Water‐Soluble Flavor and Odor Precursors of Meat. 5. Influence of Heating on Acid‐Extractable Non‐Nucleotide Chemical Constituents of Beef, Lamb and Pork

Journal of Food Science

Volumn 35, Issue 1, 1970, Pages 83-87

  MACY, ROBERT L ^a   NAUMANN, H DONALD ^a   BAILEY, MILTON E ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002399888     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1970.tb12375.x     Document Type: Article

References (14)

1. The effect of cooking on the creatine‐creatinine, phosphorus, nitrogen and pH values of raw and cooked lean beef
2. The multiple range and F‐tests
3. Determination of inorganic phosphate
4. Determination of blood glucose
5. Chemical studies on the herring (Clupea harengus). IV. Creatine in herring flesh and its behavior during heat processing
6. Improvement in anthrone method for determination of carbohydrates
7. Water‐soluble flavor and odor precursors of meat. II. Effect of heating on amino nitrogen constituents and carbohydrates in lyophilized diffusates from aqueous extracts of beef, pork and lamb
8. Watersoluble flavor and odor precursors of meat. 3. Changes in nucleotides, total nucleosides and bases of beef, pork and lamb during heating
9. Watersoluble flavor and odor precursors of meat. 4. Influence of cooking on nucleosides and bases of beef steaks and roasts and their relationship to flavor aroma and juiciness
10. A modified ninhydrin colorimetric analysis for amino acids