Abstract：In this study, beef samples processed by four different cooking methods, namely ultrasonic-assisted vacuum low-temperature cooking (UVLTC), vacuum low-temperature cooking (VLTC), boiling and steaming were evaluated for physicochemical properties, texture characteristics, microstructure and volatile flavor compounds by texture analyzer, scanning electron microscopy (SEM) and gas chromatography-mass spectrometry. The results showed that there were significant differences in the physicochemical properties and texture properties of differently cooked beef (P < 0.05). Compared to the other cooking methods, UVLTC significantly decreased the loss rate, protein content, hardness, cohesiveness, elasticity, gumminess and chewiness of beef, and effectively reduced the loss of moisture. Different heating methods had significantly changed the structure of beef muscle; VLTC helped to maintain the structure of beef muscle fibers, while ultrasonic treatment had a significant destructive effect on it. A total of 42 volatile flavor substances were detected, including 10 aldehydes, 9 alcohols, 8 hydrocarbons, 6 esters, 3 ketones, 2 ethers, 1 acid and 3 other substances. Principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) and cluster analysis showed significant differences in the volatile flavor composition of differently cooked beef. A total of 9 differential flavor substances were selected based on variable importance in projection (VIP) values, which could be used as potential biomarkers to distinguish differently cooked beef samples.
2025, Vol. 39 
