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Water‐Soluble Flavor and Odor Precursors of Meat. 5. Influence of Heating on Acid‐Extractable Non‐Nucleotide Chemical Constituents of Beef, Lamb and Pork
Author(s) -
MACY ROBERT L.,
NAUMANN H. DONALD,
BAILEY MILTON E.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb12375.x
Subject(s) - creatine , creatinine , chemistry , food science , nitrogen , flavor , odor , phosphate , zoology , biochemistry , biology , organic chemistry
SUMMARY: Studies of the perchloric acid‐extractable nitrogen, amino nitrogen, nonamino nitrogen, total carbohydrates, inorganic phosphate, free creatinine, creatine and total creatine plus creatinine of raw and heated beef, lamb and pork were made. Specific changes that occurred in the various constituents during heating are discussed. An extensive study of the influence of heating on certain chemical constituents of 80 beef samples of eight different cuts was also performed. Changes in chemical constituents during cooking of the various beef cuts were greatest in Choice clod and Good calf clod roasts, followed by round roasts and smallest changes occurred in rib steaks. Cooking caused significant increases in creatinine and decreases in amino and non‐amino nitrogen, creatine and total carbohydrates. Creatine‐creatinine was a better index of sensory quality than other chemical constituents studied.