Browsing by Subject "GC/MS"
Now showing items 1-6 of 6
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(2017-12-07)Beef flavor is very complex and the most important driver for consumer acceptance. Cooking method, Quality grade (marbling level), and cooked internal temperature may affect beef flavor. In this study, 54 treatments were ...
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(2017-05-10)Coffee is one of the most popular aromatic hot drinks in the world. Numerous coffee brewing methods have been developed to make a cup of coffee. In industry, coffee flavor and aroma is determined by using a method called ...
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(2015-12-01)Levels of positive and negative beef flavors attributes were created by cutting USDA Top Choice and Select beef top loin steaks to 1.3 cm or 3.8 cm thicknesses and cooking on a commercial flat top grill at 177°C or 232°C. ...
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(2020-12-02)To explore the effect of lean source on the color and flavor stability of ground beef patties, two separate study were conducted. The first study focused on the impact of animal diet on the lean source composition to the ...
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(2017-06-23)Chronic gastrointestinal disease in dogs can manifest itself in many different ways including vomiting, diarrhea, and weight loss. Bile acid dysmetabolism has recently been recognized as an important component of chronic ...
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(2019-10-07)The objective of this project was to evaluate how initial differences in raw beef lipid oxidation affects the development of beef flavor attributes and volatile aroma compounds using three cooking methods. Our hypothesis ...