Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content
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- 作者：M.R. Hunta ; J.F. Legakob ; jerrad.legako@usu.edu" class="auth_mail" title="E-mail the corresponding author ; T.T.N. Dinhc ; A.J. Garmyna ; T.G. O'Quinnd ; C.H. Corbina ; R.J. Rathmanna ; J.C. Brooksa ; M.F. Millera
- 关键词：Flavor ; Fatty acids ; Lipid fraction ; Muscle ; USDA quality grade ; Volatile compounds
- 刊名：Meat Science
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：116
- 期：Complete
- 页码：91-101
- 全文大小：386 K
文摘
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Chemical components of beef muscles and USDA quality grades were measured.
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Muscle greatly impacted volatile compound concentrations.
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Intramuscular fat content affected neutral and polar lipid fatty acids.
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Some polar lipid fatty acids were influenced by quality grade dependent on muscle.
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Neutral and polar lipid fatty acids were correlated with flavor liking.