Changes of the taste substances and protein degradation of air-dried beef during roasting

Puntos clave

• Protein degradation significantly alters the flavor profile of air-dried beef during roasting, leading to enhanced taste substances.
• Increased temperature during roasting results in noticeable changes in flavor compounds present in air-dried beef.
• Observed changes in taste substances were measured using analytical methods to provide a comprehensive assessment of flavor evolution.
• This study highlights the need for controlled roasting to optimize flavor while monitoring protein degradation.