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Effect of End‐point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks
- Lorenzen, Carol L., Davuluri, Vijay K., Adhikari, Koushik, Grün, Ingolf U.
- Journal of food science 2005 v.70 no.2 pp. S113
- beef, consumer satisfaction, flavor, hexanols, juiciness, longissimus muscle, pyrazines, steaks, temperature, texture
- Beef M. longissimus thoracis et lumborum was used to investigate the effects of 6 end‐point temperatures on flavor and texture. Steaks cooked to medium temperature were associated with 4‐heptanolide, whereas those cooked to higher temperatures were associated with pyrazines and hexanol. These steaks were also associated with flavor attributes, such as roasted, burnt, and beefy. However, consumers did not find differences in flavor liking of steaks (P > 0.05) cooked to 6 end‐point temperatures. Although steaks cooked to lower temperatures were liked for their tenderness and juiciness, overall liking scores were not affected by end‐point temperature. Thus both flavor and tenderness play an important role in consumer satisfaction.