Water distribution and key aroma compounds in the process of beef roasting

HIGHLIGHTS

• who: Song-Lei Wang from the Jiangnan University, China have published the research work: Water distribution and key aroma compounds in the process of beef roasting, in the Journal: (JOURNAL)
• what: In the study, the proton transverse relaxation time (T 2 ) was used to evaluate the water distribution and properties in myofibrillar proteins of the beef samples during roasting. The roasting process was the primary reason for the changes in the meat color during a high temperature and long time roasting. In this study, a total of 47 aroma compounds were identified, including 14 alcohols . . .
  

   

  

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