Effect of Cooking Method on Beef Flavour Marker Compounds

I. Wojtasik-Kalinowska; L.J. Farmer; R. Polkinghorne; T.D.J. Hagan; A.W. Gordon; A. Półtorak; A. Wierzbicka

Effect of Cooking Method on Beef Flavour Marker Compounds

In: 63rd International Congress of Meat Science and Technology

Authors:

I. Wojtasik-Kalinowska

I. Wojtasik-Kalinowska ¹Warsaw University of Life Sciences (WULS-SGGW), Department of Technique and Food Development. Faculty of Human Nutrition and Consumer Sciences, 159 c Nowoursynowska, 02-776 Warsaw, Poland

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L.J. Farmer

L.J. Farmer ²Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast, UK

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R. Polkinghorne

R. Polkinghorne ³Birkenwood Pty Ltd, 461 Timor Rd, Murrurundi, NSW 2338, Australia; linda.farmer@afbini.gov.uk

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T.D.J. Hagan

T.D.J. Hagan ²Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast, UK

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A.W. Gordon

A.W. Gordon ²Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast, UK

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A. Półtorak

A. Półtorak ¹Warsaw University of Life Sciences (WULS-SGGW), Department of Technique and Food Development. Faculty of Human Nutrition and Consumer Sciences, 159 c Nowoursynowska, 02-776 Warsaw, Poland

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, and

A. Wierzbicka

A. Wierzbicka ¹Warsaw University of Life Sciences (WULS-SGGW), Department of Technique and Food Development. Faculty of Human Nutrition and Consumer Sciences, 159 c Nowoursynowska, 02-776 Warsaw, Poland

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Type:: Chapter

Pages:: 889–890

DOI:: https://doi.org/10.3920/9789086868605_399

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Beef flavour arises from a large number of non-volatile and volatile components present in cooked meat, and many of these are difficult to measure. This study uses the concept of volatile marker compounds for flavour to assess the impact of cooking method. Differences in the volatile compounds due to cooking are extensive. This explains some of the known flavour differences caused by cooking method. This approach is yielding a new understanding of the factors affecting the formation of groups of flavour compounds in cooked beef.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effect of Cooking Method on Beef Flavour Marker Compounds

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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