TY - JOUR
T1 - Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes
AU - Kilgannon, Ashleigh K.
AU - Holman, Benjamin W.B.
AU - Frank, Damian C.
AU - Mawson, A. John
AU - Collins, Damian
AU - Hopkins, David L.
N1 - Crown Copyright © 2020. Published by Elsevier Ltd. All rights reserved.
PY - 2020/10
Y1 - 2020/10
N2 - Beef ageing (in vacuo) for tenderisation and flavour development may be accelerated by favourable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of combinations of temperatures (~ 3, 5, or 7 °C) and ageing time periods (6, 8, 10 or 12 d); as well as control samples, which were held at 0-2 °C for a total of 14 d. Sensory quality attributes of these same samples were measured by untrained consumer panellists. Generally, it was found that TTCs had negligible effects on grilled beef VOCs and were comparable to controls. Furthermore, many VOCs were significantly related to flavour intensity, flavour liking and overall liking. These findings support the use of TTCs as a viable means to accelerate the rate of beef ageing without compromising quality.
AB - Beef ageing (in vacuo) for tenderisation and flavour development may be accelerated by favourable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of combinations of temperatures (~ 3, 5, or 7 °C) and ageing time periods (6, 8, 10 or 12 d); as well as control samples, which were held at 0-2 °C for a total of 14 d. Sensory quality attributes of these same samples were measured by untrained consumer panellists. Generally, it was found that TTCs had negligible effects on grilled beef VOCs and were comparable to controls. Furthermore, many VOCs were significantly related to flavour intensity, flavour liking and overall liking. These findings support the use of TTCs as a viable means to accelerate the rate of beef ageing without compromising quality.
KW - Accelerated ageing
KW - Ageing period
KW - Eating quality
KW - Holding temperature
KW - Untrained panel
KW - Volatile organic compounds
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U2 - 10.1016/j.meatsci.2020.108193
DO - 10.1016/j.meatsci.2020.108193
M3 - Article
C2 - 32474364
AN - SCOPUS:85085390376
SN - 0309-1740
VL - 168
SP - 1
EP - 9
JO - Meat Science
JF - Meat Science
M1 - 108193
ER -