Title:	Volatile compounds profile of dry and wet aged beef.
Authors:	FRANCISCO, V. C. FERREIRA, A. U. de C. VILLELA, G. de F. NASSU, R. T. PFLANZER JUNIOR, S. B.
Affiliation:	Vanessa Cristina Francisco, UNESP AVELARDO URANO DE CARVALHO FERREIRA, CPPSE Gustavo de F. Vilella, UNICAMP RENATA TIEKO NASSU, CPPSE Sérgio Bertelli Pflanzer Junior, UNICAMP.
Date Issued:	2018
Citation:	In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 64., 2018, Melbourne, Australia. Proceedings... Melbourne, Australia: ICOMST, 2018.
Description:	Aging of beef can be performed by two ways: dry- or wet- aging. These processes are known to make beef more tender and aroma and flavor are enhanced. These modifications in these sensory attributes for beef can influence consumers´ acceptance. Beef aroma is given by a combination of different aldehydes, ketones and other compounds, generated by Maillard reaction or lipid oxidation. As there are few studies of beef aroma compounds comparing dry- and wet- aged beef from Brazilian animals, this study aimed verify the effects of different types of aging on the chemical profile of the main volatile compounds in Brazilian beef.
Thesagro:	Carne Seca
NAL Thesaurus:	Volatile compounds
Keywords:	Carne macia Aroma e sabor Oxidação lipídica
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CPPSE)