Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

Yimin Zhang, Benjamin Holman, Eric N. Ponnampalam, Matthew G. Kerr, Kristy Bailes, Ashleigh Kilgannon, Damian Collins, David Hopkins

Research output: Contribution to journalArticle

Abstract

Two extraction methods were applied to measure the thiobarbituric acid reactive substances (TBARS) values of vacuum packaged grass-fed beef steaks that were aged under four temperatures and five different time interval combinations to capture a range in lipid oxidation. The relationships between TBARS values and consumer assessment of flavour liking, flavour intensity and overall liking, were examined. M1 values had a normal distribution (0.02 to 2.55 mg MDA/kg), whereas M2 had a skewed distribution with the majority of the values <1.0 mg MDA/kg and the maximum value being 10.72 mg MDA/kg. No relationship was found between these methods. Interestingly, there were no significant effects of TBARS value on the sensory results, irrespective of the method used. This suggests that untrained consumers cannot detect abnormal flavour development due to high levels of lipid oxidation (TBARS) as indicated by the TBARS test, and are therefore undiscouraged when tasting these beef samples.
LanguageEnglish
Pages114-119
Number of pages6
JournalMeat Science
Volume149
DOIs
Publication statusPublished - 2019

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Thiobarbituric Acid Reactive Substances
thiobarbituric acid-reactive substances
beef
flavor
lipid peroxidation
Lipids
methodology
steaks
Normal Distribution
Vacuum
Poaceae
Red Meat
grasses
Temperature
temperature
testing
sampling

Cite this

Zhang, Yimin ; Holman, Benjamin ; Ponnampalam, Eric N. ; Kerr, Matthew G. ; Bailes, Kristy ; Kilgannon, Ashleigh ; Collins, Damian ; Hopkins, David. / Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS). In: Meat Science. 2019 ; Vol. 149. pp. 114-119.
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abstract = "Two extraction methods were applied to measure the thiobarbituric acid reactive substances (TBARS) values of vacuum packaged grass-fed beef steaks that were aged under four temperatures and five different time interval combinations to capture a range in lipid oxidation. The relationships between TBARS values and consumer assessment of flavour liking, flavour intensity and overall liking, were examined. M1 values had a normal distribution (0.02 to 2.55 mg MDA/kg), whereas M2 had a skewed distribution with the majority of the values <1.0 mg MDA/kg and the maximum value being 10.72 mg MDA/kg. No relationship was found between these methods. Interestingly, there were no significant effects of TBARS value on the sensory results, irrespective of the method used. This suggests that untrained consumers cannot detect abnormal flavour development due to high levels of lipid oxidation (TBARS) as indicated by the TBARS test, and are therefore undiscouraged when tasting these beef samples.",
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Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS). / Zhang, Yimin; Holman, Benjamin; Ponnampalam, Eric N.; Kerr, Matthew G.; Bailes, Kristy; Kilgannon, Ashleigh; Collins, Damian; Hopkins, David.

In: Meat Science, Vol. 149, 2019, p. 114-119.

Research output: Contribution to journalArticle

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AU - Bailes, Kristy

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