Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles

Stetzer, A.J.; Cadwallader, Keith R.; Singh, Tanoj K.; McKeith, F. K.; Brewer, M.S.

doi:10.1016/j.meatsci.2007.07.025

Cited by 108 publications

(61 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Moisture content was similar (P > 0.05) in all three enhanced treatments as well as HDP, and was greater (P < 0.05) compared to HCF, SE, and TC. Moisture content increases with addition of moisture enhancement in meat products (Stetzer et al, 2008). Moreover, these results agree with other studies reporting an inverse relationship between moisture and fat (Delgado et al, 2005;Smith et al, 2011).…”

Section: Proximate Analysissupporting

confidence: 92%

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Gomez

Garmyn

O’Quinn

et al. 2018

Meat and Muscle Biology

View full text Add to dashboard Cite

Abstract:Our objective was to evaluate the effects of different Honduran cattle production systems, enhancement, and country of origin on palatability of the longissimus muscle aged 21 d postmortem as determined by U.S. and Honduran consumers (n = 240/country). U.S.-sourced strip loins (n = 10/treatment) were selected: USDA Select (SE) and Top (upper 2/3) Choice (TC). Honduran-sourced strip loins (n = 10/treatment) included: 1) dual-purpose bulls, raised on native pasture (HDP), 2) F1 crossbred Brahman bulls finished on a corn-based grain diet for 180 d (HCF), and 3) purebred Brahman bulls finished on a sugarcane-based diet for 180 d (HSC). Ten additional strip loins from each Honduran treatment were selected and enhanced (E; 112% ± 3.5%) with water, salt, and tripolyphosphate, resulting in EHDP, EHCF, and EHSC. Steaks were cooked to 77°C prior to consumer evaluation of tenderness, juiciness, and flavor and overall liking, with classification of each trait as acceptable or unacceptable. Consumers indicated if they were willing to pay 0, 3, 6, or 10 USD/0.45 kg. Consumer data were analyzed using the GLIMMIX procedure of SAS as a split plot design, with treatment as the whole plot factor and country and the country × treatment interaction as the subplot factors, including panel as a random effect. The EHCF had greater (P < 0.05) scores for tenderness, juiciness, flavor and overall liking. No differences (P > 0.05) were found between TC and SE when scoring palatability traits, but more (P < 0.05) consumers found TC acceptable for juiciness compared to SE. Honduran consumers ranked all palatability traits greater than U.S consumers and found a greater percentage of samples acceptable for tenderness (P < 0.05). Enhancement of Honduran treatments had a positive effect on palatability traits, as well as the acceptability of those traits. Regardless of the differences in breeds, using high-energy diets and enhancement resulted in greater palatability scores.

show abstract

Section: Proximate Analysissupporting

confidence: 92%

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Gomez

Garmyn

O’Quinn

et al. 2018

Meat and Muscle Biology

View full text Add to dashboard Cite

show abstract

“…Aroma-active volatiles are then form mainly as a result of lipid oxidation processes, e.g. : nonanal, 2,3-octanedione, pentanal, 3-hydroxy-2-butanone, 2-pentyl furan, 1-octen-3-ol, butanoic acid, pentanal and hexanoic acid (Stetzer et al, 2008).…”

Section: Factors Affecting Changes In Volatile Compoundsmentioning

confidence: 99%

Volatile compounds in meat and meat products

2017

View full text Add to dashboard Cite

“…Simply put, consumers, when buy the meat, consider the quality more important than the quantity. The majority of them, as well, want to purchase the high quality meat despite payment of high prices (Stezer et al, 2008). Eating quality is very closely associated with consumer preference and is mainly dictated by texture, flavor, and juiciness (Savell et al, 1987).…”

Section: Introductionmentioning

confidence: 99%

Effect of Cooking Condition on the Water-Soluble Flavor Precursors in Various Beef Muscles from Hanwoo (Korean Cattle)

Kang¹,

Kang²,

Seong³

et al. 2013

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

This study was carried out to investigate the effect of cooking condition on the water-soluble flavor precursors relevant to postmortem glycogen metabolisms in various beef muscles from Hanwoo (Korean cattle). The loins, striploins, top rounds, and eye of rounds from 40-mon-old heifers were cooked in either with 100 o C water bath (wet-cooking) or 180 o C household electric oven (dry-cooking) until attained to about 80 o C of internal temperature before the measurements of amounts of macroglycogen, proglycogen, free glucose, and lactate. The macroglycogen and proglycogen contents were not significant differences in all beef muscles between the wet-cooking and dry-cooking treatments. Regardless of cooking condition, the both loin and top round had higher (p<0.05) two types of glycogen than the eye of round. The free glucose and lactate contents presented higher trends in the dry-cooking treatment compared with the wet-cooking treatment. The wet-cooked top round had higher (p<0.05) free glucose than the wet-cooked eye of round. Moreover, the top round contained the highest lactate content regardless of cooking condition. Consequently, it is considered that the dry-cooking treatment would be more beneficial to the flavor of cooked beef muscles than the wet-cooking treatment.

show abstract

Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles

Cited by 108 publications

References 20 publications

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Volatile compounds in meat and meat products

Effect of Cooking Condition on the Water-Soluble Flavor Precursors in Various Beef Muscles from Hanwoo (Korean Cattle)

Contact Info

Product

Resources

About