Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks
- PMID: 22062569
- DOI: 10.1016/j.meatsci.2006.03.013
Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks
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 35d 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 35d 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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