Beef Flavor
Beef Flavor
Beef Flavor, can be affected by the breed of cattle from which the meat is derived. Nitrogen- and sulfur- compounds, free amino acids, alcohols, aldehydes and ketones in the flavor volatiles differ among beef from different breeds of cattle.
Routine Packing:25kg bag
Place of origin:China
QC:Haccp, Kosher, Hala,ISO
Payment terms:T/T or L/C
Port of dispapch:Shanghai,
About Beef Flavor
Understanding The Chemistry Of Beef Flavor. Meat is generally composed of water, proteins, lipids, carbohydrates, minerals and vitamins. Of these, proteins, lipids, and carbohydrates play primary roles in flavor development because they include several compounds capable of developing into important flavor precursors when heated.
