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| Analysis of Volatile Compounds in Different Grades of Selected Beef |
| ZHU He，LUO Xin*，LIANG Rong-rong，HOU Xu，LI Ke，DONG Peng-cheng |
| College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China |
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Abstract In order to evaluate the differences in volatile composition among different quality grades of beef, the volatile compounds in sirloin at quality grades A2 - A5 from Japanese Black × Luxi cattle were extracted by head space solid-phase micro-extraction （SPME） and analyzed by GC-MS. The results showed that sirloin at higher grade had significantly more volatile compounds with significantly higher proportion in the total flavor compounds. A total of 23 volatile compounds were found in Grade A2, accounting for 71.34% of the total volatile compounds. Grade A5 had the most volatile compounds （33 kinds）, accounting for 82.26% of the total volatile compounds.
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2012, Vol. 26 
