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

Meat Science

Volumn 79, Issue 1, 2008, Pages 13-19

  Stetzer, A J ^a   Cadwallader, K ^a   Singh, T K ^a   Mckeith, F K ^b   Brewer, M S ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b 205 Meat Science Lab   (United States)

Author keywords

Ageing; Beef muscles; Enhancement; Flavor; Volatiles

Indexed keywords

EID: 39449133649     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.07.025     Document Type: Article

References (30)

1. Ahn D.U., Olson D.G., Lee J.I., Jo C., Wu C., and Chen S. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. Journal of Food Science 63 1 (1998) 15-19
2. AOAC. Official methods of analysis. 15th ed. (1990), Association of Official Analytical Chemists, Washington, DC
3. Brewer M.S., Jensen J., Prestat C., Zhu L.G., and McKeith F.K. Visual acceptability and consumer purchase intent of enhanced pork loin roasts. Journal of Muscle Foods 13 1 (2002) 53-68
4. Bruce H.L., Beilken S.L., and Leppard P. Textural descriptions of cooked steaks from bovine M. longissimus thoracis et lumborum from different production and ageing regimes. Journal of Food Science 70 (2005) S309-S316
5. Calkins, C. R. (2006). Mitigation of flavor in fed and non fed cow beef. Final report to the National Cattlemens Beef Association. Centennial, CO.
6. Calkins, C. R., & Cuppett, S. (2006). Volatile compounds in beef and their contribution to off-flavors. Final report to the National Cattlemens Beef Association. Centennial, CO.
7. Elmore J.S., Mottram D.S., and Enser M. Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. Journal of Agricultural Food Chemistry 47 4 (1999) 1619-1625
8. Gorraiz C., Beriain M.J., Chasco J., and Insausti K. Effect of ageing time on volatile compounds, odor, and flavor of cooked beef from Pirenaica and Friesian bulls and heifers. Journal of Food Science 67 (2002) 916-922
9. Hodgen J.M., Calkins C.R., and Cuppett S.L. Identification of off-flavored compounds in beef. Proceedings, reciprocal meat conference (2006), American Meat Science Association, Urbana, IL 1
10. Kato H., and Nishimura T. Taste components and conditioning of beef, pork and chicken. In: Kawarmura Y., and Kare M.R. (Eds). Umami: One of the basic tastes (1987), Marcel Dekker, New York
11. MacLeod G. The flavor of beef. In: Shahidi F. (Ed). Flavor of meat and meat products (1994), Blackie Academic and Professional, London 4-37
12. MacLeod G., and Ames J.M. The effect of heat on beef aroma: Comparisons of chemical composition and sensory properties. Flavor and Fragrance Journal 13 (1986) 91-104
13. Melton S.L. Effects of feeds on flavor of red meat: A review. Journal of Animal Science 68 (1990) 4421-4435
14. Mottram D.S. Flavour formation in meat and meat products: A review. Food Chemistry 62 (1998) 415-424
15. Novakofski J., Park S., Betchel P.J., and McKeith F.K. Composition of cooked pork chops: Effect of removing subcutaneous fat before cooking. Journal of Food Science 54 (1989) 15
16. Prestat C., Jensen J., McKeith F.K., and Brewer M.S. Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops. Meat Science 60 (2002) 395-400
17. Qian M., and Reineccius G. Static headspace and aroma extract dilution analysis of parmigiano reggiano cheese. Journal of Food Science 68 3 (2003) 794-798
18. Robbins K., Jensen J., Ryan K.J., Homco-Ryan C., McKeith F.K., and Brewer M.S. Effects of dietary vitamin E supplementation on textual and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation. Meat Science 65 (2003) 317-322
19. Robbins K., Jensen J., Ryan K.J., Homco-Ryan C., McKeith F.K., and Brewer M.S. Consumer attitudes towards beef and acceptability of enhanced beef. Meat Science 65 (2003) 721-729
20. Rowe D. High impact aroma chemicals. Part 2: The good, the bad, and the ugly. Perfumer and Flavorist 27 (2002) 24-29
21. SAS. Statistical analysis software. Version 8.2E (2002), SAS Institute Inc., Cary, NC
22. Shahidi F. Flavor of muscle foods: An overview. In: Shahidi F. (Ed). Flavor of meat, meat products, and seafoods (1998), Blackie Academic and Professional, London 1-4
23. Spanier A.M., Flores M., McMillin K.W., and Bidner T.D. The effect of postmortem ageing on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors. Food Chemistry 59 (1997) 531-538
24. Spanier A.M., and Miller J.A. Role of proteins and peptides in meat flavor. Food flavor and safety. In: Spanier A.M., Okai H., and Tamura M. (Eds). ACS symposium series Vol. 528 (1993), American Chemical Society, Washington, DC 78-97
25. Spanier A.M., Vercellotti J.R., and James J.R. Correlation of sensory, instrumental and chemical attributes of beef as influenced by meat structure and oxygen exclusion. Journal Food Science 57 (1992) 10-15
26. van den Dool H., and Kratz P.D. A generalization of the retention index system including linear temperature programmed gas liquid partition chromatography. Journal of Chromatography 11 (1963) 463-471
27. Vote D.J., Platter W.J., Tatum J.D., Schmidt G.R., Belk K.E., Smith G.C., et al. Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate and sodium chloride to enhance palatability. Journal of Animal Science 78 (2000) 952-957
28. Wicklund S.E., Stetzer A.J., Tucker E.M., Nicolalde C.L., and Brewer M.S. Microbiological characteristics of enhancement solutions. Journal of Food Science 70 6 (2005) M296-M300
29. Yancey E.J., Grobbel J.P., Dikeman M.E., Smith J.S., Hachmeister K.A., Chambers E.C., et al. Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks. Meat Science 73 (2006) 680-686
30. Zhou Q., Wintersteen C.L., and Cadwallader K.R. Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. Journal of Agriculture and Food Chemistry 50 7 (2002) 2016-2021