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Effects of market type and time of purchase on oxidative status and descriptive off-odors and off-flavors of beef in Vietnam
- Vu, P.T.T., Holtcamp, A.J., Sukumaran, A.T., Le, M.V.V., Nguyen, D.H., Dinh, T.T.N.
- Meat science 2018 v.145 pp. 399-406
- antioxidant activity, beef, cooked foods, lipid peroxidation, markets, off flavors, off odors, principal component analysis, raw meat, thiobarbituric acid-reactive substances, Vietnam
- The objective of the current study was to determine the effects of market type (super market – SM, indoor market – IM, open market – OM) and sampling time (at the opening – T0 and 4 h after the opening – T4) on antioxidant capacity, lipid oxidation, and descriptive sensory attributes of beef in Vietnam. Values of FC and TEAC were greater in OM beef than IM and SM (P < 0.001) and FC value was also greater at T4 than T0 (P = 0.038). The beef from SM had 7% greater TBARS than IM and OM (P = 0.003). Livery odor was less intense in raw beef from OM when compared to SM and IM (P ≤ 0.047). Sour odor in raw beef, and livery flavor in cooked beef was increased from T0 to T4 (P ≤ 0.035). Principal component analysis of descriptive sensory attributes indicated that FC and TEAC could predict partial livery flavor in cooked beef, but not off-odors in raw beef.