| 摘要 |
PURPOSE:To quickly and accurately discriminate the degree of aging of beef without destroying the beef by measuring an aromatic component which increases as the aging of the beef advances. CONSTITUTION:When the smell of a piece of beef being aged is collected and concentrated and the smell is analyzed for such aromatic components as chloroform, limonene, azetidine, and nonanal by instrumental analysis, it can be understood that the quantities of aromatic components increase as the aging advances. Therefore, when the increased quantities of these components are measured and compared with the quantities measured before the aging is started, the degree of aging of the beef can be judged. Namely, it is judged that the beef becomes good for eating when the quantity of chloroform becomes about the twofold or threefold of its initial value, the presence of limonene is confirmed, the quantity of azedine becomes about threefold of its initial value, and the quantity of nonanal becomes about twofold of its initial value. |
