1. Rapid Classification of Beef Aroma Quality Using SIFT-MS
- Author
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Langford, Vaughan S., McEwan, Murray J., Cummings, Tracey, Simmons, Nicola, and Daly, Clyde
- Subjects
Chemistry - Abstract
Aroma is an important characteristic in the acceptance of beef by consumers, and preference is often culturally dependent. Traditional grading of aroma quality has been carried out using sensory analysis of very limited numbers of samples, due to the inherent costs and the lack of appropriate technologies to replace the human olfactory system. Since meat aroma is derived from various volatile organic compounds (VOCs) that impart favorable or unfavorable qualities, there is potential to apply selected ion flow tube mass spectrometry (SIFT--MS) to facilitate wider scale, economic grading of carcasses. SIFT--MS is a direct analysis technique that can provide both high sample throughput and selective analysis of the chemically diverse volatiles that contribute to the aroma. This paper describes an investigation of the applicability of SIFT--MS to beef grading. Classifications of beef aroma were provided by a trained sensory panel. SIFT--MS was used to analyze the same samples for aroma volatiles. Application of multivariate statistical analysis to the combined data set demonstrated that SIFT--MS discriminates premium quality beef from eight sensory defects, and, therefore, could be applied as an instrumental grading tool obviating sensory panel grading., There are several factors that contribute to the acceptability of a beef cut to the consumer, but most important is its flavor. Certain volatile organic compounds (VOCs) impart favorable or [...]
- Published
- 2018