ArticleFood science and biotechnology2024
Changes in quality characteristics and biogenic amine contents in beef by cooking methods.
Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Pseudomonas-driven spoilage and identification of early-warning volatile markers in chilled Shimen Sanhuang chicken.Food chemistry: X · 2026Article
- Effect of low-temperature sous vide under high-pressure on the moisture retention, tenderness, and color of pork loins.NPJ science of food · 2025Article
- Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
4 authors.
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Abstract
This study aimed to evaluate the changes in imported beef loin before and after cooking, depending on cooking methods, through quality characteristics, biogenic amine (BA) content analysis, and electronic tongue system. Sous-vide (SV), characterized by the least cooking loss, exhibited the highest water content at 64.11%. Pan-grilling (PG), air-frying (AF), and IR-grilling (IR) methods showed a range of water content from 46.90 to 54.19%. In the taste results by the electronic tongue, umami and saltiness were higher in the high cooking temperature methods (PG, AF, IR, and combined sous-vide + pan-grilling [SVP]) than SV ( Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-024-01650-9.
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