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Effect of aging time on volatile compounds, odor, and flavor of cooked beef from Pirenaica and Friesian bulls and heifers
- Gorraiz, C., Beriain, M.J., Chasco, J., Insausti, K.
- Journal of food science 2002 v.67 no.3 pp. 916-922
- water content, heifers, beef bulls, breed differences, gender differences, longissimus dorsi, meat aging, duration, meat composition, protein content, lipid content, ash content, beef quality, cooked foods, cooking quality, volatile compounds, headspace analysis, sensory evaluation, flavor, odors, discriminant analysis
- Volatile compounds, odor, and flavor produced by beef from bulls and heifers of the Pirenaica and Friesian breeds were studied during 7 d of aging. The Friesian breed beef had stronger fatty flavor and aftertaste than the Pirenaica, as well as differences in the content of several volatile compounds. Bull beef had stronger liver-like odor and flavor, and bloody flavor that were related to a higher 2-propanone content, while beef from heifers had stronger characteristic flavor. Aging of meat increased characteristic flavor and aftertaste. Ethanal showed a positive correlation with livery flavor and a negative correlation with the characteristic odor. The hexane seems to contribute to fatty flavor, 2-propanone was related to livery and bloody notes, and 2,2,4,6,6-pentamethylheptane to characteristic flavor.