FRA - 2018.00116 - DIS