TY - JOUR
T1 - Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles
AU - Stetzer, A. J.
AU - Cadwallader, K.
AU - Singh, T. K.
AU - Mckeith, F. K.
AU - Brewer, M. S.
N1 - This material is based upon work supported by the National Cattlemen’s Beef Association Beef Checkoff. The authors would also like to thank Mr. Charles Stites, University of Illinois Meat Science Laboratory, for sample manufacture, and Mr. John Jarrell, University of Illinois, Department of Food Science and Human Nutrition, for gas chromatographic analysis of samples.
PY - 2008/5
Y1 - 2008/5
N2 - To identify and quantify selected flavor-active volatile compounds and relate them to sensory characteristics, the gluteus medius (round), rectus femoris (round), vastus lateralis (round), vatsus medialis (round), teres major (chuck), infraspinatus (chuck), complexus (chuck), serratus ventralis (chuck), psoas major (loin) and longissimus dorsi (loin) were removed from heifer carcasses, enhanced, vacuum packaged, aged for 7 or 14 days, steaks were cut, vacuum packaged and frozen (48 h). Flavor-active volatiles affected by enhancement and ageing in the various muscles included nonanal, 2,3-octanedione, pentanal, 3-hydroxy-2-butanone, 2-pentyl furan, 1-octen-3-ol, butanoic acid, pentanal and hexanoic acid, compounds often associated with lipid oxidation. Enhancement decreased hexanal and hexanoic acid. Ageing decreased butanoic acid. Pentanal content varied among muscles depending on enhancement and ageing. Livery off-flavor was positively correlated with pentanal, hexanal, 3-hydroxy-2-butanone and hexanoic acid. Rancid off-flavor was correlated with pentanal and with 2-pentyl furan but not with hexanal.
AB - To identify and quantify selected flavor-active volatile compounds and relate them to sensory characteristics, the gluteus medius (round), rectus femoris (round), vastus lateralis (round), vatsus medialis (round), teres major (chuck), infraspinatus (chuck), complexus (chuck), serratus ventralis (chuck), psoas major (loin) and longissimus dorsi (loin) were removed from heifer carcasses, enhanced, vacuum packaged, aged for 7 or 14 days, steaks were cut, vacuum packaged and frozen (48 h). Flavor-active volatiles affected by enhancement and ageing in the various muscles included nonanal, 2,3-octanedione, pentanal, 3-hydroxy-2-butanone, 2-pentyl furan, 1-octen-3-ol, butanoic acid, pentanal and hexanoic acid, compounds often associated with lipid oxidation. Enhancement decreased hexanal and hexanoic acid. Ageing decreased butanoic acid. Pentanal content varied among muscles depending on enhancement and ageing. Livery off-flavor was positively correlated with pentanal, hexanal, 3-hydroxy-2-butanone and hexanoic acid. Rancid off-flavor was correlated with pentanal and with 2-pentyl furan but not with hexanal.
KW - Ageing
KW - Beef muscles
KW - Enhancement
KW - Flavor
KW - Volatiles
UR - http://www.scopus.com/inward/record.url?scp=39449133649&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=39449133649&partnerID=8YFLogxK
U2 - 10.1016/j.meatsci.2007.07.025
DO - 10.1016/j.meatsci.2007.07.025
M3 - Article
C2 - 22062593
AN - SCOPUS:39449133649
SN - 0309-1740
VL - 79
SP - 13
EP - 19
JO - Meat Science
JF - Meat Science
IS - 1
ER -