Dynamics of free amino acids in beef during thermal processing and mathematical modeling of doneness correlation
This research investigates the dynamic changes of free amino acids in beef cooked to different doneness levels and develops a qualitative framework to predict doneness based on chemical attributes. During the frying process, beef proteins and free amino acids exhibit recognizable patterns that corre...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2024-01-01
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| Series: | Food Materials Research |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/fmr-0024-0027 |
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