Meat Quality, Aroma Profile and Consumer Preference of Dry-Aged Beef

ObjectivesAging is a method for improving some sensory characteristics of meat, enhancing flavor and tenderness. The effect of aging in tenderness is well known but not well established in the flavor of dry-aged beef. This study aimed to evaluate the meat quality, volatile compounds profile and consumer preference between fresh and dry aged beef.Materials and MethodsLongissimus thoracis and lumborum muscles (right side) from five steers of Canchim (5/8 Charolais × 3/8 Zebu) breed fed with the same pellet diet (25% peanut shell; 69.23% corn grain; 2.27% soybean meal; 1% sodium bicarbonate; 1.50% minerals; 1.00% urea and 0.03% monensine in dry matter) were used. Animals were slaughtered at 36 mo of age with 562 kg of average weight. After 24 h postmortem, from the muscles of approximately 30 cm length, half of each was deboned, cut into 2.5 cm width steaks (“fresh”). The other half, which were bone-in beef loins, were maintained at 1 ± 1°C and 70% relative humidity (“dry-aged”) in a refrigerated chamber for 28 d, deboned and trimmed. Fresh and dry-aged samples were analyzed for meat quality (color, pH, water holding capacity, cooking loss, and Warner-Bratzler shear force). The remainder of these samples were vacuum packaged and frozen for sensory and volatile compounds analyses. Volatile compounds extracted by Solid-phase microextraction technique (SPME) were analyzed by Gas Chromatography/Mass Spectrometry (GC–MS). Consumer paired preference was performed in two sessions, where the preferred sample should be chosen and analyzed by using a table Standard Test Method for Directional Difference Test (ASTM E2164-08). Meat quality and volatile compounds results were analyzed by t test.ResultsColor, pH, and shear force were significantly different (p < 0.05) between fresh and dry aged samples. Higher values (p < 0.05) of a* (20.6) and b* (16.8) parameters were found in the dry aged meat meaning greater red color intensity in the dry aged samples. Fresh samples showed the lowest values (5.45). The shear force values were lower (p < 0.05) for dry aged samples (3.60 kgf) if compared to fresh samples (7.9 kgf). A total of 58 volatile compounds were found in fresh and dry aging meat: 13 hydrocarbons (22.4%), 12 aldehydes (20.7%), 9 ketones (15.5%), 8 alcohol (13.8%), 6 aromatic compounds (10.3%), carboxylic acid (8.6%), 3 sulfur compounds (5.2%), 1 lactone (1.7%) and 1 pyrazine (1.7%). Thirty-nine compounds were common to both treatments being 37 of them with odoriferous importance. Only 3 compounds (2-ethyl, 1-hexanol, 3-ethyl-3-hexene, and octane) were found only in fresh meat. Thirteen compounds were found only in the dry aged meat samples, being the main ones of odoriferous importance: methional (cheddar cheese), heptanoic acid (cheese), 2, 3-butanediol (cocoa butter), dimethyl disulfide (kale), furan, tetrahydro-2-methyl- (roasted, crusted beef and chicken), butanoic acid (rancid), dimethyl trisulfide (sulfureous, grassy) and 3-Octanone (musty, mushroom, moldy and fermented cheese). In the paired preference test, 71 from 78 consumers preferred the dry aged sample, mentioning mainly the reason for the choice the tenderness and flavor.ConclusionDry-aged beef showed enhanced tenderness and red color compared to fresh beef. Many volatile compounds of odoriferous importance were found in the dry aged beef which contributes to its unique flavor, explaining why it was more preferred in this study.

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Evaluation of Consumer Preferences and Volatile Compounds of Beef Strip Loin Steaks Differing by Quality Grade, Postmortem Aging, and Degree of Doneness

Meat and Muscle Biology ◽

10.22175/mmb.10663 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

D. H. Tucker ◽

C. R. Kerth ◽

K. R. Wall ◽

Z. M. Hicks ◽

R. K. Miller

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Consumer Preferences ◽

Random Effect ◽

Consumer Preference ◽

Aroma Compounds ◽

Processing Plant ◽

Quality Grade ◽

Volatile Aroma ◽

Volatile Aroma Compounds

ObjectivesThe purpose of this study was to determine consumer preferences and volatile aroma compounds for differences in flavor concerning quality grade, day of age, and degree of doneness on beef strip loins.Materials and MethodsUSDA Select (n = 18) and USDA upper 2/3 Choice (n = 18), boneless beef strip loins (IMPS 180), were selected from a commercial processing plant. Loins were cut in half and wet aged for either 10 or 20 d at 2°C. After aging, loins were cut into 2.54 cm steaks, individually vacuum-packaged and stored in a freezer at –40°C. Steaks were thawed at 4°C for 12 to 24 h prior to cooking. Steaks were cooked on a flat top griddle set to 204.4°C (± 11.1°C). The steaks were cooked to one of three degrees of doneness: 63°C (63; medium rare), 71°C (71; medium) or 80°C (80; medium well) and flipped once at the halfway cook temperature. Steaks were held at 60°C no longer than 20 min. Consumer testing was conducted over five sessions with 93 consumers. Each consumer evaluated the samples on five different attributes: overall liking, overall flavor, appearance juiciness, and tenderness. The consumers rated each sample based on a 9-point hedonic scale. Consumer data were run using a full factorial design using grade, age, and degree of doneness as main effects. The order in which samples were served was included as a random effect and data were blocked by session. Portions of cooked samples were collected for GC analysis by being placed into a 20mL glass jar and collected with a solid-phase micro-extraction fiber for 60 min. The SPME was then placed into a GC/MS to separate and identify each volatile chemical compound. Three-way interactions among volatile compounds were determined to be not significant (P > 0.05); therefore, they were removed from the model. Additionally, volatiles that were not present in cells of two-way interactions were not included. Multivariate relationships between consumer preference and GC/MS data were explored using PCA.ResultsUSDA Choice had a higher (P < 0.001) liking score than USDA Select grade beef loins for each of the five attributes tested. The 20-d aged steaks had higher (P < 0.03) scores for overall liking, overall flavor, juiciness, and tenderness. The degree of doneness affected overall liking and juiciness liking (P < 0.001) with 63°C having the greatest score followed by 71°C and then 80°C. For overall flavor, 63°C and 71°C were greater (P = 0.013) than for 80°C. For appearance, the degree of doneness of 63°C was preferred to steaks cooked at 71°C and 80°C (P = 0.002). Of the total volatiles (n = 52) present in the samples, 20 d age had greater (P < 0.04) iso butyraldehyde (pungent), 2-methyl-butanal (chocolate), and 3-methyl-butanal (fatty almond). Whereas, 3-hydroxy-2-butanone (buttery) was greater (P < 0.002) in 10 d age. Octanal (fatty) and nonanal (fatty) were greater (P < 0.04) in USDA Select than USDA Choice. 2-methyl pyrazine (chocolate, meaty, roasted) was greater (P < 0.04) in 20 d aged steaks cooked to 71°C and 80°C compared to other treatment combinations.ConclusionConsumer preferences were distinctly different based on quality grade, age, and degree of doneness. USDA Choice was generally the most preferred along with 63°C and 20 d age steaks. Positive (by their descriptors) volatile aroma compounds can be improved with aging and a degree of doneness of at least 71°C.

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Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot

Animal Production Science ◽

10.1071/an18620 ◽

2020 ◽

Vol 60 (4) ◽

pp. 595

Author(s):

Dayane Cristina Rivaroli ◽

Maria del Mar Campo ◽

Carlos Sañudo ◽

Ana Guerrero ◽

André Mendes Jorge ◽

...

Keyword(s):

Fatty Acid ◽

Essential Oil ◽

Lipid Oxidation ◽

Meat Quality ◽

Shear Force ◽

Sweet Orange ◽

Average Weight ◽

Oil Blend ◽

Water Holding

Context Natural additives have been studied to increase animal performance and the quality of meat as alternatives to the use of antibiotics. Aims The present work investigated the effects of an essential oil blend (oregano, rosemary, lemon, garlic, eucalyptus, thyme and sweet orange) incorporated into the diet of crossbred heifers on the meat quality. Methods Thirty 12-month-old half-sister crossbred heifers (1/2 Angus vs 1/2 Nellore) with an average weight of 219.8 ± 8.8 kg were allocated in individual pens for 3 months. Three diets were tested: E0.0 (without the essential oil blend); E3.5 (with 3.5 g of the essential oil blend/animal.day); E7.0 (7.0 g of the essential oil blend/animal.day). The fatty acid composition (chemical) and profile of the Longissimus muscle were evaluated. In addition, the effect of aging (1, 7 and 14 days in vacuum packs at 2°C) on the colour, cooking and thawing losses, texture, and lipid oxidation were determined. Key results The essential oil blend did not affect (P > 0.05) the meat. It did not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging. Conclusions The chemical composition, water holding capacity, shear force, lipid oxidation, and fatty acid profile were not influenced by including the essential oil blend in the diet of heifers. Implications The use of low dosages of an essential oil blend could be applied in the diet of heifers, without affecting meat quality.

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Meat quality and cut yield of pigs slaughtered over 100kg live weight

Arquivo Brasileiro de Medicina Veterinária e Zootecnia ◽

10.1590/1678-4162-8113 ◽

2015 ◽

Vol 67 (4) ◽

pp. 1166-1174 ◽

Cited By ~ 3

Author(s):

T.M. Bertol ◽

E.A. Oliveira ◽

A. Coldebella ◽

V.L. Kawski ◽

A.J. Scandolera ◽

...

Keyword(s):

Meat Quality ◽

Shear Force ◽

Live Weight ◽

Meat Yield ◽

Slaughter Weight ◽

A Value ◽

Red Color ◽

Quadratic Response ◽

Daily Allowance ◽

Intramuscular Fat Content

Meat quality and cut yield of pigs slaughtered between 100 and 150kg live weight were evaluated. Pigs (417 Agroceres PIC barrows and gilts) were fed a daily allowance of 2.8kg per head from 80kg until 100.71±0.85, 118.58±0.99, 134.07±1.18 or 143.90±1.24kg live weight. Seventy-one pigs were used for the evaluation of primal and subprimal cuts. There was no interaction between sex and slaughter weight for any of the evaluated parameters. Ham, shoulder, and loin weights linearly increased (P<0.01; R2: 84.3-93.2%) with increasing slaughter weight, which, however, had little effect on primal cuts meat yield. Increasing slaughter weight promoted a linear (P<0.05) and a quadratic (P<0.01) increase of red/green coordinate (a* value) of the loin and ham, respectively. Shear force showed a quadratic response (P<0.05), with minimum value estimated at 122kg slaughter weight. It was concluded that, under the applied management, increasing slaughter weight increased the volume of meat, but had little effect on meat yield. The meat of pigs slaughtered at heavier weights showed more intense red color and the same intramuscular fat content as lighter pigs, while tenderness was slightly affected.

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The Effect of Different Agricultural Wastes on Aroma Composition of Shiitake (Lentinula edodes (Berk.) Pegler) Mushroom

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v8i7.1540-1547.3415 ◽

2020 ◽

Vol 8 (7) ◽

pp. 1540-1547

Author(s):

Gökhan Baktemur ◽

Zeynep Dilan Çelik ◽

Ecem Kara ◽

Hatıra Taşkın

Keyword(s):

Volatile Compounds ◽

Lentinula Edodes ◽

Solid Phase ◽

Agricultural Waste ◽

Agricultural Wastes ◽

Volatile Components ◽

Peanut Shell ◽

Shiitake Mushroom ◽

Mushroom Species ◽

Volatile Aroma

Shiitake mushroom (Lentinula edodes (Berk.) Pegler) popular as both edible and medicinal, is one of the most cultivated and consumed mushroom species in the world. Cultivation of this mushroom on different agricultural wastes has been experimented in many studies until today. Nevertheless, agricultural waste trials are going on as agricultural production patterns of the countries are different. In this study, volatile aroma composition of shiitake mushroom produced on different agricultural wastes (wheat stalk, wheat bran, peanut shell, corn cob and vine pruning waste) was compared. Oak sawdust was selected as control because of its common use in literature and substrate materials were mixed at different ratios. In addition, some substrate mixtures were prepared with poplar sawdust. Volatile compounds of the shiitake mushroom were determined by using headspace-solid phase microextraction (HS-SPME) technique combined with Gas Chromatography-Mass Spectrometer (GC-MS). At the end of study, 41 volatile compounds were detected and dimethyl trisulfide, benzaldehyde, dimethyl disulfide, 1-octen-3-ol and 3-octanone were found to be dominant volatile components. Flavour and fragrance of mushrooms are dependent on many volatile aroma compounds and their proportions. While the concentration of eight-carbon components and hydrocarbons was found the highest by using wood straw, amount of sulphur containing compounds and alcohols increased by agricultural wastes in this study. In addition, corn waste positively affected aldehyde compounds.

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Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics

Foods ◽

10.3390/foods11020191 ◽

2022 ◽

Vol 11 (2) ◽

pp. 191

Author(s):

Yuanyuan Yang ◽

Jing Li ◽

Xueting Jia ◽

Qingyu Zhao ◽

Qing Ma ◽

...

Keyword(s):

Volatile Compounds ◽

Meat Quality ◽

Nutritional Value ◽

Consumer Preference ◽

Feeding System ◽

Flavor Precursors ◽

Tan Sheep ◽

Feeding Systems

Tan sheep are greatly preferred by consumers in China because of their nutritional value and unique flavor. However, the meat quality of Tan sheep has decreased due to the change in feeding systems from grazing to indoor. Studies investigating the mechanisms for the decrease in meat quality are limited. A total of 28 Tan sheep were randomly allocated to two treatments, receiving a concentrated diet, or pasture. Flavor precursors and volatile compounds were analyzed with foodomics. E-nose and E-tongue analyses suggested that the aroma and taste profiles differed between the feeding systems. The grazing lambs had higher levels of linoleic acid and n-3 polyunsaturated fatty acids (p < 0.01). Metabolomics indicated that 25 hydrophilic metabolites active in glycolipid and amino acid metabolisms were changed by the feeding system. Among the 57 volatile compounds identified, methional, γ-butyrolactone, benzaldehyde, and ethyl acetate were at concentrations significantly higher in the grazing lambs than the indoor-fed lambs (p < 0.01). These results reveal key changes in flavor precursors and flavor profiles affected by the feeding system, which may provide an initial view of the reason for consumer preference for the grazing Tan sheep.

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Elucidation of the Volatilome of Packaged Spanish-Style Green Olives of Conservolea and Halkidiki Varieties Using SPME-GC/MS

Proceedings ◽

10.3390/foods_2020-07629 ◽

2020 ◽

Vol 70 (1) ◽

pp. 75

Author(s):

Alexandra Nanou ◽

Athanasios Mallouchos ◽

Efstathios Z. Panagou

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Acid Ethyl Ester ◽

Volatile Components ◽

Propanoic Acid ◽

Qualitative Composition ◽

Organoleptic Characteristics ◽

Increasing Trend ◽

Volatile Profiles ◽

Over Time

Olives are characterized by a wide variety of volatile compounds, which are primarily products of microbial metabolism that contribute to the organoleptic characteristics of the final product and especially to its flavor. The volatilome in Spanish-style processed green olives of Conservolea and Halkidiki cultivars were analytically characterized. A solid phase micro-extraction (SPME) technique was used for the extraction of volatile components from the olive samples that were further identified and quantified by gas chromatography coupled to mass spectrometry (GC–MS). Eighty-eight (88) compounds were identified, including several aldehydes, ketones, acids, terpenes, but mainly esters and alcohols. Results showed that there were no significant differences in the qualitative composition of the volatile profiles between the two varieties. Acetic and propanoic acids, thymol, ethanol, 2-butanol, 1-propanol, ethyl acetate as well as ethyl propanoate were the most dominant compounds found in both cultivars. However, some quantitative differences were spotted between the two varieties regarding some of the identified volatile compounds. The quantity of 2-butanol was higher in the Halkidiki variety, while propanoic acid ethyl ester was found in higher amounts in the Conservolea variety. Furthermore, differences in the quantities of some volatile compounds over time were observed. Most of the identified compounds presented an increasing trend during storage.

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Response Surface Methodology to Optimize the Isolation of Dominant Volatile Compounds from Monofloral Greek Thyme Honey Using SPME-GC-MS

Molecules ◽

10.3390/molecules26123612 ◽

2021 ◽

Vol 26 (12) ◽

pp. 3612

Author(s):

Marinos Xagoraris ◽

Alexandra Skouria ◽

Panagiota-Kyriaki Revelou ◽

Eleftherios Alissandrakis ◽

Petros A. Tarantilis ◽

...

Keyword(s):

Response Surface Methodology ◽

Volatile Compounds ◽

Response Surface ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Fraction ◽

Equilibration Time ◽

Stirrer Speed ◽

Magnetic Stirrer ◽

Thyme Honey

This study aimed at an experimental design of response surface methodology (RSM) in the optimization of the dominant volatile fraction of Greek thyme honey using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). For this purpose, a multiple response optimization was employed using desirability functions, which demand a search for optimal conditions for a set of responses simultaneously. A test set of eighty thyme honey samples were analyzed under the optimum conditions for validation of the proposed model. The optimized combination of isolation conditions was the temperature (60 °C), equilibration time (15 min), extraction time (30 min), magnetic stirrer speed (700 rpm), sample volume (6 mL), water: honey ratio (1:3 v/w) with total desirability over 0.50. It was found that the magnetic stirrer speed, which has not been evaluated before, had a positive effect, especially in combination with other factors. The above-developed methodology proved to be effective in the optimization of isolation of specific volatile compounds from a difficult matrix, like honey. This study could be a good basis for the development of novel RSM for other monofloral honey samples.

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Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

Scientific Reports ◽

10.1038/s41598-021-92908-3 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Huilin Cheng ◽

Sumin Song ◽

Gap-Don Kim

Keyword(s):

Meat Quality ◽

Muscle Fiber ◽

Shear Force ◽

Muscle Fibers ◽

Frozen Storage ◽

Meat Color ◽

Pork Meat ◽

Psoas Major ◽

The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

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Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽

10.3390/foods10061180 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1180

Author(s):

Xiaoyu Yin ◽

Qian Chen ◽

Qian Liu ◽

Yan Wang ◽

Baohua Kong

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Volatile Compounds ◽

Solid Phase ◽

Meat Products ◽

Principal Component ◽

Quality Characteristics ◽

Gas Chromatography Mass Spectrometry ◽

Two Dimensional ◽

Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

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Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region

Foods ◽

10.3390/foods10061258 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1258

Author(s):

Nermina Spaho ◽

Fuad Gaši ◽

Erich Leitner ◽

Milenko Blesić ◽

Asima Akagić ◽

...

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Sensory Attributes ◽

Apple Cultivar ◽

Brand Development ◽

Balkan Region ◽

Apple Cultivars ◽

Gas Chromatography Mass Spectroscopy ◽

Fruit Spirits

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.

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