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Meat Sci

Title:		Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters
Author(s):		O'Quinn TG; Woerner DR; Engle TE; Chapman PL; Legako JF; Brooks JC; Belk KE; Tatum JD;
Address:		"Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address: travisoquinn@ksu.edu. Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171, USA. Department of Statistics, Colorado State University, Fort Collins 80523-1171, USA. Department of Nutrition, Dietetics & Food Sciences, Utah State University, Logan, UT 84322, USA. Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409,USA"
Journal Title:		Meat Sci
Year:		2016
Volume:		20151102
Issue:
Page Number:		90 - 102
DOI:		10.1016/j.meatsci.2015.11.001
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Sensory analysis of ground LL samples representing 12 beef product categories was conducted in 3 different regions of the U.S. to identify flavor preferences of beef consumers. Treatments characterized production-related flavor differences associated with USDA grade, cattle type, finishing diet, growth enhancement, and postmortem aging method. Consumers (N=307) rated cooked samples for 12 flavors and overall flavor desirability. Samples were analyzed to determine fatty acid content. Volatile compounds produced by cooking were extracted and quantified. Overall, consumers preferred beef that rated high for beefy/brothy, buttery/beef fat, and sweet flavors and disliked beef with fishy, livery, gamey, and sour flavors. Flavor attributes of samples higher in intramuscular fat with greater amounts of monounsaturated fatty acids and lesser proportions of saturated, odd-chain, omega-3, and trans fatty acids were preferred by consumers. Of the volatiles identified, diacetyl and acetoin were most closely correlated with desirable ratings for overall flavor and dimethyl sulfide was associated with an undesirable sour flavor"
Keywords:		"*Animal Husbandry Animals Animals, Inbred Strains Cattle *Consumer Behavior Crosses, Genetic Diet/*veterinary Dietary Fats/*analysis Fatty Acids, Monounsaturated/analysis Fatty Acids, Omega-3/adverse effects/analysis Female *Food Preferences *Food Quality;"
Notes:		"MedlineO'Quinn, T G Woerner, D R Engle, T E Chapman, P L Legako, J F Brooks, J C Belk, K E Tatum, J D eng Comparative Study Multicenter Study Research Support, Non-U.S. Gov't England 2015/11/13 Meat Sci. 2016 Feb; 112:90-102. doi: 10.1016/j.meatsci.2015.11.001. Epub 2015 Nov 2"