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Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles.
- Source :
-
Meat science [Meat Sci] 2015 Feb; Vol. 100, pp. 291-300. - Publication Year :
- 2015
-
Abstract
- Proximate data, consumer palatability scores and volatile compounds were investigated for four beef muscles (Longissimus lumborum, Psoas major, Semimembranosus and Gluteus medius) and five USDA quality grades(Prime, Upper 2/3 Choice, Low Choice, Select, and Standard). Quality grade did not directly affect consumer scores or volatiles but interactions (P < 0.05) between muscle and grade were determined. Consumer scores and volatiles differed (P < 0.05) between muscles. Consumers scored Psoas major highest for tenderness, juiciness, flavor liking and overall liking, followed by Longissimus lumborum, Gluteus medius, and Semimembranosus (P < 0.05). Principal component analysis revealed clustering of compound classes, formed by related mechanisms. Volatile n-aldehydes were inversely related to percent fat. Increases in lipid oxidation compounds were associated with Gluteus medius and Semimembranosus, while greater quantities of sulfur-containing compounds were associated with Psoas major. Relationships between palatability scores and volatile compound classes suggest that differences in the pattern of volatile compounds may play a valuable role in explaining consumer liking.
- Subjects :
- Aldehydes analysis
Animals
Cattle
Choice Behavior
Dietary Fats analysis
Flavoring Agents
Food Quality
Humans
Lipid Peroxidation
Meat classification
Meat standards
Sulfur Compounds
United States
United States Department of Agriculture
Consumer Behavior
Meat analysis
Muscle, Skeletal chemistry
Taste
Volatile Organic Compounds analysis
Subjects
Details
- Language :
- English
- ISSN :
- 1873-4138
- Volume :
- 100
- Database :
- MEDLINE
- Journal :
- Meat science
- Publication Type :
- Academic Journal
- Accession number :
- 25460139
- Full Text :
- https://doi.org/10.1016/j.meatsci.2014.10.026