« Previous AbstractComparative transcriptomic assessment of the chemosensory receptor repertoire of Drosophila suzukii adult and larval olfactory organs    Next AbstractConcentrations of 20 volatile organic compounds in the air and drinking water of 350 residents of New Jersey compared with concentrations in their exhaled breath »

Meat Sci

Title:		"Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks"
Author(s):		Wall KR; Kerth CR; Miller RK; Alvarado C;
Address:		"Texas A&M University Animal Science Department, 2471 TAMU, College Station, TX 77843, USA. Texas A&M University Animal Science Department, 2471 TAMU, College Station, TX 77843, USA. Electronic address: c-kerth@tamu.edu. Texas A&M University Poultry Science Department, College Station, TX 77843, USA"
Journal Title:		Meat Sci
Year:		2019
Volume:		20181123
Issue:
Page Number:		141 - 148
DOI:		10.1016/j.meatsci.2018.11.009
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Ribeye, top loin, and top sirloin steaks were assigned a grilling temperature setting (177 degrees C, 205 degrees C, or 232 degrees C) and consumer panel, Warner-Bratzler shear force, trained sensory panel, and GC/MS - olfactory analyses were performed. No differences (P > 0.05) in consumer overall, tenderness, juiciness, appearance, and flavor liking were detected among steak type or grill temperature. Grill surface temperature had no effect (P > 0.05) on trained panel tenderness scores. Of the volatiles present during an aroma event, pyrazine compounds were most influenced by grill surface temperature. The tenderness and juiciness of steaks grilled at differing temperatures were not perceived to be different by consumers; however, grilling temperature impacted the flavor of the final product by generating more pyrazine compounds. Steaks in this study likely were too tender to have a grilling effect on tenderness, but selecting different grilling temperatures can be used to vary the amount of browning of steaks and/or to modify aroma volatile compounds"
Keywords:		Adult Animals Cattle Color Consumer Behavior Cooking/*methods Female Gas Chromatography-Mass Spectrometry/methods Humans Male Odorants/analysis Pyrazines/analysis Red Meat/*analysis Shear Strength *Taste *Temperature Volatile Organic Compounds/analysis Be;
Notes:		"MedlineWall, Kayley R Kerth, Chris R Miller, Rhonda K Alvarado, Christine eng England 2018/11/27 Meat Sci. 2019 Apr; 150:141-148. doi: 10.1016/j.meatsci.2018.11.009. Epub 2018 Nov 23"