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Advances in Food Research, Vol. 18 by C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.)

By C.O. Chichester, E.M. Mrak, G.F. Stewart (Eds.)

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More than 80% of the triglyceride fraction was made up of oleic, palmitic, and stearic acids. 6%). An attempt was made by Hornstein et al. (1961) to assess the aroma of freshly isolated lipid fractions when heated in air. Beef triglycerides evolved an aroma of fried fat. Cephalin vapors smelled fishy, probably due to the high arachidonic acid content. Lecithins sphingomyelins also had the fishy odor present, but it seemed to be superimposed on an aroma suggestive of liver, The conclusion was reached that phospholipids probably do not contribute to desirable meat flavor; in excessively lean meat, they could contribute to poor flavor or off-flavors.

These are listed in the last column of Table I. Histidine was not resolved from a component making up a major part of the sample. Present in relatively the largest amounts (pmoles per milligram) were, in order, ammonia, alanine, serine, glycine, and leucine. Another striking conclusion to be drawn from Table I is that the indispensability of a sulfur compound in the development of meat flavor must be seriously questioned. Although the AMIF workers suspected that one of two unidentified ninhydrin-positive spots could be due to a sulfur-containing compound, and two substantial compounds among the amino acids found by Wassennan et al.

1964). E. IRRADIATEDBEEF The promise of a meat product stable at room temperature is the reason behind the perseverance of workers studying the feasibility of irradiated meats. For many years, irradiation-induced off-flavors remained an insurmountable obstacle. Attempts to identify the compounds responsible for this off-flavor were only partially successful and were particularly difficult because the compounds responsible for desirable beef flavor were not known (Wick, 1963). Beef seems to be particularly sensitive to development of off-odors 22 KARL 0.

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