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Meat Sci

Title:		"Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content"
Author(s):		Hunt MR; Legako JF; Dinh TT; Garmyn AJ; O'Quinn TG; Corbin CH; Rathmann RJ; Brooks JC; Miller MF;
Address:		"Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States. Department of Nutrition, Dietetics, & Food Sciences, Utah State University, Logan, UT 84322, United States. Electronic address: jerrad.legako@usu.edu. Department of Animal & Dairy Sciences, Mississippi State University, Starkville, MS 39762, United States. Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS 66506, United States"
Journal Title:		Meat Sci
Year:		2016
Volume:		20160204
Issue:
Page Number:		91 - 101
DOI:		10.1016/j.meatsci.2016.02.010
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Fatty acids (FA) in neutral and polar lipids (NL and PL) and volatile compounds were determined in Gluteus medius (GM), Longissimus lumborum (LL), Serratus ventralis (SV), and Semimembranosus (SM) muscles from upper 2/3 USDA Choice and Select quality grades (QG). Concentrations of NL FA (mg/g) were influenced by intramuscular fat (IMF) content being greater in upper 2/3 Choice compared with Select. The SV contained greater concentrations of NL FA; meanwhile, the SM contained the lowest quantities of NL FA. Percentages (g/100g of total FA) of NL SFA and MUFA were increased in beef with greater IMF content. Concentrations and percentages of PL FA had muscle specific differences between QG. Volatile compounds were primarily affected by muscle. Increases in SFA and MUFA were related with consumer liking, regardless of lipid fraction. Overall the influence of QG on SFA and MUFA was muscle specific. Therefore, each muscle may require specific considerations when considering FA, volatile compounds, and ultimately consumer liking"
Keywords:		"Adipose Tissue/*physiology Animals Cattle Fatty Acids/*chemistry Food Quality Humans Meat/classification/*standards Muscle, Skeletal/*chemistry Sensation Taste United States United States Department of Agriculture Volatile Organic Compounds/*chemistry Fat;"
Notes:		"MedlineHunt, M R Legako, J F Dinh, T T N Garmyn, A J O'Quinn, T G Corbin, C H Rathmann, R J Brooks, J C Miller, M F eng Research Support, Non-U.S. Gov't England 2016/02/15 Meat Sci. 2016 Jun; 116:91-101. doi: 10.1016/j.meatsci.2016.02.010. Epub 2016 Feb 4"