In 2020.0 MEAT SCI published article about MEAT QUALITY; VOLATILE COMPOUNDS; PHYSICOCHEMICAL PROPERTIES; PALATABILITY EVALUATIONS; LONGISSIMUS MUSCLE; PROTEIN OXIDATION; SENSORY QUALITY; FROZEN STORAGE; SHEAR FORCE; DRIP LOSS in [da Silva Bernardo, Ana Paula; Muniz da Silva, Astrid Caroline; do Nascimento, Maristela da Silva; Pflanzer, Sergio Bertelli] Univ Estadual Campinas, Dept Food Technol, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP, Brazil; [Francisco, Vanessa Cristina] Sao Paulo State Univ, Sch Pharmaceut Sci, UNESP, Rua Expedicionarios Brazil 1621, BR-14801902 Araraquara, SP, Brazil; [Nassu, Renata Tieko] Embrapa Pecuaria Sudeste, Rod Washington Luiz,Km 234, BR-13560970 Sao Carlos, SP, Brazil; [Ribeiro, Felipe A.; Calkins, Chris R.] Univ Nebraska, Dept Anim Sci, Anim Sci A213, Lincoln, NE 68583 USA in 2020.0, Cited 66.0. The Name is Benzyl Alcohol. Through research, I have a further understanding and discovery of 100-51-6. Computed Properties of C7H8O
This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen dry aging (Dry); dry aging, steak fabrication, freezing and slow thawing (Dry + ST); freezing, fast thawing (FT; 20 degrees C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4 degrees C/48 h) and dry aging (ST + Dry). Freezing conditions were – 20 degrees C/28 days and dry aging conditions were 2 degrees C/70% relative humidity, for 28 days. Freezing prior to dry aging did not affect the microbial counts compared to Dry. However, FT + Dry and ST + Dry increased (16%) total process loss (P < .05) compared to Dry and Dry + ST. Moreover, freezing changed volatile compounds profile. Thus, freezing prior to dry aging was not a feasible process due to increased process loss, while freezing after dry aging was considered a viable alternative to preserve the steaks without compromising beef physical-chemical traits. Computed Properties of C7H8O. About Benzyl Alcohol, If you have any questions, you can contact Bernardo, APD; da Silva, ACM; Francisco, VC; Ribeiro, FA; Nassu, RT; Calkins, CR; do Nascimento, MD; Pflanzer, SB or concate me.
Reference:
Indole alkaloid derivatives as building blocks of natural products from Bacillus thuringiensis and Bacillus velezensis and their antibacterial and antifungal activity study,
,Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles