| Quality indicator |
Characteristic (s) |
Functional group |
Chemical compound to be tested |
Laboratory testing method |
| Flavor |
Sweetness |
Carbohydrate (sugars) |
Glucose, fructose and ribose |
Liquid Chromatograph with Mass Spectrum Detector (LC-MSD) |
| Protein (Amino acids) |
glycine, alanine, lysine, cysteine, methionine, glutamine, succinic |
Gas Chromatograph with Mass Spectrum Detector (GC-MSD), |
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| Organic acids |
glycine, alanine, lysine, cysteine, methionine, glutamine, succinic |
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| Sourness |
Protein (Amino acids) |
lactic, inosinic, orthophosphoric & pyrrolidone carboxylic |
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| Organic acids |
Succinic, lactic, inosinic, ortho-phosphoric and pyrroldone carboxylic |
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| Bitterness |
Hypoxanthine |
Hypoxanthine |
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| Protein (Amino acids) |
Arganine, leucine, tryptophan anserine and carnonsine |
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| Meaty |
Denaturing |
4-hydrox-5-methyl-3(2H)-furanone (HMF) |
Ultra violet-visible r (UV-VIS) Spectrophotomete |
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| Meat color |
Dark, red, pink and colored |
Water holding capacity |
Ultimate pH |
pH meter |
| Protein (Amino acids) |
Myglobin |
GC-MSD |
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| Lipid (Fatty acids) |
Linoleic acid |
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| Organic acids |
Lactic |
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| Anti-oxidants |
Vitamin E |
LC-MSD |
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| Transition Metals |
Copper, iron |
Atomic absorption Spectrophotometer (AAS) |
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| Tenderness/texture |
Toughness |
Amino acids |
Amino acids |
GC-MSD |
| Organic acids |
Lactic |
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| Fatty acids |
Linoleic acids |
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| Water holding capacity |
Ultimate pH |
UV-VIS Spectrophotometer |