Meat flavor: Contribution of proteins and peptides to the flavor of beef

Advances in Experimental Medicine and Biology

Volumn 542, Issue , 2004, Pages 33-49

  Spanier, A M ^a   Flores, M ^b   Toldra F ^b   Aristoy, M C ^b   Bett, Karen L ^c   Bystricky, P ^d   Bland, J M ^c  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^d UNIVERSITY OF VETERINARY MEDICINE   (Slovakia)

Author keywords

[No Author keywords available]

Indexed keywords

5' NUCLEOTIDASE; ADENOSINE TRIPHOSPHATASE; ADENOSINE TRIPHOSPHATASE (CALCIUM); CATHEPSIN D; CREATINE KINASE; DODECYL SULFATE SODIUM; FLAVORING AGENT; N ACETYL BETA GLUCOSAMINIDASE; PEPTIDE DERIVATIVE; POLYACRYLAMIDE; PROTEIN; TRICHLOROACETIC ACID;

AGING; AUTOPSY; BEEF CATTLE; BREEDING; COOKING; FLAVOR; FOOD PROCESSING; FOOD STORAGE; MEAT; MUSCLE TISSUE; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; REVIEW; TASTE; TEMPERATURE;

BOS TAURUS;

EID: 1042267981     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-1-4419-9090-7_3     Document Type: Review

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