To investigate the effects of different braising times on the quality of beef.

In this study, beef was marinated for 30, 40, 50 and 60 minutes. The beef obtained at each braising time was analyzed for color difference (L^*, a^*, b^*), cooking loss, texture, sensory evaluation and volatile flavor compounds.

The L^*, a^*, b^*all increased first and then decreased with the increase of braising time. The texture characteristics of elasticity,hardness and chewiness also showed an initial increase followed by a decrease as the braising time increased. The cooking loss rate of braised beef decreased first and then increased with the extension of time. With the increase of time, the sensory evaluation scores for the color and aroma of braised beef increased sharply at first and then leveled off. The sensory evaluation scores for the taste and texture of braised beef increased sharply at first and then slightly decreased. Overall, the sensory evaluation results were the best for beef marinated for 50 minutes. The detection of volatile flavor compounds revealed that alcohols, aldehydes and ethers were present in high amounts in beef marinated for all 4 kinds of times. Among them, ethers had the highest proportion and were the main flavor compounds of braised beef.

With the increase of braising time, the color difference, texture, cooking loss rate, sensory evaluation and volatile flavor substance indicators of braised beef all show different changing patterns. This provides a preliminary foundation for establishing a quality identification model of beef obtained under different braising times, offers a complete and scientific analysis method and theoretical basis for the selection of processing techniques and condition optimization of braised beef, and also helps the catering industry and consumers to produce more delicious and healthy braised beef products.