title: The effect of different cooking processes on stable C, N, and H isotopic compositions of beef.
abstract: The variability in the stable C, N, and H isotopic composition caused by different beef processing operations (boiling, frying, and roasting) was studied. The aim was to evaluate the stability of stable isotopic fingerprint information during the beef cooking process. The δ(13)C, δ(15)N, and δ(2)H values for raw, boiled, fried and roasted beef were measured, and the differences in the stable isotopic composition between raw and processed beef products were assessed. The results indicated that the δ(13)C and δ(15)N values in raw beef were not significantly different compared with processed beef, but the δ(2)H values were significantly higher in processed beef than in raw beef. In general, boiling, frying, and roasting had no significant effect on δ(13)C and δ(15)N values, but the δ(2)H value of processed beef increased.
authors.affiliation: Key Laboratory of Agriculture Product Processing and Quality Control, Ministry of Agriculture, Institute of Agro-Product Processing Science and Technology, Chinese Academy of Agricultural Sciences, P.O. Box 5109, Beijing 100193, PR China; College of Food Science and Engineering, Northwest Sci-Tech University of Agriculture and Forestry, No. 28, Xinong Road, Yangling 712100, PR China.
authors.forename: Jiuqing
authors.initials: J
authors.lastname: Zhou
authors.affiliation: Key Laboratory of Agriculture Product Processing and Quality Control, Ministry of Agriculture, Institute of Agro-Product Processing Science and Technology, Chinese Academy of Agricultural Sciences, P.O. Box 5109, Beijing 100193, PR China. Electronic address: guoboli2007@126.com.
authors.forename: Boli
authors.initials: B
authors.lastname: Guo
authors.affiliation: Key Laboratory of Agriculture Product Processing and Quality Control, Ministry of Agriculture, Institute of Agro-Product Processing Science and Technology, Chinese Academy of Agricultural Sciences, P.O. Box 5109, Beijing 100193, PR China.
authors.forename: Yimin
authors.initials: Y
authors.lastname: Wei
authors.affiliation: College of Food Science and Engineering, Northwest Sci-Tech University of Agriculture and Forestry, No. 28, Xinong Road, Yangling 712100, PR China.
authors.forename: Guoquan
authors.initials: G
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Agriculture Product Processing and Quality Control, Ministry of Agriculture, Institute of Agro-Product Processing Science and Technology, Chinese Academy of Agricultural Sciences, P.O. Box 5109, Beijing 100193, PR China.
authors.forename: Shuai
authors.initials: S
authors.lastname: Wei
authors.affiliation: Key Laboratory of Agriculture Product Processing and Quality Control, Ministry of Agriculture, Institute of Agro-Product Processing Science and Technology, Chinese Academy of Agricultural Sciences, P.O. Box 5109, Beijing 100193, PR China.
authors.forename: Yiyan
authors.initials: Y
authors.lastname: Ma
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking / Q000379:methods*; D007554:Isotopes / Q000737:chemistry*; D000069466:Red Meat / Q000009:adverse effects*
chemical_list: D007554:Isotopes
keywords: Beef; Cooking processes; δ(13)C; δ(15)N; δ(2)H