牛肉香精制备技术

doi:10.7506/rlyj1001-8123-201002008

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Abstract Abstract: This paper overviewed the meat flavor, then introduction preparation and volatile components of beef flavor. And description the process of the beef flavor core technology, raised Chinese processed beef products as a development direction,and outlook the beef flavor of the prospects for progress.

Key words： Key words: beef flavor control of fat oxidation deployment enzymatic hydrolysis

Received: 30 June 2017

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	Articles by authors
	MENG Yijuan
	DIAO Xueyang
	SHI Jing

Cite this article:

MENG Yijuan,DIAO Xueyang,SHI Jing. Preparation Technology of Beef Flavor[J]. Meat Research, 2010, 24(2): 31-34.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201002008 OR https://www.rlyj.net.cn/EN/Y2010/V24/I2/31

[1]	CHENG Xiaoyu, LI Yingnan, LIU Wenying, JIA Xiaoyun. Effect of Addition of Enzymatic Hydrolysate of Bovine Bone into Maillard Reaction System on Volatile Aroma Composition of Beef Essence[J]. Meat Research, 2016, 30(4): 1-5.