The Experts below are selected from a list of 303 Experts worldwide ranked by ideXlab platform

Arthur M. Spanier - One of the best experts on this subject based on the ideXlab platform.

  • Meat Flavor: contribution of proteins and peptides to the Flavor of beef.
    Advances in experimental medicine and biology, 2004
    Co-Authors: Arthur M. Spanier, Mónica Flores, Fidel Toldrá, M-concepción Aristoy, K.l. Bett, P Bystricky, John M. Bland
    Abstract:

    The Flavor of a food is one of the principle factors involved in a consumer’s purchase decision; Meat is no exception. This makes it necessary for food technologists to have a thorough understanding of Flavors and changes in Flavors if they are to prepare products that consumers will purchase repeatedly. Such knowledge is particularly important in Meat and Meat products, since the development and deterioration of Meat Flavor is a continual process (Spanier et al., 1988, Spanier et al.,1990, Spanier et al.,1992a, Spanier et al.,1993; St. Angelo et al., 1988) that involves both the generation and loss of desirable Flavor components (St. Angelo et al., 1988; Drumm and Spanier 1991; Spanier and Drumm-Boylston 1994) and the formation of off-Flavor compounds (Bailey 1988; Spanier et al., 1992b; St. Angelo et al., 1992; Timms and Watts 1958). The development of many of these Flavor producing components is associated with the process of postmortem aging (Spanier et al., 1997), with the end-point cooking temperature (Spanier et al., 1996), and with the process of lipid oxidation (St. Angelo 1992). Mention of brand or firm names does not constitute an endorsement by the U.S. Department of Agriculture over others of a similar nature not mentioned

  • Unraveling the secret of Meat Flavor
    Trends in Food Science & Technology, 1994
    Co-Authors: Gilbert Idolo Imafidon, Arthur M. Spanier
    Abstract:

    Abstract Meat Flavor arises from the complex interactions among amino acids, peptides, sugars, thiamine, metabolites of nucleotides, lipids and products of lipid oxidation. Previous research on Meat Flavor has shown numerous volatile compounds to be involved in Meat aroma but the identities of specific mixtures of compounds contributing to individual Meat Flavors are not fully known. Factors that exert significant influence on Meat Flavors such as the nutritional status of the animal, the animal species and the temperature at which the Meat is cooked are discussed. Lastly, it is suggested that the analytical procedures and the interpretation of the data arising from such analyses of Meat Flavor volatiles may be hindering rather than contributing to our understanding of Meat Flavor.

  • response of beef Flavor to oxygen depletion and an antioxidant chelator mixture
    Journal of Agricultural and Food Chemistry, 1992
    Co-Authors: Arthur M. Spanier, Allen J St Angelo, Gary P Shaffer
    Abstract:

    Meat Flavor deterioration (MFD) is characterized by increased levels of off-Flavor sensory characteristics and by a decline in desirable-Flavor attributes. MFD, long associated with the process of warmed-over Flavor development in Meat products, is attributed to the free-radical reactions that occur as a result of lipid peroxidation. Data is presented showing the effect of these mechanisms on Meat Flavor and chemistry. Data demonstrate that several mechanisms act synergistically to remove desirable Flavors and heighten off-Flavor development

  • Current Approaches to the Study of Meat Flavor Quality
    Developments in Food Science, 1992
    Co-Authors: Arthur M. Spanier
    Abstract:

    SUMMARY The long-term goals of food technologists and bio technologists are to design muscle foods based upon a desired function such as enriched/enhanced Flavor quality. This very ambitious, yet obtainable, goal requires a complete understanding of the factors involved in the development and deterioration of Flavor in muscle foods. This, of course, involves a thorough understanding of the rules governing muscle/Meat structure and function and the basis for any given reaction mechanism in the muscle food. While we are still a long way from completely unlocking the puzzling relationships between Meat structure and Flavor, some of the technical achievements over the last few decades have provided the basic machinery to study the complex nature of the problem of food quality in general and muscle food quality in particular. Factors such as lipid oxidation, cooking temperature, storage time, Maillard product formation and activity, muscle proteins and enzymes, all play an important role in the generation and deterioration of the Flavor of a muscle food. This chapter outlines some of the more recent work dealing with Meat Flavor.

  • Response of beef Flavor to oxygen depletion and an antioxidant/chelator mixture
    Journal of Agricultural and Food Chemistry, 1992
    Co-Authors: Arthur M. Spanier, Allen J St Angelo, Gary P Shaffer
    Abstract:

    Meat Flavor deterioration (MFD) is characterized by increased levels of off-Flavor sensory characteristics and by a decline in desirable-Flavor attributes. MFD, long associated with the process of warmed-over Flavor development in Meat products, is attributed to the free-radical reactions that occur as a result of lipid peroxidation. Data is presented showing the effect of these mechanisms on Meat Flavor and chemistry. Data demonstrate that several mechanisms act synergistically to remove desirable Flavors and heighten off-Flavor development

Gary P Shaffer - One of the best experts on this subject based on the ideXlab platform.

  • response of beef Flavor to oxygen depletion and an antioxidant chelator mixture
    Journal of Agricultural and Food Chemistry, 1992
    Co-Authors: Arthur M. Spanier, Allen J St Angelo, Gary P Shaffer
    Abstract:

    Meat Flavor deterioration (MFD) is characterized by increased levels of off-Flavor sensory characteristics and by a decline in desirable-Flavor attributes. MFD, long associated with the process of warmed-over Flavor development in Meat products, is attributed to the free-radical reactions that occur as a result of lipid peroxidation. Data is presented showing the effect of these mechanisms on Meat Flavor and chemistry. Data demonstrate that several mechanisms act synergistically to remove desirable Flavors and heighten off-Flavor development

  • Response of beef Flavor to oxygen depletion and an antioxidant/chelator mixture
    Journal of Agricultural and Food Chemistry, 1992
    Co-Authors: Arthur M. Spanier, Allen J St Angelo, Gary P Shaffer
    Abstract:

    Meat Flavor deterioration (MFD) is characterized by increased levels of off-Flavor sensory characteristics and by a decline in desirable-Flavor attributes. MFD, long associated with the process of warmed-over Flavor development in Meat products, is attributed to the free-radical reactions that occur as a result of lipid peroxidation. Data is presented showing the effect of these mechanisms on Meat Flavor and chemistry. Data demonstrate that several mechanisms act synergistically to remove desirable Flavors and heighten off-Flavor development

Linda Hoover - One of the best experts on this subject based on the ideXlab platform.

  • Cooking Temperature, Bird Type, and Muscle Origin Effects on Sensory Properties of Broiled Emu Steaks
    Journal of Food Science, 1999
    Co-Authors: D. R. Fitzgerald, Leslie D. Thompson, M. F. Miller, Linda Hoover
    Abstract:

    Trained sensory panel scores and Warner-Bratzier shear values (WBS) of emu Meat cooked to three end-point temperatures (60, 66, and 75 degrees C), obtained from two bird types (breeder quality, BQ; and nonbreeder quality, NBQ), and from five carcass locations were determined and compared in three studies. NBQ birds had obvious conformational defects. Full rumps and inside drums broiled to 60 degrees C were more tender and juicy than those broiled to 66 or 75 degrees C (p 0.05). BQ vs NBQ sources had no effect on tenderness or juiciness (p>0.05). Differences in tenderness, juiciness, Meat-Flavor intensity and WBS were found among the five Meat cuts (p

Allen J St Angelo - One of the best experts on this subject based on the ideXlab platform.

  • response of beef Flavor to oxygen depletion and an antioxidant chelator mixture
    Journal of Agricultural and Food Chemistry, 1992
    Co-Authors: Arthur M. Spanier, Allen J St Angelo, Gary P Shaffer
    Abstract:

    Meat Flavor deterioration (MFD) is characterized by increased levels of off-Flavor sensory characteristics and by a decline in desirable-Flavor attributes. MFD, long associated with the process of warmed-over Flavor development in Meat products, is attributed to the free-radical reactions that occur as a result of lipid peroxidation. Data is presented showing the effect of these mechanisms on Meat Flavor and chemistry. Data demonstrate that several mechanisms act synergistically to remove desirable Flavors and heighten off-Flavor development

  • Response of beef Flavor to oxygen depletion and an antioxidant/chelator mixture
    Journal of Agricultural and Food Chemistry, 1992
    Co-Authors: Arthur M. Spanier, Allen J St Angelo, Gary P Shaffer
    Abstract:

    Meat Flavor deterioration (MFD) is characterized by increased levels of off-Flavor sensory characteristics and by a decline in desirable-Flavor attributes. MFD, long associated with the process of warmed-over Flavor development in Meat products, is attributed to the free-radical reactions that occur as a result of lipid peroxidation. Data is presented showing the effect of these mechanisms on Meat Flavor and chemistry. Data demonstrate that several mechanisms act synergistically to remove desirable Flavors and heighten off-Flavor development

Zaid Amjad - One of the best experts on this subject based on the ideXlab platform.

  • Ruminant Meat Flavor influenced by different factors with special reference to fatty acids
    Lipids in Health and Disease, 2018
    Co-Authors: Muhammad Sajid Arshad, Muhammad Sohaib, Rabia Shabir Ahmad, Muhamad Tahir Nadeem, Ali Imran, Muhammad Umair Arshad, Joong-ho Kwon, Zaid Amjad
    Abstract:

    Ruminant Meat Flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of Meat. Meat Flavor is vital factor for the palatability and acceptability of Meat by the consumers. There are various intrinsic and extrinsic factors that influence eating quality of Meat. Among these factors, Flavor is the major contributor. Fat and low-molecular-weight water-soluble compounds are the most important precursor components in Meat, responsible for the Meat Flavor. The present review focus on the different pre and post-harvest factors that influences the ruminant Meat Flavor. Raw Meat has little Flavor but cooking adds value in Flavor due to different temperature and cooking methods. The volatile Flavoring compounds which are responsible for cooked Meat Flavor are produced thermally by the Maillard’s reaction itself or interaction with lipid oxidation products and vitamin degradation. In nutshell, this review provides perception into previous literature on Flavor that affected by various factors particularly the fatty acids and cooking methods.