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Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow

Yongkang Ye1, Shuangshuang Ye2, Zhangxiang Wanyan3

  • 1School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China; School of Food Science and Biological Engineering, Xuancheng Campus, Hefei University of Technology, Xuancheng 242000, China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.

Food Chemistry
|January 16, 2022
PubMed

Keywords:
Beef flavorHydrolyzed soybean mealMaillard reactionOxidized beef tallowVolatile compounds

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