| Title: | Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles |
| Author(s): | Legako JF; Brooks JC; O'Quinn TG; Hagan TD; Polkinghorne R; Farmer LJ; Miller MF; |
| DOI: | 10.1016/j.meatsci.2014.10.026 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Proximate data, consumer palatability scores and volatile compounds were investigated for four beef muscles (Longissimus lumborum, Psoas major, Semimembranosus and Gluteus medius) and five USDA quality grades(Prime, Upper 2/3 Choice, Low Choice, Select, and Standard). Quality grade did not directly affect consumer scores or volatiles but interactions (P < 0.05) between muscle and grade were determined. Consumer scores and volatiles differed (P < 0.05) between muscles. Consumers scored Psoas major highest for tenderness, juiciness, flavor liking and overall liking, followed by Longissimus lumborum, Gluteus medius, and Semimembranosus (P < 0.05). Principal component analysis revealed clustering of compound classes, formed by related mechanisms. Volatile n-aldehydes were inversely related to percent fat. Increases in lipid oxidation compounds were associated with Gluteus medius and Semimembranosus, while greater quantities of sulfur-containing compounds were associated with Psoas major. Relationships between palatability scores and volatile compound classes suggest that differences in the pattern of volatile compounds may play a valuable role in explaining consumer liking" |
| Keywords: | "Aldehydes/analysis Animals Cattle Choice Behavior *Consumer Behavior Dietary Fats/analysis Flavoring Agents Food Quality Humans Lipid Peroxidation Meat/*analysis/classification/standards Muscle, Skeletal/*chemistry Sulfur Compounds *Taste United States Un;" |
| Notes: | "MedlineLegako, J F Brooks, J C O'Quinn, T G Hagan, T D J Polkinghorne, R Farmer, L J Miller, M F eng England 2014/12/03 Meat Sci. 2015 Feb; 100:291-300. doi: 10.1016/j.meatsci.2014.10.026" |
