A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates

Elmore, J. Stephen; Warren, Helen; Mottram, D. S.; Scollan, ND; Enser, M.; Richardson, RI; Wood, JD

doi:10.1016/j.meatsci.2004.01.010

Cited by 154 publications

(89 citation statements)

References 14 publications

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“…These results agree with those from Elmore et al (2004) who reported that many fatty acid-derived volatiles are related to the relative amount of linoleic (C18:2n-6) and a-linolenic (C18:3n-3) acids, and possibly their long-chain metabolites, in the muscle. As a consequence, as the content of n-3 PUFA increases by more than 3%, the sensory attributes such as 'grassy' or 'fishy' score were higher, and the colour shelf-life of beef might be reduced (Scollan et al, 2006).…”

Section: Resultssupporting

confidence: 92%

Multivariate study of different beef quality traits from local Spanish cattle breeds

Insausti

Beriain

Lizaso

et al. 2008

Animal

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Different raw beef quality traits from four local Spanish cattle breeds were studied using correlation, factorial, discriminant and multiple regression analysis. The following variables were studied after 0, 5, 10 and 15 days of storage under 60% O 2 , 30% CO 2 and 10% N 2 modified atmosphere packaging (MAP): colour physical variables, meat pigments, sensory degradation of odour and colour, microbial counts, thiobarbituric acid (TBA), pH, drip loss, lipid composition and volatile compounds. The degradation of raw beef quality was related to the increase in 2,3,3-trimethylpentane, 2,2,5-trimethylhexane, 3-methyl-2-heptene, 2-octene, 3-octene, 2-propanone, Enterobacteriaceae and aerobial plate counts (APC), metmyoglobin (MMb), lightness (L*), yellowness (b*), drip loss and TBA. Among these variables, TBA, b* and MMb may be useful in evaluating raw beef quality. No variables related to fat, except for TBA, including pH were limiting factors of the colour and odour shelf-life of raw beef under MAP. Each breed had some characteristics that were unique and these differences may influence the stability of meat to oxidation depending on myoglobin concentration and the polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA) ratio.

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Section: Resultssupporting

confidence: 92%

Multivariate study of different beef quality traits from local Spanish cattle breeds

Insausti

Beriain

Lizaso

et al. 2008

Animal

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“…Gibb et al (2004) detected no significant difference in the odour of meat from diets supplemented with sunflower oil. However, some authors suggest that the FA composition of the diet can alter the type of volatile compounds produced by meat and thus modify its aroma (Elmore et al, 2004). The panel of tasters noted no differences in the hardness (P >0.05) of the meat (Table 6), although steers fed with soybean oil had a lower total area value (Table 4), which is associated with more tender meat.…”

Section: Meat Qualitymentioning

confidence: 97%

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Castro

Cabezas

Fuente

et al. 2016

Animal

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Enhancing the quality of beef meat is an important goal in terms of improving both the nutritional value for the consumer and the commercial value for producers. The aim of this work was to study the effects of different vegetable oil supplements on growth performance, carcass quality and meat quality in beef steers reared under intensive conditions. A total of 240 Blonde D' Aquitaine steers (average BW = 293.7 ± 38.88 kg) were grouped into 24 batches (10 steers/batch) and were randomly assigned to one of the three dietary treatments (eight batches per treatment), each supplemented with either 4% hydrogenated palm oil (PALM) or fatty acids (FAs) from olive oil (OLI) or soybean oil (SOY). No differences in growth performance or carcass quality were observed. For the meat quality analysis, a steer was randomly selected from each batch and the 6th rib on the left half of the carcass was dissected. PALM meat had the highest percentage of 16:0 ( P < 0.05) and the lowest n-6/n-3 polyunsaturated fatty acids (PUFA) ratio ( P < 0.05), OLI had the highest content of t 11-18:1 ( P < 0.01) and c 9,t 11-18:2 ( P < 0.05) and SOY showed the lowest value of monounsaturated fatty acids (MUFA) ( P < 0.001), the highest percentage of PUFA ( P < 0.01) and a lower index of atherogenicity ( P = 0.07) than PALM. No significant differences in the sensory characteristics of the meat were noted. However, the results of the principal component analysis of meat characteristics enabled meat from those steers that consumed fatty acids from olive oil to be differentiated from that of steers that consumed soybean oil.

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“…Cattle feeding with cereal grain increases carcass weight and intramuscular fat content compared to the feeding with green forage. Beef originating from animals administered green forage is characterized by a higher content of linolenic acid and by lower contents of oleic and linoleic acids than the beef produced from animals administered feed concentrates, which eventually affects also the volatiles formed (Elmore et al, 2004). Generally, meat obtained from the organic production system has taste and aroma that are more desirable by consumers (Horsted et al, 2012).…”

Section: Factors Affecting Changes In Volatile Compoundsmentioning

confidence: 99%

Volatile compounds in meat and meat products

2017

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A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates

Cited by 154 publications

References 14 publications

Multivariate study of different beef quality traits from local Spanish cattle breeds

Multivariate study of different beef quality traits from local Spanish cattle breeds

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Volatile compounds in meat and meat products

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