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Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks

Authors
Journal
Meat Science
0309-1740
Publisher
Elsevier
Publication Date
Volume
73
Issue
4
Identifiers
DOI: 10.1016/j.meatsci.2006.03.013
Keywords
  • Beef
  • Livery Flavor
  • Oxidation
  • Pigment Concentration
  • Lipids
  • Volatiles

Abstract

Abstract Infraspinatus (IN), gluteus medius (GM), and psoas major (PM) steaks were obtained from A- and B-maturity carcasses with either high (⩾6.0) or normal (⩽5.7) pH, and either Slight or Small marbling. Steaks were vacuum aged either 7, 14, 21, or 35 d postmortem, and were broiled and served to a highly trained, flavor-profile sensory panel. Steaks with livery flavor were analyzed by gas chromatography/mass spectrometry for flavor compounds. Steaks aged 7 or 35 d postmortem were analyzed for myoglobin (Mb) and hemoglobin (Hb) concentrations and for total iron (Fe) (35 d steaks only). The IN had greater Fe ( P < 0.05) than did the GM or PM. Livery flavor increased ( P < 0.05) and beef flavor identification decreased ( P < 0.05) in the GM as Fe increased. The PM had the lowest ( P < 0.05) Mb/Fe ratios and highest ( P < 0.05) Hb/Fe ratios. Several statistically significant, but relatively low correlations between 16-, 17-, and 18-carbon chain fatty acids and livery flavor resulted. Thirteen volatile compounds had higher concentrations in steaks with livery flavor than in those without livery flavor. Livery flavor development is a complex trait that can be affected by concentrations of total Fe, Mb, and fatty acids, but the relationships are relatively low.

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