Sensor-array-based evaluation and grading of beef taste quality

Han, Yunxiu; Wang, Xiaodan; CAI, Yaoxuan; Li, Zhiyuan; Zhao, Lei; Wang, Hongmei; Jin, Jiahui; Cai, Yingming; Xu, Li-Ping; Zhu, Lin

doi:10.1016/j.meatsci.2017.02.016

Cited by 16 publications

(9 citation statements)

References 15 publications

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“…effect on Japanese consumers' preference owing to the improvement in beef quality such as tenderness. (2)(3)(4)(5)(6)(7) This is consistent with the conclusion that tenderness is the most important factor affecting beef palatability. (8)(9)(10)(11) However, additional studies have shown that when tenderness is at an acceptable level, flavor becomes the next most important factor affecting the beef preference of consumers.…”

supporting

confidence: 90%

Prediction of Glycogen and Moisture Contents in Japanese Wagyu Beef by Fourier Transform Near-infrared Spectroscopy for Quality Evaluation

Yao¹,

Oe²,

Ye³

et al. 2019

Sensors and Materials

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Keywords: glycogen, moisture content, Japanese wagyu beef, FT-NIR, PLSR (MSC) yielded optimum results with R p 2 of 0.795, RMSEP of 2.669%, and RPD of 2.008. The results of this study demonstrated that NIR spectroscopy offers great potential for the prediction of glycogen and moisture contents in Japanese wagyu beef samples. effect on Japanese consumers' preference owing to the improvement in beef quality such as tenderness. (2)(3)(4)(5)(6)(7) This is consistent with the conclusion that tenderness is the most important factor affecting beef palatability. (8)(9)(10)(11) However, additional studies have shown that when tenderness is at an acceptable level, flavor becomes the next most important factor affecting the beef preference of consumers. (10)(11)(12)(13)(14)(15) Flavor is a complex concept, which is composed of taste, odor, and the interaction of these factors. In our previous work, a sensory panel test was used to determine the relationship between sensory attributes (e.g., sweetness, fattiness, aroma, tenderness, flavor, and overall evaluation) and chemical composition characteristics (e.g., moisture, protein, free amino acid, glycogen, and fatty acid contents) of Japanese wagyu beef by the simmering method. (16) We demonstrated that the 'flavor' of sensory attributes was associated with glycogen and moisture contents. It has been widely reported that pre rigor muscle glycogen content has a negative curvilinear relationship with ultimate pH, (17) which is an indicator of the final palatability of meat. (18,19) In addition, the glycogen content in the muscle is related to the amounts of monosaccharides such as glucose and fructose after slaughter, which affect the development of meat flavor via the Maillard reaction; therefore, glycogen contributes to beef palatability. (20) Moisture content is often used to assess meat quality. (21) It also has a strong relationship with the contents of lipids that affect sensory attributes such as flavor, juiciness, texture, and appearance. (22) Therefore, to satisfy an increasing demand for evaluating meat quality by either the meat processing industry or consumers, fast, accurate, and nondestructive methods are urgently required.In recent years, near-infrared (NIR) spectroscopy, which is based on optical measurements of reflectance, transmittance, and interactance, has been considered as a nondestructive, fast, convenient, inexpensive, and precise technique. NIR spectroscopy combined with various multivariable data processing techniques has been effectively employed. Applications of the NIR technique to the evaluation of meat quality have been reviewed. (23) The NIR technique has the potential of detecting meat adulteration, (24,25) assessing meat microbial spoilage, (26,27) and estimating meat quality. (28,29) Nowadays, several research studies on Japanese wagyu beef have shown that NIR spectroscopy can be applied to predict the fat content and quantify the fatty acid composition. Kobayashi et al. have demonstrated the correlation between fat content and spectral infor...

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supporting

confidence: 90%

Prediction of Glycogen and Moisture Contents in Japanese Wagyu Beef by Fourier Transform Near-infrared Spectroscopy for Quality Evaluation

Yao¹,

Oe²,

Ye³

et al. 2019

Sensors and Materials

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“…IMP was the most abundant in samples of donkey neck meat, indicating that of ATP was rapidly degraded into IMP under the action of endogenous enzymes. However, due to the very slow degradation of IMP, that was accumulated ( Han et al, 2017 ), indeed, the content of IMP was higher than that of other odorants. Therefore, IMP and AMP are the most important nucleotides for the taste of donkey neck meat.…”

Section: Resultsmentioning

confidence: 99%

Flavor Components Comparison between the Neck Meat of Donkey, Swine, Bovine, and Sheep

Xiu¹,

Amadou²,

Zhou³

et al. 2020

Food Sci Anim Resour

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Donkey in China is well known for its draft purpose and transportation; however, donkey meat has attracted more and more consumers in recent years, yet it lacks sufficient information on its flavor components compared to other main meats. Therefore, in this study, volatile flavor compounds in neck meat of donkey, swine, bovine and sheep were classified by electronic nose, then confirmed and quantified by gas chromatography-mass spectrometry. High-performance liquid chromatography (HPLC) and gas chromatography were used to quantify free fatty acid, amino acid and flavor nucleotide. A total of 73 volatile compounds were identified, and aldehydes were identified as the characteristic flavor compounds in neck meat of donkey, bovine, swine and sheep in proportion of 76.39%, 46.62%, 31.64% and 35.83%, respectively. Particularly, hexanal was the most abundant volatile flavor. Compared with other neck meat, much higher unsaturated free fatty acids were present in donkeys. Furthermore, neck meat of donkeys showed essential amino acid with highest content. Thus, special flavor and nutrition in donkey neck meat make it probably a candidate for consumers in other regions besides Asia.

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“…Sensory evaluation was performed in a sensory panel room at (23 ± 2)°C by using grading. [20,21] Samples were analyzed by score test using 10 scale. Score indexes included the taste of sourness, sweetness, bitterness, saltiness, and umami.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS

Huang

Duan

Wang

et al. 2019

International Journal of Food Properties

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Beef is popular meat, rich in protein and delicious taste. Good stir-fried conditions could make the beef more nutritious and delicious. In this work, the optimization of stir-fried condition was studied through orthogonal method. Separation procedures utilizing ultrafiltration, Sephadex G-15 and reversed-phase high-performance liquid chromatography were used to isolate umami taste peptides. The range analysis of orthogonal methods indicated that the stir-fried time was the main factor in the taste efficiency of sensory evaluation, followed by sucrose, oil, and finally was the salt. Combined with sensory evaluation and LC-Q-TOF/MS, the amino acid sequences of five oligopeptides were identified in optimized stir-fried beef, included VAPEEHPT, LAPSTM, PECGLVVG, FADNVFAL, FAGDDAPR. There were 4 eight-peptide and 1 six-peptide. The 15 amino acids were identified in these five peptides. In the five peptides, the Pro appeared 5 times, Val and Ala appeared 4 times, Glu, Leu, Gly, Phe, and Asp appeared 3 times. The amino acid residues of Glu-Glu (EE)-continuous and Asp-Asp (DD)-continuous in the polypeptide of stir-fried beef were identified. Double umami amino acid-continuous could be important for the umami taste of peptide.

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Sensor-array-based evaluation and grading of beef taste quality

Cited by 16 publications

References 15 publications

Prediction of Glycogen and Moisture Contents in Japanese Wagyu Beef by Fourier Transform Near-infrared Spectroscopy for Quality Evaluation

Prediction of Glycogen and Moisture Contents in Japanese Wagyu Beef by Fourier Transform Near-infrared Spectroscopy for Quality Evaluation

Flavor Components Comparison between the Neck Meat of Donkey, Swine, Bovine, and Sheep

Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS

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