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Food Chem

Title:		Ageing and retail display time in raw beef odour according to the degree of lipid oxidation
Author(s):		Resconi VC; Bueno M; Escudero A; Magalhaes D; Ferreira V; Campo MM;
Address:		"Department of Animal Production and Food Science, Faculty of Veterinary, Instituto Agroalimentario de Aragon IA2, Universidad de Zaragoza - CITA, 50013 Zaragoza, Spain. Electronic address: resconi@unizar.es. Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Instituto Agroalimentario de Aragon IA2, Universidad de Zaragoza - CITA, Associate unit to Instituto de las Ciencias de la Vid y del Vino - ICVV - (UR-CSIC-GR), 50009 Zaragoza, Spain. Department of Animal Production and Food Science, Faculty of Veterinary, Instituto Agroalimentario de Aragon IA2, Universidad de Zaragoza - CITA, 50013 Zaragoza, Spain"
Journal Title:		Food Chem
Year:		2018
Volume:		20170912
Issue:
Page Number:		288 - 300
DOI:		10.1016/j.foodchem.2017.09.036
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study aims to assess the changes in beef aroma over time when steaks from pre-aged knuckles are stored in retail display under high oxygen conditions for 15 or 22days in vacuum conditions. Odorous volatile compounds were analysed by solid-phase microextraction/gas chromatography-mass spectrometry. Results were grouped as low, medium and high oxidative groups according to thiobarbituric acid reactive substances values after 9days of display. The intensity of off-odours in the raw meat increased with ageing and display time and oxidative groups. Based on correlations between the variables and regressions of the compounds through display, eight compounds were proposed as odour shelf-life markers. Among them, five were most sensitive and precise in all oxidative groups: 1-hexanol in meat aged for 15days, ethyl- octanoate and 2-pentylfuran in meat aged for 22days, and pentanoic and hexanoic acids in the two studied ageing times"
Keywords:		Animals Caprylates/analysis Cattle Food Packaging/methods Food Storage Furans/analysis Gas Chromatography-Mass Spectrometry Hexanols/analysis Lipid Metabolism Lipids/*chemistry Odorants/*analysis Oxidation-Reduction Oxygen *Red Meat/analysis Solid Phase M;
Notes:		"MedlineResconi, Virginia C Bueno, Monica Escudero, Ana Magalhaes, Danielle Ferreira, Vicente Campo, M Mar eng England 2017/10/19 Food Chem. 2018 Mar 1; 242:288-300. doi: 10.1016/j.foodchem.2017.09.036. Epub 2017 Sep 12"