| Title: | "Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations" |
| Author(s): | Kerth CR; Harbison AL; Smith SB; Miller RK; |
| Address: | "Texas A&M University Department of Animal Science, 2471 TAMU, College Station, TX 77843, United States. Electronic address: c-kerth@tamu.edu. Texas A&M University Department of Animal Science, 2471 TAMU, College Station, TX 77843, United States" |
| DOI: | 10.1016/j.meatsci.2015.01.014 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Brisket, chuck, plate, flank, and round subcutaneous fat trim were used to produce ground beef patties then evaluated for color, lipid oxidation, fatty acid composition, volatile chemical compounds and consumer sensory evaluation. Color, TBARS, consumer sensory evaluation, and cook/freezer loss did not differ (P>0.05) among carcass fat locations. Percentage stearic acid was lower (P=0.044) in the ground beef using brisket fat than using the chuck and flank fat. Patties made with brisket fat were higher in cis-vaccenic acid (P=0.016) and the saturated to monounsaturated fatty acid ratio (P=0.018) than all other sources of subcutaneous fat. Butanedione was highest (P=0.013) in patties using flank and plate fat. Ground beef with brisket fat was higher (P=0.003) than all other sources for beefy aroma. Altering the profile of non-polar, triglyceride fatty acids has no effect on sensory flavor or major volatile chemical compounds" |
| Keywords: | "Animals Body Fat Distribution Cattle Color Consumer Behavior Fatty Acids/*analysis Fatty Acids, Monounsaturated/analysis *Food Storage Humans Lipid Peroxidation Odorants/*analysis Oleic Acids/analysis Red Meat/*analysis Stearic Acids/analysis Subcutaneous;" |
| Notes: | "MedlineKerth, Chris R Harbison, Amanda L Smith, Stephen B Miller, Rhonda K eng England 2015/02/18 Meat Sci. 2015 Jun; 104:30-6. doi: 10.1016/j.meatsci.2015.01.014. Epub 2015 Feb 7" |
