Effect of xylose on sheepmeat flavors in casserole-style cooking

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Young, O A ^a   Cummings, T L ^b  

^a AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

^b Carne Technologies Ltd   (New Zealand)

Author keywords

Flavor; pH; Sheepmeat; Temperature; Xylose

Indexed keywords

XYLOSE;

ANIMAL; ARTICLE; COOKING; DOSE RESPONSE; DRUG EFFECT; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; GLYCATION; HUMAN; MEAT; METHODOLOGY; PH; PHYSIOLOGY; SHEEP; STANDARD; TASTE; TEMPERATURE; TIME;

ANIMALS; COOKERY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; MEAT; SHEEP; TASTE; TEMPERATURE; TIME FACTORS; XYLOSE;

EID: 48749131422     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00831.x     Document Type: Article

References (20)

1. Belitz H-D, Grosch W. 1999. Food chemistry, 2nd edition. Berlin, Germany : Springer. 247 p.
2. Braggins TJ. 1996. Effect of stress-related changes in sheepmeat ultimate pH on cooked odor and flavor. J Agric Food Chem 44 : 2352 60.
3. Brennand CP, Lindsay RC. 1992. Influence of cooking on concentration of species-related flavor compounds in mutton. Lebensm Wiss Technol 25 : 357 64.
4. Byrne DV, Bredie WLP, Bak LS, Bertelsen G, Martens H, Martens M. 2001. Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress. Meat Sci 59 : 229 49.
5. Chuyen NV, Ijichi K, Umetsu H, Moteki K. 1998. Antioxidative properties of products from amino acids or peptides in the reaction with glucose in process-induced chemical changes in food. In : Shahidi F, Ho C-T, Van Chuyen N, editors. Advances in experimental medicine and biology 434. New York : Plenum Press.
6. Farmer LJ, Hagan TDJ, Paraskevas O. 1999. Role of selected precursors in meat flavor formation. In : Xiong YL, Ho C-T, Shahidi F, editors. Quality attributes of muscle foods. New York : Kluwer Academic/Plenum Publishers.
7. Fennema OR. 1996. Water and ice. In : Fennema OR, editor. Food chemistry, 3rd edition. New York : Marcel Dekker.
8. Hudson JE, Loxley RA. 1983. The effect of pentose sugars on the aroma and flavour of mutton. Food Technology in Australia 83 : 174 5.
9. Lauridsen L, Miklos R, Schäfer A, Aaslyng MD, Bredie WLP. 2006. Influence of added carbohydrates on the aroma profile of cooked pork. In : Bredie WLP, Petersen MA, editors. Flavour science: recent advances and trends. Developments in Food Science 43 Amsterdam, The Netherlands : Elsevier Science.
10. Maillard LC. 1912. Action des acides amines sur les sucres: formation des mélanoïdines par voie méthodique. Compte-rendu de l'Académie des Sciences 154 : 66 8.
11. McVeigh JM, Tarrant PV. 1981. The breakdown of muscle glycogen during behavioural stress in normal and beta-adrenoreceptor blocked young bulls. In : Hood DE, Tarrant PV, editors. The problem of dark-cutting in beef. The Hague : Martinus Nijhoff.
12. Meilgaard M, Civille GV, Carr BT. 1999. Sensory evaluation techniques. 3rd edition. Boca Raton, Fla. : CRC Press. 29 p.
13. Microbiological Methods for the Meat Industry. 2002. MIRINZ Centre, AgResearch Limited, Hamilton, New Zealand.
14. Monin G. 1981. Muscle metabolic type and the DFD condition. In : Hood DE, Tarrant PV, editors. The problem of dark-cutting in beef. The Hague : Martinus Nijhoff.
15. Murakami M, Shigeeda A, Danjo K, Yamaguchi T, Takamura H, Matoba T. 2002. Radical-scavenging activity and brightly colored pigments in the early stage of the Maillard reaction. J Food Sci 67 : 93 6.
16. Prescott J, Young OA, O'Neill LM, Yau NJN, Stevens R. 2002. Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand. Food Qual Prefer 13 : 489 95.
17. Smith M, Young OA. 1993. How the world spices its sheepmeat. Food Technology in New Zealand 26 : 25 p.
18. Wong E, Nixon LN, Johnson CB. 1975. Volatile medium chain fatty acids and mutton flavor. J Agric Food Chem 23 : 495 8.
19. Young OA, Berdagué J-L, Viallon C, Rousset-Akrim S, Theriez M. 1997. Fat-borne volatiles and sheepmeat odour. Meat Sci 45 : 183 200.
20. Young OA, Lane GA, Priolo A, Fraser K. 2002. Pastoral and species flavor in lambs raised on pasture, lucerne or maize. J Sci Food Agric 83 : 93 104.