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| Effect of Different Processing Technologies on the Contents of Volatile Flavor Compound in Stewed Marinated Beef |
| Niu Le-bao;Jia Jun-jing;Cao Zhen-hui;Cheng Zhi-bin;Zou Jian-hua;Ge Chang-rong;Huang Qi-chao |
| 1.College of food science,Yunnan agricultural university,Kunming 650201) (2.College of food science,Shangdong agricultural university,Taian 271018) (3.College of Animal Science,Yunnan Agricultural University,Kunming 650201) (4.Animal husbandry and veterinary station of Menghai county,Xishuangbanna 666100 |
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Abstract Through GC-MS combined with SDE (simultaneous distillation and solvent extraction),the volatile flavor compounds of stewed marinated beef by different processings are detacted and analysised.The result shows that there are 44 components in the test group,while there are 51 components in the control group.
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2008, Vol. 22 
