Effects of unsaturated fatty acids, lipid oxidation, myoglobin, and hemoglobin on livery flavor volatiles in beef steaks

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dc.contributor.author Yancey, E.J.
dc.contributor.author Dikeman, Michael E.
dc.contributor.author Smith, J. Scott
dc.contributor.author Hachmeister, K.A.
dc.contributor.author Chambers, Edgar, IV
dc.contributor.author Gadgil, P.
dc.contributor.author Milliken, George A.
dc.contributor.author Dressler, E.
dc.date.accessioned 2010-08-04T13:46:53Z
dc.date.available 2010-08-04T13:46:53Z
dc.date.issued 2010-08-04T13:46:53Z
dc.identifier.uri http://hdl.handle.net/2097/4429
dc.description.abstract Infraspinatus (top blade), gluteus medius (top sirloin), and psoas major (tenderloin) steaks were obtained from A- and B-maturity carcasses that had either a high (≥ 6.0) or normal (≤ 5.7) pH, and either slight or small marbling. The steaks were vacuum aged until either 7, 14, 21, or 35 days postmortem. The steaks were broiled and served to a highly trained flavor-profile sensory panel. Steaks with livery flavor were subjected to gas chromatography/mass spectrometry analyses for flavor compounds. Steaks aged until 7 or 35 days postmortem were analyzed for the 2- thiobarbituric acid reactive substances (TBARS) content to determine lipid oxidation and for myoglobin and hemoglobin concentrations. Thirteen different volatile compounds had greater amounts in steaks with livery flavor. Lipid oxidation of raw steaks was not related to livery flavor, but steak myoglobin concentration was related to livery flavor. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen's Day, 2003 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 03-272-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 908 en_US
dc.subject Beef en_US
dc.subject Unsaturated fatty acids en_US
dc.subject Lipid oxidation en_US
dc.subject Myoglobin en_US
dc.subject Hemoglobin en_US
dc.title Effects of unsaturated fatty acids, lipid oxidation, myoglobin, and hemoglobin on livery flavor volatiles in beef steaks en_US
dc.type Conference paper en_US
dc.date.published 2003 en_US
dc.citation.epage 44 en_US
dc.citation.spage 41 en_US
dc.description.conference Cattlemen's Day, 2003, Kansas State University, Manhattan, KS, March 7, 2003 en_US
dc.contributor.authoreid mdikeman en_US
dc.contributor.authoreid jsschem en_US
dc.contributor.authoreid eciv en_US
dc.contributor.authoreid pgadgil en_US

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