| Title: | "Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats" |
| Author(s): | Vidal NP; Manful C; Pham TH; Wheeler E; Stewart P; Keough D; Thomas R; |
| Address: | "School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook A2H 5G4, Canada. Electronic address: nprietovidal@grenfell.mun.ca. School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook A2H 5G4, Canada. Algoma University, 1520 Queen St E, Sault Ste. Marie, ON P6A 2G4, Canada. School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook A2H 5G4, Canada. Electronic address: rthomas@grenfell.mun.ca" |
| DOI: | 10.1016/j.foodchem.2019.125326 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Ruminant meat is considered an excellent source of proteins, dietary fatty acids and essential minerals. Grilling is a popular cooking method; however, the high temperatures employ could modify the grilled meat quality and safety. In this study, the effects of novel beer-based marinades infused with herbs and spices on the quality, safety, and sensory perception of grilled beef and moose meat is examined. Unmarinated meat showed high content of volatile lipid oxidation and Maillard reaction products compared to the marinated samples, which contained higher number and abundance of terpenes and sulfur based compounds. Strong relationships between Maillard products and heterocyclic amines formation, as well as between volatile terpenes and the lipophilic antioxidant activity, were observed in the grilled meats. The findings suggest the unfiltered beer-based marinades were effective in reducing lipid oxidation and Maillard reaction compounds formation, while improving the nutritional quality, safety and sensory preference of grilled ruminant meats" |
| Keywords: | Adolescent Adult Amines/analysis/chemistry Animals *Beer Cattle Cooking/*methods Food Quality Gas Chromatography-Mass Spectrometry Heterocyclic Compounds/analysis Hot Temperature Humans Maillard Reaction *Meat/analysis Middle Aged Nutritive Value Red Meat; |
| Notes: | "MedlineVidal, Natalia P Manful, Charles Pham, Thu H Wheeler, Evan Stewart, Peter Keough, Dwayne Thomas, Raymond eng England 2019/08/16 Food Chem. 2020 Jan 1; 302:125326. doi: 10.1016/j.foodchem.2019.125326. Epub 2019 Aug 3" |
