Premium
CHANGES IN THE FREE FATTY ACID AND AMMONIA CONTENT OF BEEF DURING AGING AND PROCESSING
Author(s) -
BROOKS G. M.,
AMMERMAN G. R.
Publication year - 1978
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.1365-2621.1978.tb15312.x
Subject(s) - food science , fatty acid , chemistry , ammonia , significant difference , biochemistry , mathematics , statistics
This study was to evaluate the effect of equal F o 's at 104.4°, 115.6°, and 126.7°C on the free fatty acid and ammonia of aged and nonaged beef. The process of 126.7°C of the 5‐day product resulted in a significantly lower free fatty acid. Processing reduced free fatty acids in the 1‐day product. There was no significant difference in free fatty acid due to age between the 1‐ and 5‐day products except for the 104.4°C process. The ammonia‐in‐water extracts of beef were not significantly different among the control and the processes. The longer process at 104.4°C resulted in significantly higher ammonia in the cooked beef extract.