By C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.)
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Extra resources for Advances in Food Research, Vol. 18
Meat) to the surface is substantially reduced. In one vacuum-isolation procedure used on boiled beef (K. 0. Herz and Chang, 1966), comminuting to a fine particle size was indispensable to permit metering of a slurry into the vacuum-stripping system. Meat fibers appear to cause greater problems of metering than are encountered with most other types of food. A fine slurry also facilitates rapid and uniform heating of the sample for redevelopment of flavor (K. 0. Herz, 1968). 2. Flavor Isolation Means Workers in flavor investigations have devised a number of different means for isolation.
Doty, 1961). However, this was not observed by Luh et al. (1964), who compared HTST-treated strained meat with the retorted product. In this work, the HTST (150OC) product had a “raw” taste, and both hydrogen sulfide and methyl mercaptan were found among the volatile substances present. On the other hand, the retorted (122OC) product had a full, good canned-meat flavor, considerably more hydrogen sulfide and no detectable methyl mercaptan. Also under somewhat unusual conditions, Brennan and Bernhard (1964) found a number of compounds in “canned” meat in broth that they consider could be responsible for differences in canned- and cooked-meat flavors.
Macy et al. (1964a) prepared and studied the composition of a less highly fractionated lyophilized water extract of lean beef round. Paper chromatography using three different solvent systems was used, and additional confirmation was sought by ion-exchange chromatography. , 1960; Wasserman and Gray, 1965). In addition, the sulfur-containing amino acids cystine, cysteine, and methionine and three phospho compounds (phosphoserine, phosphoethanolamine, and glycerophosphoethanolamine) were present.
Advances in Food Research, Vol. 18 by C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.)