ArticleFoods (Basel, Switzerland)2023
Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Effects of triticale silage substitution for corn silage on growth performance, serum biomarkers, rumen fermentation, and rumen bacterial community of Pingliang Red Cattle.BMC microbiology · 2026Article
- Coated Betaine Improves Lamb Meat Quality and Flavor by Modulating Rumen Microbial Flora.Animals : an open access journal from MDPI · 2026Article
- Impact of Different Grilling Temperatures on the Volatile Profile of Beef.Foods (Basel, Switzerland) · 2025Article
- Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods.Foods (Basel, Switzerland) · 2025Article
- Characterization and discrimination of quality and volatiles in beef hotpot based on GC-IMS and multivariate analysis.Food chemistry: X · 2025Article
- Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef.Foods (Basel, Switzerland) · 2025Article
- Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products.Foods (Basel, Switzerland) · 2024Review
- Article
- Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods.Food science of animal resources · 2024Article
- Effects of yeast cultures on meat quality, flavor composition and rumen microbiota in lambs.Current research in food science · 2024Article
- Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
9 authors.
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Abstract
This study used gas chromatography-ion mobility spectrometry (GC-IMS) and high-performance liquid chromatography (HPLC) methods to examine the impact of cooking methods and doneness on volatile aroma compounds and non-volatile substances (fatty acids, nucleotides, and amino acids) in Pingliang red beef. The flavor substances' topographic fingerprints were established, and 45 compounds were traced to 71 distinct signal peaks. Pingliang red beef's fruity flavor was enhanced thanks to the increased concentration of hexanal, styrene, and 2-butanone that resulted from instant boiling. The levels of 3-methylbutanal, which contributes to the characteristic caramel-chocolate-cheese aroma, peaked at 90 min of boiling and 40 min of roasting. The FFA content was reduced by 28.34% and 27.42%, respectively, after the beef was roasted for 40 min and instantly boiled for 10 s (
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