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- Grün, Ingolf U., et al. Show all 2 Author
- Journal of food science 2005 v.70 no.2 pp. C173
- beef; creatine; equations; glucose; heterocyclic amines; models; temperature
- ... The influence of time, temperature, glucose, and creatine on the formation of heterocyclic amines (HAs) in beef was investigated. Kinetic models as a function of time and temperature were used to examine the formation of polar and nonpolar HAs, as described by Arrhenius and Eyring equations. The highest amount of MeIQx was 23.93 ng/g at 220°C for 20 min. However, no formation of 4,8‐DiMeIQx was ob ...
- Grün, Ingolf U., et al. Show all 4 Authors
- Journal of food science 2005 v.70 no.2 pp. S113
- beef; consumer satisfaction; flavor; hexanols; juiciness; longissimus muscle; pyrazines; steaks; temperature; texture
- ... Beef M. longissimus thoracis et lumborum was used to investigate the effects of 6 end‐point temperatures on flavor and texture. Steaks cooked to medium temperature were associated with 4‐heptanolide, whereas those cooked to higher temperatures were associated with pyrazines and hexanol. These steaks were also associated with flavor attributes, such as roasted, burnt, and beefy. However, consumers ...