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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Detalles Bibliográficos
Autores principales: Utama, Dicky Tri, Lee, Seung Gyu, Baek, Ki Ho, Jang, Aera, Pak, Jae In, Lee, Sung Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6043434/
https://www.ncbi.nlm.nih.gov/pubmed/29531191
http://dx.doi.org/10.5713/ajas.17.0677

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6043434/
https://www.ncbi.nlm.nih.gov/pubmed/29531191
http://dx.doi.org/10.5713/ajas.17.0677

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