Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef

• DOI: 10.1016/j.heliyon.2024.e36382
• Publication Date: 2024-08-16T07:10:21Z
• Authors: Yimeng Ren; Longzhu Zhou; Yujie Shi; Yanan Yu; Weihai Xing; Qingyu Zhao; Junmin Zhang; Yueyu Bai; Jing Li; Chaohua Tang
• Keywords: Instant

Beef flavor profiles are strongly influenced by cooking methods and lipid composition. However, the effect of instant-boiling on aroma different beef slices was unclear. This study investigated volatile chuck tender (M.