Variation in flavor and textural descriptions of cooked steaks from bovine m. longissimus thoracis et lumborum from different production and aging regimes

Journal of Food Science

Volumn 70, Issue 4, 2005, Pages

  Bruce, Heather L ^a   Beilken, Shane L ^a   Leppard, Philip ^a  

^a CSIRO   (Australia)

Author keywords

Beef; Free choice profiling; Generalized Procrustes analysis; Grass fed; Sensory analysis

Indexed keywords

BOS TAURUS; BOVINAE; PROCRUSTES;

EID: 19444378147     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07208.x     Document Type: Article

References (42)

1. AUS-MEAT. 1998. Summary of the AUS-MEAT beef and veal language. Brisbane: AUS-MEAT. p 1.
2. Beilken SL, Eadie LM, Griffiths I, Jones PN, Harris PV. 1991. Assessment of the sensory characteristics of meat patties. J Food Sci 56:1470-5.
3. Bendall JR. 1973, Postmortem changes in muscle. In. Bourne GH, editor. Structure and function of muscle. Part 2. New York: Academic Press. p 243-309.
4. Berry BW, Maga JA, Calkins CR, Wells LH, Carpenter ZL, Cross HR. 1980. Flavor profile analyses of cooked beef loin steaks. J Food Sci 45:1113-21.
5. Brown HG, Melton SL, Riemann MJ, Backus WR. 1979. Effects of energy intake and feed source on chemical changes and flavor of ground beef during frozen storage. J Animal Sci 48:338-47.
6. Careri M, Mangia A, Barbieri G, Bolzoni L, Virgili R, Parolari G. 1993. Sensory property relationships to chemical data of Italian-type dry-cured hams. J Food Sci 58:968-72.
7. de Jong S, Heidema J, van der Knaap HCM. 1998. Generalized Procrustes analysis of coffee brands tested by five European sensory panels. Food Qual Pref 9:111-4.
8. Delahunty CM, McCord A, O'Neill EE, Morrissey PA. 1997. Sensory characterization of cooked hams by untrained consumers using free-choice profiling. Food Qual Pref 8:381-8.
9. Dijksterhuis GB, Gower JC. 1991. The interpretation of generalized Procrustes analysis and allied methods. Food Qual Pref 3:67-87.
10. Dikeman ME. 1996. The relationship of animal leanness to meat tenderness. Reciprocal Meat Conf Proc 49:87-101.
11. Dransfield E, Mottram DS, Nute GR, Rowan TG, Lawrence TLJ. 1985. Pork quality from pigs fed on low glucosinolate rapeseed meal: influence of level in the diet, sex and ultimate pH. J Sci Food Agric 36:546-56.
12. Egan AF, Ferguson DM, Thompson JM. 2001. Consumer sensory requirements for beef and their implications for the Australian beef industry. Aust J Exp Agric 41:855-9.
13. Gee A, Porter M, Coffey D, Polkinghorne R. 1998. Design and protocol for steak grilling trials. Sydney: Australian Meat Standards, p 37.
14. Gorraiz C, Berianin MJ, Chasco J, Insausti K. 2002. Effect of aging time on volatile compounds, odor, and flavor of cooked beef from Pirenaica and Friesian bulls and heifers. J Food Sci 67:916-22.
15. Gower JC. 1975. Generalized Procrustes analysis. Psychometrika 40:33-51.
16. Herz KO, Chang SS. 1970. Meat flavor. Adv Food Res 18:1-83.
17. Igene JO, Pearson AM, Dugan LR, Price JF. 1980. Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage. Food Chem 5:263-76.
18. Immonen K, Ruusunen M, Puolanne E. 2000. Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beef. Meat Sci 55:33-8.
19. Jennings TG, Berry BW, Joseph AL. 1978. Influence of fat thickness, marbling and length of aging on beef palatability and shelf-life characteristics. J Animal Sci 46:658-65.
20. Jeremiah LE, Greer GG, Gibson LL. 1991. Effects of lactic acid and postmortem aging on sensory and cooking properties of bovine longissimus muscle. J Muscle Foods 2:119-31.
21. Jeremiah LE, Newman JA, Tong AKW, Gibson LL. 1988. The effects of castration, preslaughter stress and zeranol implants on beef. Part 2. Cooking properties and flavor of Ioin steaks from bovine males. Meat Sci 22:103-21.
22. Lachnit M, Busch-Stockfisch M, Kunert J, Krahl T 2003. Suitability of free choice profiling for assessment of orange-based carbonated soft-drinks. Food Qual Pref 14:257-63.
23. Larick DK, Hedrick HB, Bailey ME, Williams JE, Hancock DL, Garner GB, Morrow RE. 1987. Flavor constituents of forage- and grain-fed beef as influenced by phospholipid and fatty acid compositional differences. J Food Sci 52:245-51.
24. Larick DK, Turner BE. 1990. Flavor characteristics of forage- and grain-fed beef as influenced by phospholipid and fatty acid compositional differences. J Food Sci 55:312-68.
25. Larick DK, Turner BE, Koch RM, Crouse JD. 1989. Influence of phospholipid content and fatty acid composition of individual phospholipids in muscle from bison, Hereford and Brahman steers on flavor. J Food Sci 54:521-6.
26. Lehninger AL. 1982. Principles of biochemistry. New York: Worth Publishers.
27. MacFie HJ, Bratchell N, Greenhoff K, Vallis LV 1989. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. J Sensory Stud 4:129-48.
28. Macy RL, Naumann HD, Bailey ME. 1964. Water-soluble flavor and odor precursors in meat. 2. Effects of heating on amino nitrogen constituents and carbohydrates in lyophilised diffusates from aqueous extracts of beef, pork and lamb. J Food Sci 29:136.
29. Melton SL. 1990. Effects of feeds on flavor of red meat: a review. J Animal Sci 68:4421-35.
30. Melton SL, Amiri M, Davis GW, Backus WH. 1982. Flavor and chemical characteristics of ground beef from grass-, forage-grain- and grain-finished steers. J Animal Sci 55:77-87.
31. Meynier A, Mottram DS. 1995. The effect of pH on the formation of volatile compounds in meat-related model systems. Food Chem 52:361-6.
32. Miller MF, Huffman KL, Gilbert SY, Hamman LL, Ramsey CB. 1995. Retail consumer acceptance of beef tenderised with calcium chloride. J Animal Sci 73:2308-14.
33. Miller RK, Rockwell LC, Lunt DK, Carstens GE. 1996. Determination of the flavor attributes of cooked beef from cross-bred Angus steers fed corn- or barley-based diets. Meat Sci 44:235-43.
34. Mottram DS, Edwards RA. 1983. The role of triglycerides and phospholipids in the aroma of cooked beef. J Sci Food Agric 34:517-22.
35. Shahidi F, Rubin LJ, D'Souza LA. 1986. Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation. Crit Rev Food Sci Nutr 24:141-243.
36. Sinclair AJ, O'Dea K. 1987. The lipid levels and fatty acid compositions of the lean portions of Australian beef and lamb. Food Technol Aust 39:228-31.
37. Skelley GC, Edwards RL, Wardlaw FB, Torrence AK. 1978. Selected high forage rations and their relationship to beef quality, fatty acids and amino acids. J Animal Sci 47:1102-8.
38. Stabutsvik E, Martens, M. 1982. Sensory properties of DFD beef and normal beef as related to thermal denaturation of meat proteins. Proc Eur Meet Meat Res Workers 28(1, 2.13):109-12.
39. Thompson J. 2002. Managing meat tenderness. Meat Sci 62:295-308.
40. van den Ouweland GAM, Peer HG. 1975. Components contributing to beef flavor. Volatile compounds produced by the reaction of 4-hydroxy-5-methyl-3-(2H) -furnone and its thio analog with hydrogen sulphide. J Agric Food Chem 23:501-5.
41. Wakeling IN, Raats MM, MacFie HJH. 1992. A new significance test for consensus in generalized Procrustes analysis. J Sensory Stud 7:91-6.
42. Watanabe K, Sato Y. 1971. Gas chromatographic and mass spectral analyses of heated flavor compounds of beef fats. Agric Biol Chem 35:736-63.