« Previous Abstract"Some aspects of the hypothalamic and pituitary development, metamorphosis, and reproductive behavior as studied in amphibians"    Next AbstractVolatile organic compounds sensing properties of tetrakis(alkylthio)-substituted lutetium(III) bisphthalocyanines thin films »

Meat Sci

Title:		Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes
Author(s):		Kilgannon AK; Holman BWB; Frank DC; Mawson AJ; Collins D; Hopkins DL;
Address:		"Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries & Charles Sturt University, Wagga Wagga, NSW 2678, Australia. Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries & Charles Sturt University, Wagga Wagga, NSW 2678, Australia. Electronic address: benjamin.holman@dpi.nsw.gov.au. Commonwealth Scientific and Industrial Research Organisation, CSIRO, Agriculture & Food, Australia. Plant and Food Research, Hamilton 3240, New Zealand. Elizabeth Macarthur Agricultural Institute, NSW Department of Primary Industries, Menangle, NSW 2688, Australia"
Journal Title:		Meat Sci
Year:		2020
Volume:		20200516
Issue:
Page Number:		108193 -
DOI:		10.1016/j.meatsci.2020.108193
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Beef ageing (in vacuo) for tenderisation and flavour development may be accelerated by favourable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of combinations of temperatures (~ 3, 5, or 7 degrees C) and ageing time periods (6, 8, 10 or 12 d); as well as control samples, which were held at 0-2 degrees C for a total of 14 d. Sensory quality attributes of these same samples were measured by untrained consumer panellists. Generally, it was found that TTCs had negligible effects on grilled beef VOCs and were comparable to controls. Furthermore, many VOCs were significantly related to flavour intensity, flavour liking and overall liking. These findings support the use of TTCs as a viable means to accelerate the rate of beef ageing without compromising quality"
Keywords:		"Adult Animals Australia Cattle Consumer Behavior Cooking Female Food Handling/*methods Humans Male Middle Aged Muscle, Skeletal Red Meat/*analysis Temperature Time Factors Volatile Organic Compounds/*analysis Accelerated ageing Ageing period Eating qualit;"
Notes:		"MedlineKilgannon, Ashleigh K Holman, Benjamin W B Frank, Damian C Mawson, A John Collins, Damian Hopkins, David L eng England 2020/06/01 Meat Sci. 2020 Oct; 168:108193. doi: 10.1016/j.meatsci.2020.108193. Epub 2020 May 16"