Investigation of Physicochemical and Textural Characteristics and Volatile Compounds of Kazakh Dry-cured Beef

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 23; no. 3; pp. 375 - 383
• Main Authors: Sha, Kun, Zhang, Ze-Jun, Sun, Bao-Zhong, Li, Hai-Peng, Song, Huan-Lu, Lang, Yu-Miao, Lei, Yuan-Hua, Li, Hong-Do, Zhang, Yang
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2017; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: Acetophenone; Alcohols; Aldehydes; Aliphatic compounds; Beef; Chains; Derivatives; Furfural; Furfuryl alcohol; Gas chromatography; Hydrocarbons; Kazakh dry-cured beef; Mass spectrometry; Mass spectroscopy; Naphthalene; Phenols; physicochemical properties; Principal components analysis; Solid phase methods; Spices; texture profile; Volatile compounds

The aim of this study was to evaluate the physicochemical and textural characteristics and volatile compounds of Kazakh dry-cured beef made in China. Two types of Kazakh dry-cured beef were investigated: Kazakh dry-cured beef made with smoking and spices (T1) and without smoking and spices (T2). The...