Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards

Bassam, Samar M.; Dias, Clarice Noleto; Farag, Mohamed A.

doi:10.1016/j.foodchem.2021.131139

Cited by 100 publications

(82 citation statements)

References 76 publications

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“…Although a few correlations were detected between the instrumental volatiles and the flavor attributes described by the sensory panel, the flavor chemicals identified through volatile analysis did not allow for the development of artificial flavors of beef cooked to different degrees of doneness (Lorenzen et al, 2005). A recent review by Bassam et al (2022) investigated various analytical techniques commonly used for the detection of flavor compounds in grilled meat. Yet, a combination of more than one technique for the analysis of meat volatiles, such as gas chromatography-olfactometry (GC/O), will be more beneficial since it measures the human response to aromas separated by gas chromatography (Khan et al, 2015).…”

Section: 24mentioning

confidence: 99%

“…A recent review by Bassam et al. (2022) investigated various analytical techniques commonly used for the detection of flavor compounds in grilled meat. Yet, a combination of more than one technique for the analysis of meat volatiles, such as gas chromatography‐olfactometry (GC/O), will be more beneficial since it measures the human response to aromas separated by gas chromatography (Khan et al., 2015).…”

Section: Effect Of Degree Of Doneness On the Sensory Properties Of Meatmentioning

confidence: 99%

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Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Schwartz

Marais

Strydom

et al. 2022

Comp Rev Food Sci Food Safe

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Although many efforts have been made to improve and control the eating quality of meat, there is still high variability in palatability, which may ultimately result in customer dissatisfaction. Beef meat is especially intricate to study since consumers have specific preferences for degrees of doneness. The degrees of doneness in beef is known to affect its physicochemical properties and have a subsequent effect on palatability. Nevertheless, an in‐depth investigation into the exact changes that occur with increasing internal end‐point temperatures of meat is yet to be explored. With researchers implementing various cooking methods and cooking conditions (i.e., sample preparation and internal end‐point temperatures), the results of studies are often impossible to compare. This review provides an overview of the various benefits and drawbacks of the cooking methods commonly used at home, in commercial enterprises, and research on meat. Furthermore, the physicochemical changes in meat with increasing degrees of doneness are discussed in detail with considerations of the subsequent changes in the sensory properties of meat.

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Section: 24mentioning

confidence: 99%

Section: Effect Of Degree Of Doneness On the Sensory Properties Of Meatmentioning

confidence: 99%

Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Schwartz

Marais

Strydom

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The result was consistent with previous studies, which reported that hexanal was the major compound in cooked meat [ 22 , 23 ]. This is probably due to its multiple origins, either from the oxidation of oleic acid or linoleic and arachidonic acids, or through the degradation of 2,4-decadienal [ 24 ]. Some branched aldehydes, including 3-methyl-butanal, benzaldehyde, and benzeneacetaldehyde, were detected in the most remarkable abundance in PL compared with other breeds ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…These three compounds potentially result from the Strecker degradation of leucine, tyrosine, and phenylalanine, respectively [ 25 , 26 ]. Most branched aldehydes contribute to the flavor of grilled meat [ 24 ]. Benzaldehyde (14.8–32.3 μg/g) was the most abundant aldehyde and provided an almond odor.…”

Section: Resultsmentioning

confidence: 99%

“…The content of 2-pentylfuran (beany, grassy odor) was the highest in PL samples, and it was generated from the oxidation of 2,4-decadienal [ 33 ]. 2-Pentylfuran was more abundant in cereal-fed beef than grass-fed beef [ 24 ]. Two furanones, namely butyrolactone and octalactone, were also detected with very low levels (0.018, 0.019 μg/g on average) among breeds.…”

Section: Resultsmentioning

confidence: 99%

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Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation

et al. 2022

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This study focused on characterizing the volatile profiles and contributing compounds in pan-fried steaks from different Chinese yellow cattle breeds. The volatile organic compounds (VOCs) of six Chinese yellow cattle breeds (bohai, jiaxian, yiling, wenshan, xinjiang, and pingliang) were analyzed by GC-Q-Orbitrap spectrometry and electronic nose (E-nose). Multivariate statistical analysis was performed to identify the differences in VOCs profiles among breeds. The relationship between odor-active volatiles and sensory evaluation was analyzed by partial least square regression (PLSR) to identify contributing volatiles in pan-fried steaks of Chinese yellow cattle. The results showed that samples were divided into two groups, and 18 VOCs were selected as potential markers for the differentiation of the two groups by GC-Q-Orbitrap combined multivariate statistical analysis. YL and WS were in one group comprising mainly aliphatic compounds, while the rest were in the other group with more cyclic compounds. Steaks from different breeds were better differentiated by GC-Q-Orbitrap in combination with chemometrics than by E-nose. Six highly predictive compounds were selected, including 3-methyl-butanal, benzeneacetaldehyde, 2-ethyl-6-methyl-pyrazine, 2-acetylpyrrole, 2-acetylthiazole, and 2-acetyl-2-thiazoline. Sensory recombination difference and preference testing revealed that the addition of highly predictive compounds induced a perceptible difference to panelists. This study provides valuable data to characterize and discriminate the flavor profiles in pan-fried steaks of Chinese yellow cattle.

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Storage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat

Vissio,

Grygier,

Składanowska‐Baryza

et al. 2024

Euro J Lipid Sci & Tech

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Meat quality is a very important factor for both food safety and consumer acceptance, and proper storage of meat can extend the time it stays fresh. This study thus looked at the effects of the atmosphere in which rabbit meat was stored on the oxidative stability of the meat and on its volatile compounds. Not only does the formation of oxidative products adversely affect the human body, but the compounds formed during oxidative changes also typically possess unpleasant aromas, leading to deterioration in the flavor of the meat. Our study analyzed three types of storage atmosphere for rabbit meat: vacuum (VAC), a modified atmosphere (LoOxMAP) composed of 60% CO2, 25% O2, and 15% N2, and an MAP (HiOxMAP) composed of 30% CO2 and 70% O2. The results show that the MAP with 70% oxygen (HiOxMAP) is the least beneficial variant of the three. Rabbit meat packed under HiOxMAP showed the greatest oxidative changes, and volatile compounds providing an unpleasant odor were detected. The fewest changes in meat stored for 21 days occurred in samples stored in VAC.Practical Applications: For the long‐term storage of rabbit meat at refrigerated temperature, it is best to use a vacuum atmosphere to slow down the oxidative changes in the meat fat.

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Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards

Cited by 100 publications

References 76 publications

Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review

Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation

Storage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat

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