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Volatile flavor compounds of three raw and cooked beef cuts (rib, flank, and shank) were analyzed by HS‐SPME–GC–MS. Based on the specificity of volatile substances in beef, an orthogonal test for HS‐SPME was designed and the extraction temperature, extraction time and desorption time were studied and optimized. The appropriate conditions for beef volatiles detection were: a 2 min desorption and a...
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