Flavor of meat and meat products—an overview

Shahidi, Fereidoon

doi:10.1007/978-1-4615-2177-8_1

Cited by 100 publications

(151 citation statements)

References 11 publications

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“…Aliphatic saturated aldehydes are indicators of raw or cooked rancid meat because of their relatively high concentrations (Shahidi, 1994). Hexanal (green grass and rancid), octanal (geranium herbal and floral) and nonanal (plastic and soap) (Marco et al, 2007) are considered as markers of lipid oxidation because they are derived from hydroperoxide degradation (Frankel et al, 1998).…”

Section: Inhibiting Rancid Volatiles In Lamb With Dietary Diterpenesmentioning

confidence: 99%

“…The levels of these VOCs strongly increase in the raw meat packed under pro-oxidizing atmosphere (Olivares et al, 2012). Different VOCs, such as aliphatic saturated aldehydes and, to a lesser extent, alcohols, are frequently used as indicators of meat rancidity because of their relatively high concentrations and low odour thresholds (Shahidi, 1994).…”

Section: Introductionmentioning

confidence: 99%

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Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

Ortuño

Serrano

Bañón

2016

Animal

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The objective of the present study was to determine the inhibitory effect of dietary rosemary diterpenes on the formation of the volatile organic compounds (VOCs) responsible for rancid flavour in raw lamb meat. The lamb diet was supplemented during the fattening stage with two levels (200 and 400 mg/kg feed) of a dietary rosemary extract (DRE) containing carnosic acid and carnosol (1 : 1, w/w). The formation of VOCs (determined by headspace solid-phase microextraction at 40°C and MS) and odour deterioration (assessed by quantitative descriptive analysis) were monitored in meat fillets (longissimus dorsi-lumborum muscle) packed in a 70/30 O 2 /CO 2 protective atmosphere and kept at 2°C for up to 14 days. The raw meat odour deteriorated under pro-oxidizing conditions due to the development of an incipient rancidity caused by the formation of volatiles from lipid oxidation. A total of 46 volatile compounds were determined in lamb headspace: 18 aldehydes, seven alcohols, seven organic acids, six ketones, four furan compounds, two benzene compounds, one ester and one terpenoid. The use of DRE contributed to inhibit VOC formation and rancidity. Heptanal, octanal, nonanal and 2-pentyl-furan were the only VOCs affected ( P < 0.05) by the diet at any storage time. In general, VOC formation rate during storage was lower ( P < 0.05) in the meat from lambs that received a diet supplemented with 400 mg DRE/kg feed than in the meat from lambs receiving no dietary supplementation. VOC inhibition was less effective when the dose of DRE was reduced to 200 mg/DRE kg, although it depended on the VOC analysed. The intensity of rancid odour correlated ( P < 0.05) with the values of 43 of the 46 VOCs. The highest coefficients were obtained for octanol and octanal ( R > 0.75; P < 0.001), although similar values were obtained for the coefficients of a large number of carbonyl, alcohols and furan compounds, among other volatiles, which can be considered molecular markers of rancidity in raw lamb meat. Principal component analysis confirmed that the differences in the VOC profile make it possible to identify whether or not samples have been reinforced with dietary rosemary diterpenes. Thus, VOC profiling can be regarded as a useful tool for assessing the dietary treatments used in sheep to improve the oxidative stability of lamb meat.

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Section: Inhibiting Rancid Volatiles In Lamb With Dietary Diterpenesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

Ortuño

Serrano

Bañón

2016

Animal

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“…This factor associated to the temperatures applied in the processing chamber (25 °C to 18 °C), assisted the action of endogenous enzymes in the salami, with the release of higher quantities of tyrosine, proline, histidine, methionine, triptofane, and lysine (CASABURI et al, 2008) which are more susceptible to oxidation . Another factor that could also have contributed to the increase of carbonyl values was that the internal part of the salami in that period presented brownish color, caracteristic of Metmyoglobin pigment, and according to Shahidi (1992), whenever Metmyoglobin is present, there is also non-heme Fe +3 , with oxidizing action. on processing day 21, the salami from the control treatment had a carbonyl value of 23.37 nmol, the White lot 29.71 nmol, whereas the ones with basil oil 0.75, 0.38 and 0.19 mg.g -1 , had values of 20.68; 31.87 and 43.24 nmol of carbonyl.mg -1 of protein (Figure 2).…”

Section: Lipid Oxidationmentioning

confidence: 99%

Lipid and protein oxidation in the internal part of italian type salami containing basil essential oil (Ocimum basilicum L.)

Cichoski¹,

Cansian²,

Oliveira³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Flavour and aroma are sensory attributes that significantly influence consumer acceptability of beef (Shahidi 1998). Although raw beef has little aroma and only a blood-like flavour, it contains all the compounds that will subsequently become flavours and flavour enhancers during the cooking process.…”

Section: Flavour and Aromamentioning

confidence: 99%

“…The flavour precursors include free amino acids, peptides, reducing sugars, nucleotides, lipids and vitamins. Interactions between these molecules and/or their degradation products via complex chemical reactions such as the Strecker degradation and the Maillard reaction, produce a large number of intermediates and/or volatiles that create the flavour and aroma of beef (Shahidi 1998, and references therein). Most of these molecules are present in all healthy muscles and are unlikely to be the source of unique flavour characteristics.…”

Section: Flavour and Aromamentioning

confidence: 99%

Nutritional and developmental effects on the intrinsic properties of muscles as they relate to the eating quality of beef

Oddy¹,

Harper²,

Greenwood³

et al. 2001

Aust. J. Exp. Agric.

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Abstract. The intrinsic properties (those extant at the time of slaughter) of bovine skeletal muscle as they relate to the subsequent quality attributes of beef are reviewed here. Attributes of bovine skeletal muscle that ultimately affect toughness, colour, fat content, flavour, juiciness, and nutritive value of beef are discussed. The dynamic nature of muscle development, particularly with regard to structure and composition, is highlighted. Variation in development of muscle structure and composition due to inherited (genetic) factors and environment (particularly nutrient supply) are described. Examples are given of the implications of sources of variation due to animal genotype, age, nutrient supply, and hormonal environment on muscle cellularity and growth, fibre type, connective tissue composition and structure as they affect meat quality attributes.Key intrinsic properties of muscle include muscle type, cellularity, size, myofibre type, connective tissue composition and structure, glycogen and fat content and proteolytic activity. Activity of the calpain system at slaughter is seen as an important attribute. Regulation of myofibrillar and connective tissue proteolysis in vivo are discussed together with implications for subsequent meat quality. Amongst the on-farm environmental factors, nutritional history and developmental pathway are identified as factors that can be responsible for significant variation in the intrinsic properties of muscle that contribute to variation in toughness, colour and fat content, and thus consumer liking of beef.

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Flavor of meat and meat products—an overview

Cited by 100 publications

References 11 publications

Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

Lipid and protein oxidation in the internal part of italian type salami containing basil essential oil (Ocimum basilicum L.)

Nutritional and developmental effects on the intrinsic properties of muscles as they relate to the eating quality of beef

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