Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

Ashleigh K. Kilgannon, Benjamin W.B. Holman, Damian C. Frank, A. John Mawson, Damian Collins, David L. Hopkins

Research output: Contribution to journalArticle

Abstract

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.
Original languageEnglish
Article number108193
Pages (from-to)1-9
Number of pages9
JournalMeat Science
Volume168
Early online date16 May 2020
DOIs
Publication statusPublished - Oct 2020

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