Data/hora: 23/09/2024 20:03:00

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