Water‐Soluble Flavor and Odor Precursors of Meat. 4. Influence of Cooking on Nucleosides and Bases of Beef Steaks and Roasts and Their Relationship to Flavor, Aroma and Juiciness

Abstract

SUMMARY: Cooking resulted in significant increases in adenylic acid, total purine nucleosides and bases of 80 beef roasts of eight different cuts. It decreased the contents of inosinic acid, guanylic acid and sum of individual nucleotides (adenylic, cytidylic, uridylic, inosinic and guanylic acids) in these samples. Significant differences were also found between the various constituents of raw and cooked samples of the beef cuts.