Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

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dc.contributor.author Legako, J. F.
dc.contributor.author Brooks, J. C.
dc.contributor.author O'Quinn, Travis G.
dc.contributor.author Hagan, T. D. J.
dc.contributor.author Polkinghorne, R.
dc.contributor.author Farmer, L. J.
dc.contributor.author Miller, M. F.
dc.date.accessioned 2015-05-12T19:30:54Z
dc.date.available 2015-05-12T19:30:54Z
dc.date.issued 2015-05-12
dc.identifier.uri http://hdl.handle.net/2097/19242
dc.description.abstract Proximate data, consumer palatability scores and volatile compounds were investigated for four beef muscles (Longissimus lumborum, Psoas major, Semimembranosus and Gluteus medius) and five USDA quality grades (Prime, Upper 2/3 Choice, Low Choice, Select, and Standard). Quality grade did not directly affect consumer scores or volatiles but interactions (P < 0.05) between muscle and grade were determined. Consumer scores and volatiles differed (P < 0.05) between muscles. Consumers scored Psoas major highest for tenderness, juiciness, flavor liking and overall liking, followed by Longissimus lumborum, Gluteus medius, and Semimembranosus (P < 0.05). Principal component analysis revealed clustering of compound classes, formed by related mechanisms. Volatile n-aldehydes were inversely related to percent fat. Increases in lipid oxidation compounds were associated with Gluteus medius and Semimembranosus, while greater quantities of sulfur-containing compounds were associated with Psoas major. Relationships between palatability scores and volatile compound classes suggest that differences in the pattern of volatile compounds may play a valuable role in explaining consumer liking. en_US
dc.language.iso en_US en_US
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S0309174014004744 en_US
dc.rights NOTICE: this is the author's version of a work that was accepted for publication in Meat Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Meat Science, [vol. 100, (2015)] doi:10.1016/j.meatsci.2014.10.026 en_US
dc.subject Beef en_US
dc.subject Flavor en_US
dc.subject GC-MS en_US
dc.subject HS-SPME en_US
dc.subject Muscle en_US
dc.subject USDA Quality Grade en_US
dc.title Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles en_US
dc.type Article (author version) en_US
dc.date.published 2015 en_US
dc.citation.doi doi:10.1016/j.meatsci.2014.10.026 en_US
dc.citation.epage 300 en_US
dc.citation.jtitle Meat Science en_US
dc.citation.spage 291 en_US
dc.citation.volume 100 en_US
dc.contributor.authoreid travisoquinn en_US


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