Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers

Gorraiz, C.; Beriain, M.J.; Chasco, J.; Insausti, K.

doi:10.1111/j.1365-2621.2002.tb09428.x

Cited by 113 publications

(90 citation statements)

References 19 publications

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“…In general, these values agree with results from other research works carried out in beef samples from Pirenaica and Friesian breeds (Lizaso, 1998;Alzueta, 2000;Alberti et al, 2005;Goñ i et al, 2007). Regarding volatile compounds, area values in this study were higher than the values reported by Gorraiz et al (2002). The differences may be attributed to quantifying volatile compounds by gas chromatography v. mass spectrometry.…”

Section: Resultssupporting

confidence: 91%

“…The significant correlation between TBA and the above-mentioned volatiles and the fact that these compounds were tentatively identified in all these samples would let us infer that these volatile compounds might be used as raw beef quality degradation markers. Among those evaluated, 2-propanone was predominant in the profile of raw beef and also in cooked beef (MacLeod and Ames, 1986;Gorraiz, 1999). In addition, the decrease in DMS was proposed as a marker of the degradation of raw beef quality by Insausti et al (2002).…”

Section: Resultsmentioning

confidence: 98%

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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: 91%

Section: Resultsmentioning

confidence: 98%

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

Insausti

Beriain

Lizaso

et al. 2008

Animal

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“…Table 1 shows that the cattle used in this study produced medium-high conformed and low-fat carcasses: conformation score U or 'very good' and fatness score 2 or 'slight'. Data from the carcasses studied (Table 2) could be a representative sample of Pirenaica young bulls raised and slaughtered similarly, because they were similar to those reported for different authors (Goñ i et al, 1999;Gorraiz et al, 2002;Alberti et al, 2005). Table 3 lists the colour coordinate values characterizing the subcutaneous fat, LTD and RA muscles on the day of slaughter (45 min post slaughter) and after chilling for 24 h. The results for the colour coordinates a* and b* for the RA muscle in this study are similar to those described by Klont et al (1999) and Lagoda et al (2002).…”

Section: Resultssupporting

confidence: 67%

Colour differences among carcasses graded with similar score for conformation and fatness

Induráin

Goñi

Horcada

et al. 2008

Animal

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In a population of 268 yearling bulls, those carcasses graded as U 2 , U 0 or U 1 for beef carcass conformation (n 5 240) and those graded as 2 2 , 2 0 or 2 1 for beef carcass fatness (n 5 213) were selected to study the efficiency of carcass weight, carcass dimensions and instrumental colour of latissimus dorsi, rectus abdominis and subcutaneous fat, to discriminate among these carcass grades, in a population of high-muscled and very lean carcasses from young bulls. The increase in conformation grade meant an increase in carcass weight and perimeter of the leg. Classifiers use attributes characterizing muscular development and carcass profiles from a general impression of the whole carcass. There were no significant differences for carcass weight or carcass dimensions, among the carcasses classified according to the three fat classes. The a* and b* coordinate values for the latissimus dorsi muscle were observed to decrease significantly as the carcass conformation score increased (P , 0.05). However, muscle and subcutaneous fat of fatter carcasses showed higher a*, b* colour coordinates and chroma (C*) values than leaner carcasses. The CIE (Commission International de l'É clairage) L*, a* and b* colour coordinate measurements taken on the carcasses 45 min post mortem varied significantly from the readings taken after hanging for 24 h (P , 0,001). The higher a* and b* values on the carcasses chilled for 24 h could be caused by oxygenation of both subcutaneous fat, and latissimus dorsi and rectus abdominis muscles in the time elapsing after slaughter and after carcass exposition to circulating air in the cooler for 24 h. Lightness of the latissimus dorsi muscle underwent a decrease, compared with an increase in the rectus abdominis muscle. Hardening of the subcutaneous fat during cold storage may exert an influence on the decrease in lightness observed. These differences in carcass colour during chilling storage would suggest that the relationship between carcass colour and conformation grades was higher shortly after slaughter. Both L* colour coordinate of fat colour (P , 0.01) and a*, b* and C* colour coordinates of latissimus dorsi muscle (P , 0.05) were related to conformation classification. Colour was more efficient to differentiate conformation than fat cover classes. Sixty-two percent of carcasses were correctly classified for conformation by colour differences but only 37% of carcasses were correctly classified for fatness by colour.

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“…Meat obtained from bulls is characterized by a stronger liver-like and rare (bloody) odor compared to the meat of heifers. It is linked with the content of such volatile compounds as: hydrocarbons, aldehydes, alcohols and ketones (Gorraiz et al, 2002). Beef produced from cattle of Wagyu breed is more flavored than the meat obtained from dairy breeds.…”

Section: Factors Affecting Changes In Volatile Compoundsmentioning

confidence: 99%

Volatile compounds in meat and meat products

2017

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Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers

Cited by 113 publications

References 19 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

Colour differences among carcasses graded with similar score for conformation and fatness

Volatile compounds in meat and meat products

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