The objective of the current study was to determine the effects of three USDA quality grades and cooking on the water-soluble flavor precursors of beef Longissimus lumborum. Raw and cooked steaks from beef strip loins of USDA Prime (PR; n = 8), Low-Choice (LC; n = 8), and Standard (ST; n = 8) were analyzed for extractable free amino acids, reducing sugars, and other nitrogenous organic compounds (NOCs). Overall, two-way quality grade × cooking interactions were found for the contents of most water-soluble precursors (P_{quality grade × cooking} < 0.05), which were greater in raw LC and ST and were changed more in ST and LC steaks by cooking. The magnitude of those changes suggested that cystine, a dimer of cysteine, glucose, and glucose 6-phosphate might play more important roles in beef flavor development than previously thought.

本研究的目的是确定三种美国农业部质量等级和烹饪方法对腰肉牛肉水溶性风味前体的影响。分析了来自USDA Prime（PR; n  = 8），Low-Choice（LC; n = 8）和Standard（ST; n = 8）的牛腰肉的生和熟牛排的可提取游离氨基酸，还原糖，以及其他含氮有机化合物（NOC）。总体而言，对于大多数水溶性前体的含量，发现了双向质量等级×烹调相互作用（P_{质量等级×烹调} <0.05），这在原始LC和ST中更大，而在ST和LC牛排中通过烹饪而变化更大。这些变化的幅度表明，半胱氨酸，半胱氨酸，葡萄糖和6-磷酸葡萄糖的二聚体在牛肉风味的发展中可能比以前认为的更为重要。