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
| Autor: | Jerrad F. Legako, R. J. Rathmann, J.C. Brooks, M.R. Hunt, Andrea J. Garmyn, Thu Dinh, M. F. Miller, Travis G. O’Quinn, C. Corbin |
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| Rok vydání: | 2015 |
| Předmět: |
Meat
Lipid fraction Sensation 0404 agricultural biotechnology Food Quality Animals Humans Palatability Food science Muscle Skeletal United States Department of Agriculture Longissimus Lumborum Flavor Volatile Organic Compounds Chemistry Fatty Acids 0402 animal and dairy science food and beverages Serratus Ventralis 04 agricultural and veterinary sciences Polar lipids 040401 food science 040201 dairy & animal science United States Adipose Tissue Taste Cattle Intramuscular fat Food quality Food Science |
| Zdroj: | Meat science. 116 |
| ISSN: | 1873-4138 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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