Effects of ageing and low internal temperature of grilling on the formation of heterocyclic amines in beef Longissimus dorsi muscle

LWT

Volumn 42, Issue 1, 2009, Pages 256-264

  Polak, T ^a   Andrensek S ^b   Zlender B ^a   Gasperlin L ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b NATIONAL INSTITUTE OF CHEMISTRY   (Slovenia)

Author keywords

Ageing; Beef; Heterocyclic amines; LC MS; Solid phase extraction

Indexed keywords

AMINES; AMINO ACIDS; CREATININE; EXTRACTION; PHASE SEPARATION; THERMAL PROCESSING (FOODS);

AGING INDICATORS; EFFECT OF AGEING; FREE AMINO ACIDS; HETEROCYCLIC AMINES; HIGHER T; INTERNAL TEMPERATURE; LC-MS; LONGISSIMUS DORSI; POST MORTEM; SOLID-PHASE EXTRACTION;

BEEF;

EID: 52949110192     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.03.001     Document Type: Article

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