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Meat Sci

Title:		"Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades"
Author(s):		Legako JF; Dinh TT; Miller MF; Adhikari K; Brooks JC;
Address:		"Department of Nutrition, Dietetics, & Food Sciences, Utah State University, Logan, UT 84322, USA. Electronic address: jerrad.legako@usu.edu. Department of Animal & Dairy Sciences, Mississippi State University, Starkville, MS 39762, USA. Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA. Department of Food Science & Technology, University of Georgia, Griffin, GA 30223, USA"
Journal Title:		Meat Sci
Year:		2016
Volume:		20151030
Issue:
Page Number:		77 - 85
DOI:		10.1016/j.meatsci.2015.10.018
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Consumer palatability scores, sensory descriptive attributes, and volatile compounds were assessed for beef Longissimus lumborum steaks of USDA Prime, Low Choice, and Standard grades. Overall and flavor liking was greater (P<0.05) for Prime and Low Choice. Initial flavor impact and fat-like attributes were greater (P<0.05) among Prime and Low Choice. Prime had greater (P<0.05) brown/roasted, beef identity, overall sweetness, and umami. Cardboard was greater (P<0.05) in Standard. Volatile compounds representing flavor development pathways were varied with quality grade. Standard had greater (P<0.05) abundances of n-aldehydes. Phenylacetaldehyde was greater (P<0.05) in Prime and Low Choice. Both 2,3-butanedione and 3-hydroxy-2-butanone were greatest (P<0.05) in Prime. Overall liking was positively correlated with many descriptive attributes, 3-hydroxy-2-butanone, and phenylacetaldehyde, and negatively correlated with cardboard, green, and n-aldehydes. While the measured attributes and volatiles may not be causative of flavor, this data indicates potential for prediction of flavor through their measurement"
Keywords:		Acetaldehyde/analogs & derivatives/analysis Acetoin/analysis Animals Back Muscles/*chemistry Cattle Chemical Phenomena *Consumer Behavior *Cooking Diacetyl/analysis Female *Food Preferences *Food Quality Humans Maillard Reaction Male Meat/*analysis/standa;
Notes:		"MedlineLegako, J F Dinh, T T N Miller, M F Adhikari, K Brooks, J C eng Comparative Study Research Support, Non-U.S. Gov't England 2015/11/12 Meat Sci. 2016 Feb; 112:77-85. doi: 10.1016/j.meatsci.2015.10.018. Epub 2015 Oct 30"